GlobeCore / RE: Where does a colloid mill fit into soy sauce production if fermentation already breaks down the soybeans?

RE: Where does a colloid mill fit into soy sauce production if fermentation already breaks down the soybeans?

Colloid Mills – Laboratory, Inline & Industrial Models | GlobeCore › Forums › Colloid mill for food industry › Where does a colloid mill fit into soy sauce production if fermentation already breaks down the soybeans? › RE: Where does a colloid mill fit into soy sauce production if fermentation already breaks down the soybeans?

August 10, 2026 at 10:42 pm #4760
Janis
Participant

In soy sauce production, fermentation does most of the breakdown work, but a colloid mill is still valuable afterward for refining the pressed liquid, removing remaining solid particles and creating a clearer, smoother final product. It can also be used earlier to help mash soybeans and wheat more uniformly before koji inoculation, improving fermentation consistency across production batches.