What’s the best way to handle lemon peel grinding in a colloid mill without releasing too much bitterness from the pith?

For lemon peel grinding, removing as much of the white pith as possible before milling helps limit bitterness, since the pith contains higher concentrations of bitter compounds than the colored zest; running the trimmed peel through a colloid mill then produces a fine, evenly textured paste or puree suitable for flavoring sauces, baked goods or preserves. Controlling processing temperature also helps preserve the peel’s aromatic citrus oils during grinding.