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What’s the ideal colloid mill gap setting for pumpkin seeds grinding into a spreadable paste?

Tagged: Colloid mill for food industry, Emulsion production, Food homogenization, Food processing equipment, High-shear mixing, Industrial food milling, Mayonnaise production, Nut butter processing, Particle size reduction, Sauce production

This topic has 1 reply, 2 voices, and was last updated 6 days ago by Anthony.

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August 10, 2026 at 11:05 pm #4767

Sean
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What’s the ideal colloid mill gap setting for pumpkin seeds grinding into a spreadable paste?

August 10, 2026 at 11:25 pm #4773

Anthony
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For pumpkin seeds grinding, starting with a wider gap to break down the seeds and then narrowing it in a second pass usually gives the smoothest paste, since pumpkin seeds have a tougher outer layer than many other seeds. The natural oil content helps the mixture flow through the mill easily, and controlling temperature prevents the paste from becoming overly oily or separating during storage.
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