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What’s the ideal colloid mill setup for tomato paste production to get a thick, smooth consistency?

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 5 days, 17 hours ago by Oskars.

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August 11, 2026 at 4:06 am #4855

Krišs
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What’s the ideal colloid mill setup for tomato paste production to get a thick, smooth consistency?

August 11, 2026 at 4:26 am #4862

Oskars
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For tomato paste production, a colloid mill with a narrow, well-controlled gap setting works best after initial pulping and seed removal, breaking down remaining tomato fiber into a fine, smooth texture that contributes to the desired thick body of the paste. Running the mixture through at a stable feed rate also helps maintain consistent viscosity across production batches.
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