Food Marketing & Technology - India June 2019 | Page 34

Processing
COOL GRINDING OF NUTMEG
BY: BARBARA KÄSTL *
Profit from the full potential of
the HOSOKAWA ALPINE food
technology
Spice grinding is a process with
highest requirements for machines
and plant systems. The various sizes,
essential oil and fiber contents of the
products influence the size reduction
process in different ways. Hosokawa
Alpine, as a leader in powder
processing and particle size reduction
technology, supplies complete systems
for the whole range of spices and
dried vegetables as well as for every
fineness demand and end application,
whether it be for sauces, soups,
cheese, sausages, spice blends, bakery
products or immediate consumption.
Nutmeg grinding
Nutmeg is, among saffron or vanilla, an
exclusive product in the world of spices
(see Figure 1). One of its characteristics
is a high fat content with about 36.3g
per 100g and a resulting heat sensitivity
in the milling process. Because of its
value, an energy efficient grinding
system with continuous operation
over long periods is required by the
industry. Hosokawa Alpine offers the
Contraplex pin mill CW II for greasy
and heat-sensitive products with a
re-designed classic spice grinding
process conform to international food
safety standards and European safety
guidelines.
Nutmeg is, among saffron or vanilla, an
exclusive product in the world of spices.
ALPINE Contraplex pin mill CW 250 II.
A high-tech grinding system
for fatty products
The Alpine Contraplex pin mill CW
II is an advanced high-tech grinding
system for fatty products with high
finenesses. The latest generation was
refined in collaboration with our
customers to h be st grinding results
in a high quality. The finen esses are
achieved by two pin discs in a counter-
Nitrogen bath with cooling screw for cryogenic grinding with CW II.
Food Marketing & Technology
34
June 2019