Mustard is part of every days’s ingredients as well as salt and pepper. It gets this burning savour which puts "water at the mouth". More or less, we doubt the fact that this paste must have some characteristics. So, it is important to wonder about the history of the mustard which is as old as the night of times. Where does it come from? How is it made?
The seeds used are brown (Brassica Juncea) from Canada. The delivery is by tanker truck. A sample is taken at the delivery for control and verification of the respect of the supplier’s specifications.
The sseds are stocked in silo.
By a succession of different seives and sifts, the seeds are sorted (elimination of impurities from other plants), then the dust is removed by a cyclone (ventilation), and lastly and metallic dust is now removed. The seeds are treated and then stocked in an intermediary vat.
By a system of an endless screw and by temporisation, the quantity of seeds necessary for a production is prepared. Beforehand the seeds are flattened by a passage between two rollers whose spacement is modulable. During this stage, all the ingredients are united in the same vat.
In this vat, agitated in permanence, the ingredients, solid and liquid, are unites. The reaction leading to the development of the spiciness begins. The liquid mixture, generally made up of alcohol or wine vinegar, or the "vins de dégorgement" (wine removed from champagne during the second fermentation) depending upon the recipe, is commonly called verjuice. This stage lasts for 1 hour and a half.
The mixture made up of seeds in the verjuice, is grinded on curindum millstones ( a modern version of stone millstones) in order to obtain a paste.
This stage of seiving or bolting permits the elimination of the integument or bran issued from the mustard seed. The mustard seed bran is eliminated while the smooth paste, homogeneous and yellow is directed towards the air removal process.
The removal of air consists in extracting, in a vacuum, the air that has been incorporated into the mustard paste during the seiving process.
The flavouring mustards are produced using eased mustards. Then, depending on the formula, the appropriate flavours and aromates are added.
The bulk / industrial line permits to deliver from 30kg pails to 25 ton tanker trucks, in passing by 200kg drums and 1 ton container.
did you hnow?
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