6 Grinding on crindum millstones

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.
If the millstones are loosened the grinding will be more coarse and we obtain a whole grain mustard, which is then directed towards stockage vats for a maturation at least during 72 hours.
If the millestones are tightened, we obtain a yellow and brown paste, a mixture of mustard paste and integuments, or even seed bran.