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Cryogenic grinding

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Cryogenic grinding

Nitrogen and carbon dioxide reduce the heat generated during the cryogenic grinding of a variety of products, among them; chocolate, chili peppers, mustard seeds, cinnamon, whole nutmeg, corn, oregano leaves and coffee.
Using specifically designed systems, the addition of nitrogen and/or carbon dioxide provides the following benefits:

  • it produces a finer, more uniform, particle size
  • it preserves the organoleptic and aromatic properties of the product
  • it "helps" the product to retain its essential oils
  • it prevents oxidation and variations in colour.