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A great deal of energy is used to grind materials to finer grades. This energy, in the form of heat, may lower the quality of spices and foodstuffs. Low temperature grinding, therefore, has been used for many years to achieve the proper sizing while maintaining quality.
The general advantages of cold grinding are:
- Sieve clogging eliminated
- Moisture avoided
- Oil content and aromas maintained
- Overheating prevented
- Controlled, reproducible results
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