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White, black and brown seeds from the mustard plant are the key constituents of this colorful and classic condiment. The various mustard production technology includes a mixer that mixes the mustard seeds with a handful of other ingredients and a mill that finely grinds the seeds to impart their characteristic flavor.

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Making mustard, seeding your success with mustard production technology

Mustard seeds are the star ingredient of mustard sauces. When it comes to flavor, dark seeds are generally the hottest, while lighter colors indicate milder varieties. The enzyme myrosinase interacts with various glucosinolates to form mustard oil, responsible for the pungent spiciness of mustard sauces. The enzymes of the seeds go dormant when dried, so it is the addition of liquid that reawakens them to produce their spicy flavor.

Mustard production technology includes first a mixing tank where you mix your dry ingredients with water and vinegar. You then pump this mixture into the stone mill, where a rotating stone grinds the mustard seeds into a fine paste. This grinding also generates a fair amount of heat which thickens the mustard to the desired consistency.

White seeds and turmeric powder for your yellow mustard production

Yellow mustard is produced with white mustard seeds and incorporates turmeric and paprika for its characteristic color. This is added with salt to a solution of water and white vinegar and contrasts with Dijon mustard which uses white and cider vinegar. You use brown mustard seeds to produce Dijon, with more seeds and less water than in yellow mustard. The preliminary mixture must also ferment for about 12 hours before processing to develop the stronger flavors it is known for. Altogether, it takes about 20 hours to produce yellow mustard, but 32 hours to produce Dijon. The seed makes all the difference when producing mustard.

Dijon mustard production: let it rest for the best

The production process of Dijon mustard takes advantage of fermentation to create a unique taste. Brown mustard seeds, salt, white vinegar, cider vinegar, and water are brought together in a fermentation tank to provide some time for friendly microbes to introduce the robustness that Dijon is known for.

More adventurous producers may include additional ingredients such as red wine to further develop that signature taste. This process requires significantly more time than yellow mustard to complete but compensates with an abundance of flavor.

Mustard powder as a flavoring agent

Mustard powder is a readily available milled form of mustard seeds that provides the essence of mustard without the added body of mustard sauce. It is often used as a flavoring agent, such as in the seasoning of meats or the brine of pickling. Mustard powder is also commonly used as an ingredient in mayonnaise and vinaigrettes, due to its unique pungency of spice.

Processing steps involved in mustard making

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