Mustard Production Technology
Find innovative production technology for making mustard and connect directly with world-leading specialists.
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.
Which mustard technology do you need?
Versatile stone mill machine
In the food industry, when it comes to milling a wide range of products such as seeds and nuts a…
Manual metal tube sealing equipment
For small-batch productions where you utilize metal tubes as containers for your product…
Smart Industrial Sauce Cartoning System
Large volume producers of sauces and ready meals continuously pack different product…
Vacuum and pressure cooker for fruits and vegetables
When producing fruit-based products such as marmalades or ice cream t…
Bottle filling and capping monobloc
Spillage and overfilling are common problems in most production lines for bottled produc…
Empty bottle inspection machine
It seems logical to implement a quality inspection of bottles and spot any imperfections or c…
Linear automatic bottling machine for liquids
Autonomous filling systems are a very widely utilized solution for the consis…
Automatic bottling machine for beverage
One of the biggest challenges when bottling beverage drinks is that many of the bott…
Automatic filling machine for sauce
Traditional sauce filling units can struggle to maintain a high quality of output in cas…
Universal Mixer and Cooker for Sauces
Sauce cookers and mixing machines have traditionally been designed to suit one process…
Flexible pasteurizer for packaged food
Autoclaves for sterilising and cooking food products are a mainstay of many productio…
Vacuum cooker for concentrating sauces and purees
When producing high quality prepared food, concentrating products for sa…
Centrifugal mixer for batters and creams
Batters, creams and other delicate sauces and emulsions take time to mix, reducing …
Industrial sous vide cooker
High temperatures, oxidation and evaporation from long sessions of conventional cooking can impac…
Cone mill machine
When your raw materials include agglomorated suspensions of grainy or crystalline solids and your process ne…
Versatile bottle sorting system
Quality bottle sorting machine and inspection system which can be put to use not only after y…
Stickpack Machine
If you are looking to pack your product into stick packs from 17 x 40 mm to 100 x 200 mm in size, you may be…
Sachet Machine
If you want to pack into eye-catching 4-side sealed sachets between 40x50 mm and 250x200 mm in size, investing i…
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Stories about Mustard
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Contact usMaking 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.
