Cleaning

The seeds are cleaned, and are then sent to a winnowing machine, that by vibration and sieving removes all grass seeds, parasites and foreign bodies.

Measuring

The seeds are weighed to be transferred to the steeping vats.

Steeping

The now clean and weighed seeds are then fed along an Archimedes screw into the steeping vats (vinegar, water, salt). The aim of this operation is to facilitate the separation of the husk and the kernel. Once this operation has been carried out, the mixture will be pumped to the great mill stones.

Milling

One of our company’s more remarkable features is that we mill using traditional millstones. This manufacturing method, unlike the industrial processes used elsewhere, avoids the mustard paste being overheated, so as to preserve the gustatory qualities of the finished product.

Sieving

This involves the extraction of the husk (separation of kernel and integuments). The paste after milling is pumped towards the sieves (large micro-perforated stainless steel cylinders containing compression rollers). This operation is not used when making Old Fashioned Mustard.

Storage

The paste, free of its integuments, is placed in barrels, where it stays for several hours. Here, it loses its bitterness and, by a natural chemical reaction, the taste of the mustard is released. After it has been deaerated, the mustard is ready for packing.