: : A LONG PRESERVED KNOW-HOW
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From the
18th Century, Dijon mustard was made from the seed of wild mustard, a
yellow flowered cruciferous herbaceous plant, milled together with
grape must and verjuice (the acidic essence of green grapes).
However, since the discoveries made by Louis Pasteur, the juice of
green grapes has been replaced by wine vinegar or alcohol, thus give
the assurance of regularity in both production and gustatory quality.
Then came the selected spices and condiments, which are used only in
the preparation of aromatic mustards. The Fallot Mustard Mill takes
great care in its choice and the provenance of condiments and spices
(mustard made with green pepper from Madagascar, or with "crème de
cassis" from Dijon), and sometimes creating a mustard from a wholly
original recipe (mustard with honey and balsamic vinegar), whilst at
the same time ensuring the harmony of the ingredients. |
The
Fallot Mustard Mill has retained the ancestral technique of stone
milling, the main advantage of which is that it avoids overheating the
highly heat sensitive paste.
Currently,
the mustard manufacturing process is carried out in the following
stages :
- Cleaning : the seeds are cleaned then sent to
winnowing machine that by vibration and sieving removes all grass
seeds, parasites and foreign bodies.
- Measuring and steeping : the seed is weighed and
then transferred to the steeping vats (vinegar, water, salt). The
purpose of this process is to make it easier to separate 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 the most remarkable
specialities of the Fallot Mustard Mill is the stone milling process.
The difference between this traditional manufacturing method and the
industrial production processes being used by other companies, is that
it avoids heating the mustard paste, thus ensuring that all the
product’s gustatory qualities are retained.
- Sieving : this is done to extract the husk
(separating the kernel and integuments). The paste coming from the
grinder is pumped to the sieves (large micro-perforated stainless steel
cylinders containing compression rollers). This operation is not
carried out in the case of mustard that is manufactured using more
olde-worlde recipes.
- Storage : the paste, minus its integuments, is
then placed in casks where it settles for several hours during which
the paste loses its bitterness and, through a natural chemical
reaction, the flavour of the mustard is released.
After having been de-aerated, the mustard is ready for packaging.
An
ardent supporter of the Burgundy region and its cultural and
traditional heritage, the Fallot Company, along with other
professionals in the mustard sector, is actively involved in the
lodging of a claim for an I.G.P. (Indication of Growth and Production)
status for "Burgundy Mustard" manufactured from grain produced in
Burgundy and Burgundy A.O.C White wine.
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