Production

Mustard is part of every days’s ingredients as well as salt and pepper. It gets this burning savour which puts "water at the mouth". More or less, we doubt the fact that this paste must have some characteristics. So, it is important to wonder about the history of the mustard which is as old as the night of times. Where does it come from? How is it made?

1. Delivery of mustard seeds

The seeds used are brown (Brassica Juncea) from Canada. The delivery is by tanker truck. A sample is taken at the delivery for control and verification of the respect of the supplier’s specifications.
Remark : The denomination "mustard" is subject to certain conditions : the exclusive use of brown seeds (Brassica Juncea) or black seeds (Brassica Nigra). The use of white seeds (Sinapis Alba) in totality or partially in a formula requires the use of the denomination "Condiment".
Charbonneaux-Brabant participates in the program of reflation of the culture of mustard seed in Burgundy which has for objectives to assure seucrity of supply but also a variety selection for a mustard quality always in improvement.

2. Stockage in silo

The sseds are stocked in silo.
Remark : Our facilities permit us to use several varieties of seeds, notably those from Burgundy : our company actively contributes to the relaunch of the culture of mustard in Burgundy.

3 Dust removal and sorting of mustard seeds

By a succession of different seives and sifts, the seeds are sorted (elimination of impurities from other plants), then the dust is removed by a cyclone (ventilation), and lastly and metallic dust is now removed. The seeds are treated and then stocked in an intermediary vat.

4 Weighing and flattening of the seeds

By a system of an endless screw and by temporisation, the quantity of seeds necessary for a production is prepared. Beforehand the seeds are flattened by a passage between two rollers whose spacement is modulable. During this stage, all the ingredients are united in the same vat.
The automatic system that manages all the recipes stops when the operator has to add different ingredients in the recipe. A validation on the control panel is then necessary to enable the production to continue.

5 Mixture in the premix

In this vat, agitated in permanence, the ingredients, solid and liquid, are unites. The reaction leading to the development of the spiciness begins. The liquid mixture, generally made up of alcohol or wine vinegar, or the "vins de dégorgement" (wine removed from champagne during the second fermentation) depending upon the recipe, is commonly called verjuice. This stage lasts for 1 hour and a half.

6 Grinding on crindum millstones

The mixture made up of seeds in the verjuice, is grinded on curindum millstones ( a modern version of stone millstones) in order to obtain a paste.
If the millstones are loosened the grinding will be more coarse and we obtain a whole grain mustard, which is then directed towards stockage vats for a maturation at least during 72 hours.
If the millestones are tightened, we obtain a yellow and brown paste, a mixture of mustard paste and integuments, or even seed bran.

7 Seiving

This stage of seiving or bolting permits the elimination of the integument or bran issued from the mustard seed. The mustard seed bran is eliminated while the smooth paste, homogeneous and yellow is directed towards the air removal process.

8 Air removal

The removal of air consists in extracting, in a vacuum, the air that has been incorporated into the mustard paste during the seiving process.
The mustard is then stocked for a maturation stage or "rest" for a minimum period of 72 hours.

9 Preparation of flavoured mustards

The flavouring mustards are produced using eased mustards. Then, depending on the formula, the appropriate flavours and aromates are added.

10 Packing line

The bulk / industrial line permits to deliver from 30kg pails to 25 ton tanker trucks, in passing by 200kg drums and 1 ton container.
A filling line for 1kg and 5 kg pails, 4kg metal tins and 1.7 kg glass jar.
And a third packing line for all glass jars (90g until 850g).

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