Introduction to the features, applications, and benefits of food grinding using ultra-low temperature (-196℃) liquid nitrogen.
On our website, we introduce Q&A regarding "super low temperature of liquid nitrogen," including the characteristics of low-temperature grinding, why we grind at low temperatures, and whether we can grind foods containing moisture and oil. We also provide a wealth of information on questions such as, "Can allergens be ground?" and "How is the grinder cleaned?" and "Can the raw materials be of any size?" Please be sure to visit our website. 【Content Highlights (Excerpt)】 ■Q. Why grind at low temperatures? ■Q. What are the characteristics of low-temperature grinding? ■Q. Can foods with high moisture and oil content be ground? ■Q. Can allergens be ground? ■Q. How is the grinder cleaned? *For more details, please refer to the PDF document or feel free to contact us.
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【Other Published Content (Excerpt)】 ■Q. What are the uses of the pulverized products? ■Q. Specifically, what types of food can be pulverized and to what fineness? ■Q. Can you perform test pulverization only? ■Q. Can the raw materials be of any size? ■Q. How long does it take to deliver the test pulverized products after sending the raw materials? ■Q. What are the advantages of contract pulverization? ■Q. What is the pulverization processing capacity? ■Q. What is the yield and loss rate during pulverization? *For more details, please refer to the PDF document or feel free to contact us.
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For more details, please refer to the PDF document or feel free to contact us.
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Our food factory offers contract processing technology that freezes food ingredients using liquid nitrogen (-196℃) and micronizes them to an average size of 10 µm to several hundred µm. 《Common food particle sizes》 - Table salt...150 µm - Roasted soybean flour...40 µm - Matcha...15 µm With our grinding technology, we can achieve particle sizes from that of roasted soybean flour down to below that of matcha. *This is for the finest grinding. "I haven't been able to grind successfully with methods I've tried so far." "When powdered, flavors, aromas, and heat-sensitive components are compromised." "I want to process/sell it as powder, but it always turns into a paste." "I want a fine powder, but the oil seeps out." "I want to prevent oxidation, but the oil components oxidize when exposed to air during processing." "I want a finer powder, but I can't achieve that with my current method." We can solve your concerns through low-temperature frozen grinding processing. If you want to powder this type of food, inquire about our grinding track record for this food, or want to see grinding samples, please feel free to contact us. A representative will get back to you.