Low-temperature grinding using liquid nitrogen at -196℃! There is a significant difference in the grinding method even with the same coffee beans!
Utilizing the cold energy of liquid nitrogen produced by our company (-196℃), we can grind food without compromising quality in a nitrogen gas atmosphere and at freezing temperatures. We offer assistance in creating this high-quality powder as a contracted service. In physical property tests, we conducted "particle size distribution measurement" comparing the particle sizes of room temperature and low temperature ground products, as well as measurements of "functional components in the extract," "dispersion degree," and "photographic observation." In sensory tests, we evaluated "deliciousness" and "flavor" with a panel of 30 women in their 30s and 40s, who clearly recognized differences in a taste test. 【Physical Property Tests of Low-Temperature Ground Coffee】 ■ Particle Size Distribution Measurement ■ Measurement of Functional Components in the Extract ■ Measurement of Dispersion Degree ■ Photographic Observation *For more details, please refer to the PDF document or feel free to contact us.
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Sensory Test of Low-Temperature Ground Coffee (Comparison of Low-Temperature Ground and Room Temperature Ground Products) ■ Comparison by Particle Size (Taste Comparison at 1.0x) ■ Comparison of Low-Temperature Ground Products Diluted at 1.0, 1.5, 2.0, and 2.5x with Room Temperature Ground Product at 1.0x - Taste Comparison - Appearance (Color) Comparison *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.
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