{"id":78,"date":"2021-03-23T15:08:54","date_gmt":"2021-03-23T14:08:54","guid":{"rendered":"https:\/\/mustardmaker.com\/?page_id=78"},"modified":"2021-03-24T08:39:16","modified_gmt":"2021-03-24T07:39:16","slug":"processing-mustard-paste","status":"publish","type":"page","link":"https:\/\/mustardmaker.com\/make-mustard-yourself\/processing-mustard-paste\/","title":{"rendered":"Processing mustard into mustard paste"},"content":{"rendered":"\n

<\/span>Processing mustard into mustard paste<\/span><\/h2>\n\n\n\n

Mustard seeds or mustard seeds ground into mustard flour are the basic requirement for the production of mustard. If you already use mustard powder, then you save the grinding or crushing of the mustard seeds with a mortar or an electric mill. Grinding or crushing is an essential step because it breaks down the cell membranes of the individual mustard seeds and the myrosynase mixes with the glycosides. Only when liquid (vinegar, mustard, water, lemon) and salt are then added to the mustard flour, is mustard paste produced with the characteristic pungency due to allysenf oil and sinalbinsenf oil. For fermentation you should allow at least two hours.<\/strong><\/p>\n\n\n\n

\"Processing
Mustard flour is the basic requirement for the production of mustard. If you already use ready-made mustard powder, then you save the grinding or crushing of the mustard seeds with a mortar or an electric grinder. Homemade mustard powder is usually much sharper than industrially produced mustard powder, because in industrial production the essential oils liquefy due to the high temperatures.<\/figcaption><\/figure>\n\n\n
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