Cocoa beans before and after grinding in the Retsch ZM 200.
Like all foodstuff, confectionery is subjected to strict quality controls and occurs in very different textures: it can be hard, sticky, greasy, or moist and is frequently inhomogeneous. Parameters of interest are, for example, nutritional value, moisture or fat content, or the quantification of particular ingredients, such as vitamins or alkaloids.
RETSCH offers rotor and knife mills which are perfectly suited to grind all types of food quickly, reproducibly and without interfering with subsequent analysis. A wide selection of accessories allows for flexible adjustment to material properties and sample volumes.
Tough elastic samples or those containing volatile components are best processed by cryogenic grinding, which means embrittling the sample material with dry ice or liquid nitrogen. The use of RETSCH mills and grinders greatly improves the efficiency of a food laboratory, particularly if a variety of sample types needs to be processed on a daily basis.
