Recently, we tested producing pistachio paste on one of our colloid mills, using only 100% pistachios without any additives. The process was straightforward, the nuts were placed into the hopper of the machine, and after a single pass through the mill, the result was a smooth, homogeneous pistachio paste with excellent consistency.
For those looking to refine the texture even further, the paste can be passed through the pistachio mill a second time. This additional run produces an even finer and creamier result. At this stage, it is also possible to incorporate other ingredients such as sugar, oil, or stabilizers depending on the intended recipe or customer preference.
The principle behind the colloid mill is simple yet effective; the nut kernels are ground between a high-speed rotor and a stationary stator, reducing the particles down to colloid size. The fineness of the grind can be adjusted to achieve the desired consistency, a slightly textured paste or a very smooth spread. This method allows producers to create high-quality pistachio paste suitable for confectionery, bakery or dairy applications.
In recent years, pistachio paste has grown in popularity thanks to its unique flavor and versatility in desserts, gelato, bakery products, and spreads. At the same time, it continues to command a premium market price, which makes it a highly attractive option for producers. Using a simple mill, it is possible to create a product that satisfies both customer demand and business profitability.
Watch the pistachio nut grinding test video on our YouTube channel.
