subject: Choosing the right beads for food processing [print this page]
I need some advice on media selection for a chocolate grinding application. We have been using ceramic beads, but they are expensive and break occasionally. My manager wants to switch to Stainless Steel Grinding Media because it is denser and cheaper. My concern is metal contamination. Has anyone successfully used Stainless Steel Grinding Media for food products without it affecting the taste or color? I want to know if the wear rate is low enough to be safe.
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