Fallot mustard mill

from Wikipedia, the free encyclopedia
Fallot mustard factory
Fallot car

The Fallot mustard mill has existed since 1840 in the French city ​​of Beaune in the Bourgogne-Franche-Comté region , the home of Dijon mustard .

The historic mustard mill has been owned by the Fallot family since 1928 . It is the last of hundreds of Burgundian mustard mills that has remained independent. The company La Moutarderie Fallot employs more than 20 employees and produces about two percent of the French mustard. Production takes place in the original buildings using traditional craft methods. The products are called Indication géographique protégée (IGP).

history

Léon Bouley built the mustard and oil mill in 1840. On the occasion of an exhibition in 1903, the city ​​of Paris honored him with a certificate. In 1925, the mill began producing the mustard variety pure verjus de Bourgogne , for which a pure Burgundy must from unripe grapes is used.

In 1928 Edmond Fallot took over the mill. Edmond Fallot was followed by his son-in-law Roger Désarménien in 1962 and his son Marc Désarménien in 1994.

The traditional manufacturing method

The traditional mustard production practiced in the mustard mill is carried out by cold wet grinding of the heat-sensitive seeds of the mustard plant with millstones . Mainly brown mustard seeds and - exclusively for the so-called aromatic varieties - other selected spices and aromatic natural products such as Aceto balsamico from Modena , green pepper from Madagascar , the Crème de Cassis produced in Dijon or honey are processed . The production is divided into different work steps:

  1. The mustard seed is first freed from grasses, parasites or other foreign bodies by sieving and shaking and then washed.
  2. Then they are crushed into coarse mustard flour in a first grinding pass.
  3. The mashing is carried out by the metering, mixing and whisking of mustard, vinegar (or grape must and white wine ), sodium chloride and water for a secret family recipe. Additional ingredients are added for the aromatic varieties. The moist mass obtained in this way, also called mash, then rests in a vat for fermentation . Mashing promotes the detachment of the skin from the fruit and the development of the typical bouquet.
  4. The traditional grinding process, in which the cold and moist mash is processed between two heavy millstones to form a more or less smooth, compact paste, preserves the properties of the heat-sensitive essential oils and thus the aromatic qualities and the sharpness of the mustard. If the temperature exceeded 50 ° C, the essential oils were lost.
  5. For conventional mustards, the golden yellow paste is sieved again to remove the fruit pods. This step is not required for coarse-grained products such as the typically French “moutarde à l'ancienne”.
  6. The subsequent storage in barrels allows the mustard to mature. It loses its natural bitterness through a chemical reaction and releases its sharp aroma.
  7. Finally, the filling is made, preferably in stone pots or glasses . The tube is frowned upon by traditional manufacturers.

More historical mustard mills

Web links

Commons : Moutarderie Fallot  - Collection of images, videos and audio files

Remarks

  1. ↑ family of the cruciferous plants (Brassicaceae, formerly Cruciferae)
  2. ↑ The Codex of the so-called “Dijon mustard” prescribes the exclusive use of brown mustard seeds ( Brassica juncea ), the higher allyl content of which leads to a sharper taste

Individual evidence

  1. ↑ a b c Philippe Gloaguen, et al .: Le Routard - Le guide de la visite d'entreprise . No. 79/0425/0 . Hachette Livre, Vanves 2016, ISBN 978-2-01-323703-1 , pp. 53 f .
  2. ^ Tranche d'effectif company profile on societe.com. Retrieved June 13, 2017.

Coordinates: 47 ° 1 ′ 15.6 "  N , 4 ° 49 ′ 56.3"  E