5
The milling equipment also dates back to the 1950s, however, the machines are third generation equipment.
Colman’s first milling machines were lost with the factory after a fire in 1860, while the second set were lost after a World War Two bombing raid.
White, brown and black mustard seed is milled separately and only one variety at a time is processed in each of the site’s two mills. Brown mustard is milled more often than white, because more is needed.
A small amount of water is added to the seeds to help remove the husk. They then go through several breaking and grinding processes before being turned into fine mustard flour.
Up to 750kg of flour is milled an hour.