What Grinding Technology Preserves Nutritional Value in Fermented Soybean Products?

Our Turbo Mill (TM-1000) utilizes high-speed vortex grinding technology that minimizes heat generation during processing, preserving the vital enzymes and nutritional compounds essential for natto fermentation. Unlike conventional grinding methods, the cutting and impact forces combined with controlled airflow prevent thermal degradation of heat-sensitive components. This ensures your fermented products maintain maximum bioavailability and functional benefits. Request a free sample grinding test to evaluate how our technology enhances your natto product quality and extends shelf life.

With 70 years of powder technology expertise, our natto processing equipment integrates seamlessly into existing production lines or as turnkey grinding systems. The Ribbon Mixer provides thorough blending of ground natto with additives or seasonings, ensuring homogeneous distribution throughout the batch. Our Vibro Separator ensures precise particle classification, removing oversized particles and guaranteeing product consistency. Each system features customized design capabilities tailored to your specific natto production requirements, from small-batch artisanal operations to large-scale industrial manufacturing. Taiwan-manufactured precision equipment backed by worldwide technical support and prompt delivery ensures your natto production maintains the highest quality standards while maximizing productivity and profitability.