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How do I Grind up large thick cassia bark sticks... please help

post #1 of 7
Thread Starter 

hey everyone.I hope you can help me, I have a small business and make chai tea.

 

I need to coarsely grind up 5-6 kilos of cassia bark every month.  Its getting tiring and long grind it in the blender.  I think even the motor will eventually blow on the Kenwood blender if I dont change it soon.

 

I've really looked into this, but I have not found any advise..

 

the sticks I get a very thick and long, but i break them by hand and jump them on top of the box to break it down before I get to put it in the blender...

 

I also ground up 5-6 kilos of cardamom pods, cloves and star anise as well.. 

 

I would love to know how to grind in down these spices into small chips quickly and easily, without all the dust that flies everywhere from my method.. 

 

Im not a professional cook, I have googled but can't find the right kind of grinder..

 

 

Not sure what im even supposed to be looking for.. 

 

 

Do you have any suggestions that would help?

post #2 of 7

Welcome!

Maybe a meat grinder would work? The amount is too large to do in a pestle and mortar, which would have been my suggestion for a small amount.

Good luck

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post #3 of 7
What is your budget?
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post #4 of 7

Why not look for a used commercial coffee grinder?

Send a bunch of rice through it to help clean it out of coffee residue, then set it on the most coarse setting and grind up spices to your heart's content

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post #5 of 7

Moving this to a more appropriate forum. Ventiangal, we'd love to have an introduction from you if you'd be so kind as to return to the New User's Introduction forum to tell us a bit about yourself. 

 

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post #6 of 7

Make sure the Cassia is FROZEN before you grind it up.  The amount of natural gums and viscosifiers in the product will turn the powder gummy and if there is any moisture in it when grinding it will make a mess.

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post #7 of 7

Here's my logic---"foodpump logic", if  you will.

 

Cassia bark is wood.  Cassia powder is sawdust, as is nutmeg, cinnamon, or mace.

 

Whatchyaneed is a device to make sawdust.

 

Most cooks--both at home and pro, know about the microplane, they use it to shred parmesan, citrus zest, and I use it for nutmeg and cinnamon.

 

But mine is just a stick that I manually rub the spices on.

 

However........

 

If you check out Lee Valley's website,or Microplane's website, you will see quite a variety of microplanes.  The one I have in mind is a drum that is attached to a drill press.  It has the same slits that cut , but it is a drum.

 

If you could rig this drum up into a Kitchen-aid shredder atachment, you could shred your cassia.

 

Hope this helps, or at least gets you thinking....

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