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Reducing mustard's bitterness
Following the first three main stages of mustard making - grinding the seed, mixing with the verjuice, and sieving - the mustard must be stored in vats and left to mature. Carried out here at the Edmond Fallot mustard factory, this phase lasts from forty-eight to seventy-two hours. It is necessary for the dissipation of the bitterness that dominates just after the production of the condiment.
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