Most vegetables and fruits contain a certain amount of pectin, industrially pectin is mainly won from apple and citrus peel or press residue from juice production. Pure pectin won from fruit peels leaves the production process as a wool like material and needs to be ground to a fine powder to guarantee a steady product quality. Depending on the required particle size, different Bauermeister mills produce optimal results. Coarse products can be ground on a Bauermeister Universal Mill UM, for products finer than 99 % < 200 µm a Bauermeister Gap Mill GM is the mill of choice. If a pectin powder of 99 % < 100 µm or finer is required, a Bauermeister Air Classifier CL can be added to the GM.

Gelatine is the first documented gelling agent with the first industrial production starting as early as the 18^th century. It can be extracted from the skin and bones of cows or pigs. Depending on the intended use different particle size distributions of gelatine are required, ranging from > 1 mm to finer products under 300 µm. This wide range of sizes demands a great flexibility of the used mill. Bauermeister mills are found in many production sites for gelatine powder ranging from Universal Mills for fine products to Roller Mills for dust free coarser gelatine powder. As gelatine is a temperature sensitive product cooling the grinding process is often necessary and can be realized by cooling of the process air in an UM or cooling of the rollers in a Roller Mill.