The invention relates to the processing of a foodstuff compound, in particular a fat compound containing suspended particles; mechanical energy is introduced into the compound by means of a relative movement between the compound to be processed, which is contained in a processing space, and the surface of a processing unit contacting the compound. In accordance with the invention, at least one part of the complete surface of the processing unit, which is in contact with the compound and moved relative to the compound, is comprised of a non-metallic material, preferably a ceramic material.