A method is shown for producing food grade hydrated lime. A source of raw, hydrated
lime is first passed through a classification step which divides the raw hydrated
lime into a first fine stream and a first coarse stream. The first coarse stream
is then passed to a grinder which produces a ground coarse product. The first fine
stream is separated out from the first coarse stream and, without combining the
first fine stream with the first coarse stream or with the ground coarse product,
is removed to produce a very fine sized product which meets CODEX chemical specifications.
