What are the advantages of cold-milling in powder making?

Conventional milling of vanilla requires that the beans are well dry (below 10% moisture) to prevent creating a stick paste. Also, during industrial drying and conventional milling the vanilla beans are exposed to heat which may result in caramelised tones in the flavour.
In cold or cryogen milling, vanilla beans are first deep-frozen then and milled in a cold chamber to avoid the heat-up of the beans.
The resulting powder maintains all its natural flavour characteristics. To assure the free flow of such a powder, already on the farm we gently dry or vanilla beans to about 15%.