"Cold break removal from cold wort - yes or no?" It is not easy for a modern medium-sized brewery to come to a decision
Even 30 years ago, the "scientific brewing luminaries" of VLB Berlin (cold break removal not required) and of the Technical University Munich-Weihenstephan (partial or complete cold break removal required) differed in their opinion. Due to this "North-South divergence", brewing technologists who regularly attended technical meetings oftentimes came away confused.
Presupposing hot break removal of more than 90%, cold break is composed of up to 50% proteins, up to about 25% polyphenols and about 25% high-molecular weight carbohydrates. It precipitates in wort at temperatures <70°C, the major part at <15°C. Cold break proper has a particle size of about <1 µ (1).
Cold trub can be minimised e.g.
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