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Skippy Erdnussbutter Raw Materials VideoHow Skippy Peanut Butter Is Made - Food Network
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Ingredients list: roasted peanuts, sugar, hydrogenated vegetable oil cottonseed, soybean and rapeseed oil to prevent separation, salt,.
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Furthermore, since peanuts frequently come in lots of different moisture content which may need special attention during roasting, the batch method can also meet these needs readily.
The steps outlined below apply to peanut butter manufacturing that uses the batch method of roasting. Water blanching: A newer process than heat blanching, water blanching was introduced in While the kernels are not heated to destroy natural antioxidants, drying is necessary in this process and the hearts are retained.
The first step is to arrange the kernels in troughs, then roll them between sharp stationary blades to slit the skins on opposite sides.
The skins are removed as a spiral conveyor carries the kernels through a one-minute scalding water bath and then under an oscillating canvas-covered pad, which rubs off their skins.
The blanched kernels are then dried for at least six hours by a current of degrees Fahrenheit Peanut butter is usually made by two grinding operations.
The first reduces the nuts to a medium grind and the second to a fine, smooth texture. For fine grinding, clearance between plates is about.
The second milling uses a very high-speed comminutor that has a combination cutting-shearing and attrition action and operates at rpm. This milling produces a very fine particle with a maximum size of less than 0.
To make chunky peanut butter, peanut pieces approximately the size of one-eighth of a kernel are mixed with regular peanut butter, or incomplete grinding is used by removing a rib from the grinder.
At the same time the peanuts are fed into the grinder to be milled, about 2 percent salt, dextrose, and hydrogenated oil stabilizer are fed into the grinder in a continuous, horizontal operation, with about plus or minus 2 percent accuracy, and are thoroughly dispersed.
Quality control of peanut butter starts on the farm through harvesting and curing, and is then carried through the steps of shelling, storing, and manufacturing the product.
All these steps are handled by machines. While complete mechanical harvesting, curing, and shelling may have some disadvantages, the end result is a brighter, cleaner, and more uniform peanut crop.
In the United States, strict quality control has been maintained on peanuts for many years with cooperation and approval from both the U.
Raw peanut responsibility rests with the Department of Agriculture. During and after manufacture, quality control is under the supervision of the FDA.
In its definition of peanut butter, the FDA stipulates that seasoning and stabilizing ingredients must not "exceed 10 percent of the weight of the finished food.
Peanut vines and leaves are used for feed for cattle, sheep, goats, horses, mules, and other livestock because of high nutritional value.
Peanut shells accumulate in great quantities at shelling plants. They contain stems, peanut pops, immature nuts and dirt. These shells are used mainly for fuel for the boiler generating steam for making electricity to operate the shelling plant.
Limited markets exist for peanut shells for roughage in cattle feed, poultry litter, and filler in artificial fire logs. Potential additional uses are pet litter, mushroom-growing medium, and floor-sweeping compounds.
In the United States and most of the 53 peanut-producing countries in the world, the production and consumption of peanuts, including peanut butter, is increasing.
The quality of peanuts continues to improve to meet higher standards. The convenience peanut butter offers its users and its high nutritional value meet the demands of contemporary lifestyles.
The use of peanuts as food is being introduced to remote parts of the world by American ambassadors, missionaries and Peace Corps volunteers.
Some developing countries, understanding that their food protein scarcity will not be solved through animal proteins alone, are interested in growing the protein-rich peanut crop.
Coyle, L. Patrick, Jr. The World Encyclopedia of Food. Facts on File, Erlbach, Arlene. Peanut Butter.
Lerner Publications, Lapedes, Daniel, ed. McGraw-Hill, Woodroof, Jasper Guy, ed. Peanuts: Production, Processing, Products.
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