VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ...

Process Flow for the Stabilization of the Flowing-Type Peanut Butter
1. Prepare the peanut butter matrix for receiving the stabilizer. This is done as follows:
a. Dry blanch the shelled peanuts in a convection oven at a temperature of 121 o C until the skin of the
peanuts easily peels off.
(Note: During the dry-blanching step, the location of the drying trays should be interchanged
every after 15 minutes and the peanuts on each tray is mixed manually to ensure uniform
roasting)
b. After blanching, place the blanched peanuts in a winnowing tray or “bilao” and with the aid of a
rolling pin, apply slight pressure on the peanuts to facilitate de-skinning and splitting into half of
the peanut kernels.
(Note: A rolling pin made of fiberglass or plastic is recommended for applying pressure to roasted
peanuts to facilitate removal of skin and splitting of the peanut kernels. The use of glass
bottle as currently practiced by the company, is not recommended as this could break and
glass splinters can mix with the peanut kernels.)
c. Sort the de-skinned peanuts for damaged and aflatoxin infected kernels which appear as brown
spots on the center of the kernels.
d. After sorting, the blanched peanuts is roasted further at 121 o C until the color of the peanuts turns to
medium to dark brown.
(Note: During the roasting step, the location of the drying trays are interchanged every 15 minutes
and the peanuts on each tray is mixed manually to ensure uniform roasting)
e. The sorted roasted peanuts is then stored in a clean cool place until the intended use.
(Note: Roasted peanuts should be stored in a clean cool place to prevent the peanuts from turning
rancid during storage)
2. Weigh the required amount of roasted peanuts and sugar in separate containers based on the company's
established formulation.
3. Grind the roasted peanuts and sugar in an Almedah grinder following the company's existing
procedure as follows: 1-2 tablespoons of roasted peanuts and 1 tablespoon of sugar is added
alternately to the Almedah grinder until all of the roasted peanuts and sugar have been ground and
turns into a fine textured flowing-type peanut butter.
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