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

Raw shelled peanuts
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Dry-blanching of shelled peanuts in an oven until the skin easily peels off
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De-skinning and splitting of blanched peanuts
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Sorting of blanched peanuts for damaged, discolored and aflatoxin contaminated peanuts
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Roasting of peanuts to medium to dark brown color
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Weighing of roasted peanuts and sugar (180g sugar to every kg of roasted peanuts)
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Griding of roasted peanuts and sugar in an Almedah grinder
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Weighing of 6 kg peanut butter, 120 g Myverol and 0.4790 g microencapsulated vitamin A palmitate
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Addition of vitamin A fortificant to Myverol
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Manual mixing of vitamin A fortificant with stabilizer using circular strokes for about 10 seconds
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Addition of forticant-stabilizer mixture to peanut butter matrix
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Manual mixing of fortifciant-stabilizer mixture with the peanut butter matrix for two (2) minutes
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Manual filling of stabilized fortified peanut butter in 8 oz. glass bottles. Cover tightly
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Immediate cooling of stabilized fortified peanut butter in an ice-water bath (