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Peanut Processing (Practical Action Technical Brief)
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== Peanut butter == The peanuts are first shelled and cleaned. They are then roasted at 425°F (218°C) for 40-60 minutes either a) on trays in an oven, the nuts being turned by hand from time to time or b) in equipment similar to that used for roasting coffee. This small rotary roaster allows each nut to become uniformly roasted. After roasting the nuts will be well browned and the skins loose. After cooling, it is necessary to remove the skins by gentle brushing, an inspection will allow the manual removal of discoloured and other rejected material. A simple winnower to remove the skin from the nuts can be made by allowing the nuts to fall in a gentle stream in front of an electric fan. The Heavy nuts will fall straight down while the lighter skin will be blown away. Traditionally women pounded the nuts between stones, a very time consuming activity. Now nuts are often ground in a mill that may be powered by hand or with a motor. The type of mill used will depend on the scale of production, The most commonly used mill is an adjustable plate mill. The tighter the distance between the plates the finer the texture of the butter. The milling process may have to be repeated to obtain the desired texture. Salt may be added at this stage; about 2% by weight. A special anti-oxidant chemical may be added to prevent rancidity, which will develop after a few months. However, to start with the product will probably be sold very soon after manufacture. The peanut butter is then packed in jars. The type of peanut butter produced by this process is of the 'crunchy' variety, and adjustments on the mill can produce varying textures. For the very smooth paste a more sophisticated milling process is required, with the high levels of heat being produced during milling causing difficulties. To avoid separation of the oil and the settling out of the solids within the peanut butter after few days of storing, the stabiliser called glyceryl monstearate (GMS) can be added to the at 2-3% by weight (see Food Chain Journal number 30). It is suggested that all of the GMS is added to a small amount of the peanut butter to form a premix and then this is mixed into the main batch. This results in more even distribution of the small amount of GMS in the batch
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