Advantages
Make over in Maxel Melanger
May 10, 2021.
To make your everyday peanut butter, peanuts are harvested, shelled, roasted, blanched, and grinded up into a delicious creamy paste. Until about the 1920’s, peanut butter production was entirely manual. Today, mechanized cultivation and harvesting has vastly improved the efficiency of the production process. About 250,000 jars are produced daily, at the largest peanut butter plant.
After production, about 90% of peanut butter consists of peanuts that have been carefully selected by the farmer, roasted, blanched, and ground. Furthermore, each 500 gram jar of peanut butter could contain about 1100 nuts. Other ingredients such as salt (1.5%), hydrogenated vegetable oil (0.125 %), dextrose (2%), and corn syrup (2%) are added to the product to improve smoothness, spreadability, and flavor.
After Planting, Harvesting, Shelling, Dry Roasting, Cooling, Blanching, finally its fed into our Maxel Melangers for further process of Grinding! After blanching, a grinder grinds the peanuts into a paste while incorporating other ingredients. 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 using a very highspeed comminutor. This machine’s combination action of shearing and grinding, transforms the hard peanuts into a smooth paste. As peanuts are being fed into the grinder, about 2% salt, hydrogenated vegetable oil, dextrose, and corn syrup are added to the mixture. Hydrogenated vegetable oil acts as a stabilizer, which prevents the oil from collecting at the top of the peanut butter jar. Grinding causes the temperature of the peanut butter to go up to 60 degrees Celsius. For this reason, the paste would have to be cooled to 38 degrees Celsius after mixing. Throughout the grinding process, peanuts are kept under constant pressure to prevent the formation of air bubbles, which could cause oxidation. Reducing oxidation increases the shelf life of the peanut butter because a lower oxygen content makes it more difficult for bacteria to thrive and cause spoilage. Furthermore, after grinding, the peanut butter is considered de-aerated, stabilized, and ready for packaging.