Blanched Peanuts

Additional Details

Blanching and roasting peanuts provide a substantial value addition to the HPS groundnuts. Good quality HPS peanuts are blanched (which is after removal of red skin from peanuts) with the help of light roasting as without roasting, red skin of peanuts cannot be removed. During this kind of process of blanching, around 20-25% peanuts break and they are known as splits. 

Manufacturing Process: 

It includes 5 major steps. They are preparatory systems, Grading & color sorting, Roasting, Blanching, and packaging. In Preparatory systems the Groundnut shells or pods are destined or broken open and groundnut kernels and husk and splits are separated automatically by the latest machines. In the process of grading and color sorting the whole raw nuts are fed into graded according to different sizes or it counts. Then after they pass through color sorting machine to remove infested or unwanted kernels. The further roasting process is done in the roaster at a constant temperature of 60 to 70 C.  This is carried out to ensure smooth blanching of kernels and to reduce the percentage of splits during blanching operations.  Next in the Blanching process, Removal of outer red skin from peanuts with low pressure. During this process around 20 to 25% peanuts split. Finally, in the Packing section the resultant product is packed per customer specifications.The Packing capacity appropriate to polythene bags and then 2 such bags are packed in a corrugated box.

Specifications:

Our White colored roasted peanuts having maximum of 4% of moisture & 12% Protein. It has 1% Splits with 5% of red nose. It has Minimum 42 to 48 % of oil content Its packed according to the customer’s requirement in various kilograms like 5, 10, 15 and so on.