Peanut Butter Production Line Processing Instructions

Peanut butter production line processing instructions:

1. Raw Material Acceptance: The raw materials are provided by qualified suppliers. After each batch of peanuts are organoleptically inspected, they are inspected for moisture and impurities, and can be used after passing inspection.

2. Baking: Put the qualified peanut into the peanut baking machine and set the temperature to about 180-185 ℃, the time is about 20-25min. Baked peanuts even color, no burnt phenomenon.

3. Cooling: roasted peanuts into the stainless steel cooling box for cooling.

4. Peeling screening: After cooling the peanut into the dry peeling machine peeling.

5. Color Analyzer: Peanut after peeling the first use of color sorting instrument for color selection.

6. Artificially selected: After the color selection of peanuts then manual selection, removal of foreign matter, worm corrosion tablets, mold tablets, coke paste tablets, impurities and so on.

7. Metal Detector: After the selection

 of peanuts through the metal detector into the next process.

8. Dispensing the sauce: Put the qualified peanuts into the sausage saucepan for grinding, grind the salt for the first time and grind it into 100 mesh medium fineness, then add the stabilizer and the related excipients. In the mixing jar, The peanut butter heated to 100-110 ℃ mixed and sterilized at high temperature. Then a second sugar mill grinding, ground into 200 fine smooth finished. 9. Golden Exploration: Peanut butter products after cooling test, every 2 hours testing.

10. Filling: The finished peanut butter into the customer specified packaging, quantitative packaging.

11. Stable: packaged peanut butter into the stability of the room until the product reaches the best steady state, you can box 12. Packaging: the inspection of qualified products plus hang marked packaging storage.

13. Finished product inspection: Each batch of product before leaving the factory should be tested. The contents of the factory inspection include sensory, moisture, fat, protein, net content, the total number of colonies and labels, signs and packaging, inspection and certification before leaving the factory.

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Contacts: Ms.Cara
Email: leo@machinehall.com
Skype: leo@machinehall.com