| 1. How do you peel the skull and the red skin
for raw shelled peanuts and blanched peanuts? Hand-shelling for kernels and genuinely HPS(
hand-picked and
selected) to ensure whole-kernels from damage and free of
admixture. And a whole set of effective
machine-cleaning/sorting/grading to ensure no impurity and the
most uniform size.
2. Can you make roasted and salted peanuts of larger
size?
No, size 34/38 or 38/42 are better. If lager than that, the
salt can not be well
soaked into the kernels and the core can hardly be roasted
through.
3. How is the blanched peanut processed?
Selecting raw materials -- toasting -- peeling -- selecting
kernels --
antioxident/deoxidizer -- inner packaging and vacuumed --
outer packing
4. How is the roasted and salted peanuts processed?
Selecting raw materials -- soaking -- toasting -- cooling
-- antioxident/deoxidizer
-- inner packaging and vacuumed -- outer packing.
5. How is the fried peanut kernels processed:
Selecting raw materials -- soaking -- peeling -- drying --
frying in deep palm oil --
dripping oil -- adding salt -- cooling --
antioxident/deoxidizer -- inner packaging
and vacuumed -- outer packing
6. How is the peanut butter processed?
Selecting raw materials -- baking -- cooling -- peeling --
(adding sugar, salt and
emusifying agent) -- grinding -- cooling --
packaging. | 
FAQ:
