Blanched & Roasted Peanut

Blanched peanuts are peanuts with the reddish-brown skin (testa) removed.

How blanching works

• Peanuts are lightly heated (dry heat or steam).
• The skins loosen and are rubbed or air-blown off.
• Kernels may be split into halves (common in processing).

Roasted peanuts are peanuts heated to develop flavour, aroma, and crunch.

Common roasting methods

• Dry roasting: Hot air ovens (no oil)
• Oil roasting: Fried in vegetable oil
• Continuous roasting: Industrial drum or belt systems

Uses in food products

1. Peanut butter & spreads

• Main raw material for smooth, light-colored peanut butter
• Blanched peanuts preferred for better color and taste

2. Confectionery

• Chocolates, peanut clusters, brittle
• Fillings and coatings (uniform look after blanching)

3. Bakery products

• Cookies, biscuits, cakes
• Peanut flour (made from roasted peanuts)

4. Snack industry

• Salted, flavored peanuts
• Coated snacks (masala peanuts, honey roasted, etc.)

5. Peanut paste & sauces

• Used in Asian and African cuisines (satay sauce, peanut curry)

6. Protein & health products

• Energy bars, protein bars
• Peanut-based powders