PEANUT BUTTER, / 



and vice versa. Peanuts that are given a mild roast seem to be gen- 

 erally considered more palatable and wholesome than those that are 

 overroasted. On the other hand, if the roasting is too light the 

 peanut butter is lacking in flavor and color and does not have good 

 keeping qualities. 



After roasting and cooling, the peanuts are ready for blanching 

 and are dumped directly from the cooler into a chute, from which 

 they are fed into the blanching machine on the floor below. 



BLANCHING. 



The term " blanching " is applied to the process of removing the 

 outer red skins and the germs, or hearts, of the nuts. This is accom- 



PlG. 2. — A type of blanching machine in common use. 



plished by means of blanching machines consisting of a set of 

 brushes revolving against a corrugated plate. The peanuts, after 

 passing between the brushes and the plate, are carried over screens 

 and in front of a fan in order to separate the skins and germs from 

 the clean meats. Figure 2 shows the type of blanching machine in 

 common use. 



The work of hand picking the stock is usually done after the 

 roasting and blanching. This makes possible the removal of any 

 meats that are discolored or in any way inferior. The tables for 

 baud picking the peanuts are similar to those emplo3'ed in the 



rrir. OS] 



