THE PURPOSE OF THIS PROCESS IS TO OBTAIN A PEANUT WITHOUT ITS SKIN. THE PRODUCTION CAPACITY FOR BLANCHED PEANUTS IS 240 T/DAY.
1 · RAW MATERIAL INPUT
The process begins when the raw material enters two 40 ton hoppers. which act as the lungs of the process.
2 · HEAT TREATMENT
Subsequently, a four-stage heat treatment begins, in which the peanut grain is gradually heated in order to loosen any tegument from the grain and homogenize the grain's humidity.
3 · BREAK
Then, the grain is deposited in hoppers for as long as necessary to match the grain temperature with the room temperature, by means of forced air circulation.
4 · BLANCHERS
The grain enters the blanchers, where the tegument is removed.
5 · ELECTRONIC AND VISUAL SELECTION
Electronic selection by color is performed to separate grains with defects or traces of teguments. In a final control barrier, a visual inspection is carried out with personnel trained in the detection of objects that might not have been spotted in the previous stage. A metal detector allows the elimination any metal fragments from the machines used in the process.
6 · BAGGING
In the bagging stage, the product is stored in different packaging, according to customer specifications. The different packaging are held in storehouses with controlled temperature and humidity in order to maintain their quality.