Factory Peanut Butter Making Manufacturing Techonology
With the continuous expansion of peanut butter market at home and abroad, peanut butter manufacturing technology has also been constantly innovating. Objectively speaking, advanced technology and advanced and expensive equipment are necessary conditions for producing high-quality peanut butter, but the price of such equipment is extremely high, the price of equipment is not acceptable to ordinary enterprises, the price of the whole peanut butter line is more expensive. So what is the peanut butter making technology in the general factory? Where do these peanut butter production equipment come from?
Nowadays, reasonable and low-priced peanut butter production technology should belong to China. Chinese peanut butter manufacturers absorb the advantages of each manufacturer, plus the wisdom of the Chinese people, but also has the advantage of labor force, so the production technology of peanut butter is advanced and reasonable; the quality of the machine is good and the cost is low, deeply affected. Customers at home and abroad like it.
1. The original peanut butter manufacturing technology in factory was:
Baking → Cooling → Peeling → One Grinding → Mixing → Two-way grinding → Cooling → Finished product.
However, this production line has some problems in the production of stable peanut butter. Firstly, it is difficult to mix the viscous peanut butter and auxiliary materials from a grinding machine. The time problem, quality and yield problems are outstanding. The second problem is that the cooling tank is cooled too slowly and prolonged. The cooling time is limited and the output is limited.
2. Based on the above shortcomings, Chinese manufacturers have changed the plant peanut butter making technology:
Baking → Cooling → Peeling → Mixing → One grinding → Two-way grinding → Cooling → Vacuum cooling → Finished product.
The advantage of this process is that peanut grains and accessories can be stirred evenly in a short time before one grinding. After one or two grinding and mixing, the stabilizer can be more fully and evenly mixed with peanut. Thus, the unstable proportion of peanut butter produced is very small, almost No. There are more than one reason for the instability of peanut butter, which can be ruled out.
Through the improvement of the above technology, the yield of peanut butter has been guaranteed, and the quality of peanut butter not only meets national standards, but also has been recognized by domestic and foreign customers.
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