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10 Metric Ton (MOQ)
| Business Type | Exporter, Supplier, Trader |
| Shelf Life | 12 Months |
| Moisture | Typically 7% Max (up To 8% In Some Specs) For Blanched Kernels |
| Application | Peanut Butter, Confectionery Fillings, Bakery Ingredients, Snack Coating, Breakfast Cereals, Re Roasting and Seasoning |
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Product Details
Quantity in 1 Full Container Load (FCL) - 18-20 MT (20-Ft), 26-27 MT (40-Ft)
Description- Blanched peanuts are raw peanuts (Bold, Java or TJ) with the red skin gently removed through heat or steam treatment, yielding smooth, ivory‑coloured kernels that are ready for dry roasting, coating or further processing. Removing the testa reduces surface bitterness and improves colour uniformity, which is ideal for bakery, confectionery, peanut butter and ready‑to‑eat snack industries.
Industrial blanched grades are produced under strict food‑safety systems with low moisture (around 7% max), controlled splits, and aflatoxin levels typically below 5–10 ppb, meeting stringent EU, US and Japanese requirements. Despite the additional processing, the underlying peanut kernel retains its high content of healthy fats, protein and micronutrients,
Product Specifications Table
|
Parameter |
Specification |
|
Usage |
Peanut butter, confectionery fillings, bakery ingredients, snack coating, breakfast cereals, re roasting and seasoning |
|
Kernel Size / Count |
Sourced from 38/42 to 80/90 for Bold; 40/50 to 140/160 for Java/TJ, as per buyer’s specification |
|
Packaging Options |
25 kg vacuum bags with outer PP bags or cartons; 25–50 kg PP bags for industrial users; customised retail/food service packs on request |
|
Oil Content (Approx.) |
42–48% oil, matching raw kernels, depending on underlying variety |
|
Nutritional Highlights |
Similar to raw peanuts: roughly 24–26 g protein, 49–50 g fat and 8–9 g fibre per 100 g of kernels |
|
Aflatoxin & Pesticide Standards |
Aflatoxin commonly ≤ 5–10 ppb (TLC/HPLC methods) and aligned with EU/US/Japan norms; pesticide residues controlled under APEDA procedures and buyer requirements |
|
Shelf Life & Storage |
12 months in cool, dry storage with controlled humidity; vacuum packing improves shelf life and flavour stability |
|
Moisture (Max.) |
Typically 7% max (up to 8% in some specs) for blanched kernels |
|
Purity / Admixture |
Admixture 1–2% max; foreign matter ≤ 0.5%; damaged / discoloured kernels kept very low as per grade |
|
Colour & Appearance |
Creamy white to ivory kernels, skin removed; very low surface blemish levels and controlled splits |
|
Harvest Season / Crop Cycle |
Based on underlying raw peanuts, usually Kharif + Rabi crops; processing done year round for export orders |
|
Origin / Main States |
Gujarat, Rajasthan, Andhra Pradesh, Tamil Nadu, Karnataka, Maharashtra |
