Bulk Peanuts Split – Blanched
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Product Data
| Scientific Name | Arachis hypogaea |
|---|---|
| Origin Countries | China, India, Nigeria and USA |
| Product Uses | Bars and cereals, granola bars, dessert toppings |
Production & Sourcing
First, the peanuts are soaked in water to loosen the skins. After soaking, the peanuts undergo mechanical abrasion, which helps to separate the skins from the kernels. The peanuts are then subjected to air streams, which blow away the loosened skins, leaving behind the blanched split peanuts.
Applications
- Baked Goods
- Confectionary
- Snack Bars and Energy Bites
- Trail Mixes and Snack mixes
- Bars and Cereals
- Granola Bars
- Nut Butters and Spreads
- Ethnic and Regional Cuisines
- Dessert Toppings
- Vegan
- Vegetarian
- Private Label
Functionality
- Texture
- Healthy Fats
- Plant-Based Protein
- Vitamins and Minerals
- Antioxidant
- Vitamin B Boost
Benefits
Blanched split peanuts have a milder flavor compared to whole peanuts. The removal of the skin reduces the intensity of the nutty taste, resulting in a relatively neutral flavor.
The blanching process gives these peanuts a smoother and softer texture compared to their unblanched counterparts. The split nature also contributes to a more delicate and less dense texture.
The removal of the reddish-brown skin during blanching results in a lighter, cream-colored appearance for blanched split peanuts.
The nutritional profile is similar to whole peanuts, retaining their protein, healthy fats, and other essential nutrients. However, some antioxidants present in the skin may be reduced through blanching.
Blanched split peanuts are versatile in the kitchen and can be easily incorporated into various dishes due to their softer texture and milder flavor.
The aroma of blanched split peanuts is less intense than that of whole peanuts, as some aromatic compounds are associated with the peanut skin.
Blanched split peanuts offer a balanced and neutral profile, making them suitable for a wide range of culinary applications. Their mild flavor allows them to complement both sweet and savory dishes.
Blanched split peanuts may be used in diverse cuisines globally, adapting to regional preferences and culinary traditions.
Peanuts are common allergens. The blanching process doesn’t significantly alter the allergenic potential, so those with peanut allergies should avoid them.
Uses in manufacturing
Blanched split peanuts are often incorporated into baked goods such as cookies, muffins, and cakes to add a mild nutty flavor and a softer texture. They can be sprinkled on top of baked items or mixed into the batter.
In the production of confectionery items like chocolates, candies, and bars, blanched split peanuts are used to provide a creamy and nutty element. They can be coated with chocolate or caramel for a delicious treat.
Blanched split peanuts are a popular ingredient in snack mixes, offering a lighter and softer crunch compared to whole peanuts. They can be combined with other nuts, dried fruits, and pretzels to create a balanced and flavorful snack.
Food manufacturers use blanched split peanuts in the production of cereals and granola to enhance the nutritional profile and add a crunchy texture. The mild flavor complements the overall taste of the cereal or granola blend.
Blanched split peanuts are a common component in trail mixes, contributing a softer texture and nutty flavor. The absence of skins makes them visually appealing and adds to the mix’s overall texture.
In certain Asian cuisines, blanched split peanuts are used in dishes such as salads, noodle dishes, and stir-fries. Their mild flavor allows them to blend well with other ingredients without overpowering the dish.
Blanched split peanuts can be ground into peanut butter, providing a smoother and creamier texture. This type of peanut butter may appeal to those who prefer a milder taste.
Food manufacturers use blanched split peanuts as toppings for desserts and ice cream. Their light color and softer texture make them visually appealing, and they add a subtle peanut flavor to the sweet treats.
