Peanut Processing

4. Peanut Menus

There are eight possible products to be produced by the members of the cooperative. These are peanut polvoron, peanut bars, peanut pastillas, peanut macaroons, peanut cookies, sugar coated peanut, garlic coated peanut, peanut brittle and peanut butter. The prospective products and its packages, ingredients, equipment and utensils to be used, procedures and other tips in processing are shown below: 

1. Peanut Polvoron

Materials:

Ø      2 kls all purpose flour

Ø      1 kl sugar

Ø      ¼ kl purico

Ø      ½ kl margarine

Ø      ½ kl ground roasted peanut

Ø      ¼ kl whole powdered milk

Ø      4 tbsp vanilla

Ø      Plastic wrapper/Japanese paper

Utensils Needed

Ø      Strainer

Ø      Weighing scale

Ø      Cooking stove

Ø      Blender or grinder

Ø      Ladle

Ø      Frying pan

Ø      Polvoron molder

Procedure:

1.      Toast peanut until light brown, grind and set aside

2.      Roast flour light brown in a very low fire

3.      Mix flour, sugar and peanut (dried ingredients)

4.      Cream, margarine and purico. Gradually add the dried ingredients and mix well

5.      Mold with polvoron molder

6.      Wrap with plastic wrapper or Japanese paper

7.      Label and pack

1. Peanut Bars

Materials:

Ø      ½ kl all purpose flour

Ø      1 ½ cups sugar

Ø      2 eggs

Ø      1 cup margarine

Ø      ¼ kl ground roasted peanut

Ø      1 big condensed milk

Ø      Colored cellophane

Utensils Needed:

Ø      Strainer

Ø      Weighing scale

Ø      Measuring cup

Ø      Cooking stove

Ø      Blender or grinder

Ø      Ladle

Ø      Frying pan

Ø      Rolling pin

Ø      Slicer

Ø      Oven

Procedure:

• 1. Cream margarine, sugar and condensed milk

  2. Add eggs, then add the all purpose flour gradually

  3. Add the ground peanut. Butter a roll pan and flatten mixture evenly.

  4. Bake at low temperature for one hour

  5. Slice then wrap with colored cellophane

  6. Pack and seal

1. Peanut Pastillas

Materials:

Ø      600 grams whole milk

Ø      1 can condensed milk

Ø      ¼ kl sugar

Ø      ½ cup water

Ø      2 cups ground roasted peanut

Ø      1 tbsp vanilla (optional)

Ø      Cellophane

Utensils Needed:

Ø      Weighing scale

Ø      Measuring cup

Ø      Cooking stove

Ø      Blender or grinder

Ø      Ladle

Ø      Frying pan

Ø      Rolling pin

Ø      Slicer

Procedure:

1.      Combine condensed milk with sugar and water

2.      Gradually add whole milk, peanut and vanilla

3.      Mix well and pour into pan, knead the mixture the press using a rolling pin

4.      Cut into desired sizes, roll in sugar and wrap in colored cellophane

5.      Pack and seal

1. Peanut Macaroons

Materials:

Ø      1 kl ground peanut

Ø      1 blk margarine

Ø      1 can condensed milk

Ø      4 pcs eggyolk

Ø      2 cups sugar

Ø      pinch of cream of tartar

Ø      paper cups

Utensils Needed:

Ø      Weighing scale

Ø      Measuring cup

Ø      Blender or grinder

Ø      Ladle

Ø      Frying pan

Ø      Oven

Procedure:

1.      Cream sugar and margarine until smooth and fine

2.      Add to ground peanut, condensed milk and eggyolk

3.      Beat with an electric mixer and add a pinch of cream of tartar and sugar gradually until soft peak

4.      Blend #1 and #2 ending up with #3. Scoop in the paper cups then bake until golden brown

5.      Let cool then pack

1. Peanut Cookies 

Materials:

Ø      1 kl all purpose flour

Ø      ½ kl sugar

Ø      1 blk margarine

Ø      4 pcs eggs

Ø      1 tsp vanilla

Ø      2 tsp baking powder

Ø      4 cups ground peanut

Ø      Water

Ø      Cellophane

Utensils Needed:

Ø      Strainer

Ø      Weighing cup

Ø      Measuring spoon

Ø      Blender or grinder

Ø      Ladle

Ø      Frying pan

Ø      Mixing bowl

Ø      Icing bag with rose tip

Ø      Oven

Ø      Sealer

Procedure:

1.      Silt all purpose flour

2.      Cream sugar and margarine.  Set aside

3.      In a mixing bowl, blend all purpose flour, baking, ground peanut, powder, eggs and vanilla. Add water

4.      Using a rose tip, fill the icing bag and drop cookies in a cookie sheet

5.      Bake until golden brown

6.      Let cool and pack

1. Sugar Coated Peanut

Materials:

Ø      4 cups whole peanut

Ø      2 cups sugar

Ø      1 cup water

Ø      2 tbsp margarine

Ø      1 tsp vanilla

Ø      Cellophane

Utensils Needed:

Ø      Measuring cup

Ø      Measuring spoon

Ø      Ladle

Ø      Frying pan

Ø      Mixing bowl

Ø      Cooking stove

Procedure:

1.      Wash peanut well

2.      In a frying pan put peanut, water and sugar

3.      Simmer until peanut is dry and well coated in a low fire

4.      Add margarine and vanilla, stirring occasionally

5.      Cook in a low fire for 20 minutes or until peanuts are dry and glossy

6.      Let cool and pack

1. Garlic Coated Peanut

Materials:

Ø      3.5 cups peeled peanut

Ø      3 globes ground garlic

Ø      3 tbsp sugar

Ø      3 tbsp all purpose flour

Ø      3 tbsp salt

Ø      1 tbsp magic sarap

Ø      2 tbsp cool water

Ø      Cellophane

Utensils Needed:

Ø      Mixing bowl

Ø      Measuring cup

Ø      Measuring spoon

Ø      Baking sheet

Ø      Oven

Procedure:

1.      Combine all ingredients in a bowl

2.      Coat peanut with the mixture

3.      Let cool and pack

1. Peanut Brittle

Locally Made

Materials:

Ø      5 cups chopped peanuts (roasted)

Ø      5 cup sugar

Ø      5 tbsp margarine

Ø      2 tbsp light syrup

Ø      1 tbsp vanilla

Ø      Colored cellophane

Utensils Needed:

Ø      Frying pan

Ø      Measuring cup

Ø      Measuring spoon

Ø      Mixing bowl

Ø      Banana leaf or rolling pin

Ø      Baking sheet

Procedure:

1.      Caramelize sugar in frying pan

2.      Mix margarine, syrup and vanilla

3.      Add chopped roasted peanut

4.      Pour greases baking sheet and spread while hot using a banana leaf or a rolling pin

5.      Cut into 2” x ¼”, cool and wrap with cellophane/

Other Method

Ingredients

Ø      2 cups sugar

Ø      1/2 cup creamy peanut butter (or 1 cup for more peanut taste)

Ø      1 cup (8 fl. oz) light corn syrup

Ø      1 cup (8 fl. oz) water

Ø      2 cups raw peanuts

Ø      1/2 teaspoon salt

Ø      2 teaspoons baking soda

Ø      2 tablespoons butter

Procedure

1. Combine the sugar and water in a large saucepan over medium heat. After the sugar has completely dissolved (about 5 minutes), add the corn syrup and salt.

2. Stir the mixture constantly until it begins to boil.

3. Add the peanuts, and stir until the mixture starts bubbling.

4. Remove saucepan from the stove.

5. Quickly mix in the butter, baking soda and peanut butter. Beat until the butter has melted.

6. Pour the mixture onto a parchment-covered pan. Spread the mixture evenly with a spatula, leaving it about 1/4" (6mm) thick. (This makes it easier to eat.)

7. Allow the mixture to cool for at least half an hour. Break it up into pieces and it's ready to eat!

Tips

 Ø      To create peanut brittle with a rich peanut flavor, use raw Spanish labeled nuts. Look for the ones with red, papery skins or use blanched raw peanuts.

Ø      Stretching the candy while hot and pliable will make it easier to eat.

Ø      Measure and have ready all of the ingredients before you try mixing things in and whatnot.

Ø      To make it easier to measure sticky corn syrup, pour a small amount of vegetable oil into the measuring cup first. The oily residue will cause the syrup to slide out quickly.

Ø      By adding the baking soda it will create air bubbles that will cause the peanut brittle to have a porous texture.

k. Peanut Butter

Ingredients

Ø      Makes about 1 1/2 cups of peanut butter.

Ø      2 cups peanuts (option: buy pre-roasted, [salted] peanuts)

Ø      1 1/2 teaspoons peanut oil or vegetable oil (if desired)

Ø      1/2 teaspoon sugar (if desired)

Ø      pinch of salt (if desired)

Steps

1. Spread the peanuts on a baking pan.

 Bake the peanuts in a 350 degrees F oven for 6 to 8 minutes, shaking them every 2 minutes to ensure that they don't burn.

 Allow the peanuts to cool after roasting.

 2. Pour the 2 cups of roasted peanuts into a food processor with a metal blade attached.

 3. Add 1 1/2 tablespoons vegetable or peanut oil. Cover the bowl with the food processor lid and chop the peanuts continuously for 2 to 3 minutes or until the mixture forms a ball.

 4. Scrape peanuts down from the food processor bowl into the bottom, as needed, when processing the peanuts. Continue processing the mixture until it is of your desired consistency. For smooth peanut butter, you may have to process the mixture for a longer period. 

5. Taste the freshly made peanut butter and add a dash of salt or sugar, if needed.

6. Add small quantities of brown sugar, molasses, or honey, if you prefer a sweeter taste.

7. Spoon peanut butter into an airtight container. Store in the refrigerator for a day or two so it can set in to a lovely peanut butter paste.

Warnings

Ø      Eat the peanut butter within a month, or it can go rancid.

Ø      Make sure to store the peanut butter properly so as to maximize its shelf life. The best place to store peanut butter (the kind without "added fat", or hydrogenated oils) is in the refrigerator. This prevents both oil separation and rancidity.

Ø      Palm and coconut oils are saturated fats. The typical wisdom is that they are not as healthy to eat, however, several studies have since shown that saturated fats not only do not contribute to heart disease, but may actually improve heart health by raising HDL, good cholesterol, which helps prevent build up of LDL, bad cholesterol, and triglycerides in blood vessels.