Franchising How to make peanut butter, pastillas, brittle

PEANUT BUTTER

Materials:

• shelled peanuts - 2 kg
• sugar - 1/4-1/2 kg
• refined salt - 1/2 tsp.
• vegetable oil/corn oil - 1/2 cup
• Packaging Materials: glass or plastic jars with new caps
  
  

Utensils:

• measuring cups and spoons
• weighing scale
• carajay (Carajay is a frying pan with a rounded bottom like a Wok or a Kawali)
• stove
• ladle
• basin/tray
• grinder
  

Procedure:

• Roast peanuts in frying pan. Stir constantly to avoid scorching.
• Cool.
• Remove skins. Clean peanuts by using a winower.
• Grind peanuts in a cocoa or coffee grinder with sugar, salt and vegetable oil.
• Pack in previously sterilized preserving jars.
• Seal tightly.
• Store.
  
  

LESS-GREASE PEANUT

Materials:

• shelled peanuts - 1 kg
• cooking oil - 1/2 liter
• refined salt - 1/2 tsp.
• garlic powder - 1/4 tsp.
  

Utensils:

• measuring cups
• measuring spoons
• carajay
• ladle
• colander
• basin
• stove
• weighing scale
  

Procedure:

• Soak the peanuts in boiled water for 5-10 minutes.
• Take out from boiled water and place peanuts in basin with tap water.
• Remove peanut skin.
• Sun dry the peanuts for 2 days (at least 12 hours).
• Deep fry in hot cooking oil (150oC) for 2-3 minutes.
• Place in cheesecloth to remove oil. Cool and sprinkle with refined salt and garlic powder.
• Pack in clean jars or .003 PP/PE bags.
• Seal and store.
  
  
  
  
  
  

PASTILLAS DE MANI

Materials:

• shelled peanuts - 1-½ kg
• condensed milk - 4 cans
• evaporated milk - 1 can
  

Utensils:

• weighing scale
• carajay
• stove
• ladle
• kneading board
• rolling pin
• spatula
• grinder
  

Procedure:

• Roast the peanuts in frying pan stirring constantly to avoid scorching.
• Remove skin, then grind in corn mill.
• Add the other ingredients and mix thoroughly.
• Cook very slowly until the mixture thickens.
• Sprinkle sugar on a board and spread the mixture with a rolling pin.
• Cut into pieces of 3.8 cm (1½ in.) by 1.3 cm (½ in.) size or desired size and shape.
• Wrap in wax paper.
  
  
  
  
  
  

PEANUT BRITTLE

Materials:

• shelled peanuts - 1/2 cup
• baking soda - 1/2 tsp. white sugar - 1 cup
• margarine - 1 tbsp.
  

Utensils:

• measuring spoons
• measuring cups
• carajay
• stove
• kneading board
• spatula
• wooden ladle
• rolling pin
  

Procedure:

• Roast the peanut in frying pan or in an oven at 99oC (210oF) for 20 minutes.
• Heat the sugar until melted and golden brown. Add baking soda, margarine and peanuts,
• with continuous stirring.
• Grease kneading board with margarine and spread the cooked mixture. Cover with
• banana leaves and flatten with rolling pin or long-neck bottle.
• Cut the peanut brittle into desired size while still hot.
• Cool and pack in sterilized jar or plastic bag (.003 PP/PE).
  

source: mis.dost.gov.ph, pictures from dnr.state.il.us, www.engbeetin.com, www.3sisterschocolate.com

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