Creamy or crunchy, everyone has a favorite preference when it comes to peanut butter. For many people, the most exciting of any peanut butter key terms is Reese's. However, that yummy chocolate covered peanut butter cup could not be enjoyed without the existence of peanut butter. These terms may not have the same affect on the salivary glands as Reese's does, but there is nothing to say you cannot sit back and savor one while exploring these other terms further.
Runner peanuts are the type of peanut plant that produces the preferred peanuts for making peanut butter. The peanuts grow to be about the same size which makes for more even roasting and a better tasting peanut butter. The medium variety are used for peanut butter while the jumbos are often found in the shell on grocery shelves.
Process of preparing nut meal
The "Process of Preparing Nut Meal" by Dr. John Harvey Kellogg is the first known and patented record of the process of making peanut butter. Considered groundbreaking in the creation and production of peanut butter, Kellogg's meal came far from resembling the project we know as peanut butter today. What Kellogg actually created was a two-product reduction of the peanut: the first product was a dry, powdery food and the second was a buttery paste, the flavor of which does not resemble peanuts at all.
The term Skippy may seem to be a familiar one but its significance spans far deeper than the recognizable label on jars in the supermarket. Skippy is the first brand of peanut butter to be manufactured and sold commercially. This process also included a step to incorporate the separated oil in with the peanut butter.
Dry blanching is a special process done only to peanuts that are destined for peanut butter. After roasting, these chosen peanuts are blanched to remove skins and the kernel centers. This process enhances the richness of the peanut butter taste.
To transition from hard, round nuts into a smooth creamy paste, the peanuts must undergo a grinding process. Peanuts are ground in two stages to prevent damaging the nuts, to ensure a fine grind and to incorporate additional ingredients. It is during this step that the decision is made for creamy or crunchy peanut butter.
Glyceryl monostearate, GMS
Glyceryl monostearate (GMS), sometimes spelled glyceryl monstearate, is an additive included in peanut butter during production. It discourages separation of the peanut butter and its oils.