Parlan Premium Peanut Slivers

Precision slicers fitted with micro-edge blades cut slivers at a uniform 2 mm thickness with lengths spanning 10 to 18 mm. Post-slicing, vibrating air aspirator screens continuously filter out fines and meal, guaranteeing that aggregate breakage remains beneath 3% by weight.

Because peanut fatty acids are vulnerable to lipid oxidation, the peroxide value of every outbound batch is titrated, ensuring clearance strictly beneath 2 meq/kg. Barrier vacuum bagging or optional nitrogen flushing reliably suppresses rancidity for up to 12 months.

Peanuts present inherent mycotoxin risks; thus, in addition to optical sorting of discolored kernels, all lots undergo HPLC liquid chromatography testing. Certified analytical reports confirm that Aflatoxins B1, B2, G1, and G2 remain well below rigorous food regulatory thresholds.

The MOQ for manufacturing clients is 50 master cartons (500 kg net). Standard configuration provides either two 5 kg vacuum-sealed poly bags per 10 kg carton or a single 10 kg bulk liner bag, tailored to the customer's operational dosing setup.

Cartons should reside in refrigerated warehousing at 4°C to 8°C with relative humidity below 50%, sequestered from light and odorous commodities. Once vacuum liners are opened on production floors, contents should be consumed within 72 hours or resealed hermetically.

Peanut slivers trade at roughly one-third to one-fourth the price of tree almond slivers while demonstrating superior thermal bake stability, matching crunch, and mouthfeel across nougat, brittle, and bakery formulations, significantly lowering ingredient costs.

Prior to slicing, blanched kernels transit optical laser sorters and multi-stage destoners. Digital cameras detect discolored kernels, wooden shell fragments, and mineral debris, ejecting contaminants via pneumatic high-pressure air bursts to attain over 99.9% purity.