Serin Peanut Chips

Raw peanuts undergo mild dry-heat conditioning to loosen red skins. Soft rubber rollers subsequently de-skin the nuts without crushing, followed by optical sorting before entering slicing chambers.

With moisture maintained strictly below 4% and barrier vacuum packing, initial peroxide values remain below 0.5 meq/kg, ensuring fresh taste without rancidity for up to 9 months under proper warehousing.

Delivered raw with consistent slice geometry, the chips brown evenly without premature scorching during commercial baking cycles ranging between 160°C and 220°C.

Flakes feature a calibrated length of 10–15 mm and ~1 mm thickness. Post-slice grading guarantees that broken fragments remain under 5% across whole carton dispatches.

The standard MOQ is 30 cartons of 10 kg (300 kg net). Factory pallets are usually configured in 4 layers of 12 cartons (48 cartons, 480 kg net per pallet), tightly wrapped.

Incoming raw nuts and outgoing chips undergo High-Performance Liquid Chromatography (HPLC) screening for total and B1 aflatoxins, validated with official lab certificates.

No, the product is 100% natural and clean-label, completely free from chemical preservatives, colorings, salt, or synthetic flavoring agents.