Serin Peanut Granules

The 2–4 mm mesh is tailored for chocolate enrobing machines, ice cream toppings, and wafer fillings without clogging depositors. The 4–6 mm coarse cut is optimized for crunchy cookies, cereal bars, and bakery crust decoration.

Moisture is strictly kept below 2.5%. This critical threshold prevents water migration into chocolate matrices, effectively avoiding viscosity spikes or sugar/fat bloom in cocoa coatings.

Yes, the line integrates aspirators, rare-earth magnets, metal detectors, and advanced optical color sorters to eliminate dark skins, shell fragments, and physical contaminants, achieving 99.8% purity.

In sealed original vacuum liners, shelf life is 12 months. Warehouses must maintain ambient temperatures below 15°C, relative humidity under 55%, and remain free of pungent foreign odours.

Traditional milling induces frictional heating, triggering rapid oil leakage and high dust ratios. Serin applies low-temperature shear cutting, preventing oil separation and preserving cellular integrity and crunchiness.

For tailored sieve calibrations outside standard catalog meshes, the minimum custom run is 2 metric tons, allowing screen reconfiguration and line calibration.

Yes, as peanuts are recognized major allergens, comprehensive Technical Data Sheets (TDS) and dedicated allergen handling declarations are furnished with all B2B shipments.