Texture enhancement
Crunchy, highly-expanded baked peanut cracker
Ingredion Ingredients Used:
Formulation Instructions
Formula
Ingredient
Amount
% as is
Peanuts, raw, with skin
33.33
Water
15.87
Sugar, granulated
11.67
Ammonium bicarbonate
0.13
Flour, wheat
16.67
PRECISA® Crisp 150 Texturiser
16.67
TOTAL
100
Preparation
Peanuts
1. Par-roast raw peanuts at 170°C for 10 minutes.
2. Select peanuts to ensure even distribution in size and shape and with smooth, intact skin. Discard any peanuts that don't meet these qualities.
Adhesion syrup
1. Mix water, sugar and PURITY GUM® 40 Starch.
2. With stirring, heat to 80°C and cool it down to 25°C.
3. Add ammonium bicarbonate and ensure complete dissolution.
Final product
1. Blend the flour mix homogenously.
2. Count and weigh peanuts into a container. Weigh an equal amount by weight of flour mix into another container.
3. Divide adhesion syrup into 12 portions for 12 layers of coatings.
4. Add 1 portion of adhesion syrup to peanuts. Coat evenly by rotating the container. Use timer to control time spent for each coating step.
5. Pour all coated peanuts into the container with flour mix. Coat evenly by rotating the container. Use timer to control time spent for each coating step.
6. Sieve out the coated peanuts and place into a clean container.
7. Repeat steps 4 to 6 until 12 layers are obtained.
8. Bake at 170°C for 20-22 minutes until light brown.
9. Cool and pack.
Guidelines
1. Ingredion recommends a 1:1:1 ratio of peanuts: adhesion syrup: flour mix.
2. The preparation method described is a lab-scale method. It may require adjustment for production scale preparation, such as use of pan coater, rotating oven, etc.
3. Bake time could be adjusted based on the size of coated peanuts. If peanuts are larger, bake longer. If peanuts are smaller, bake for less time.