A peanut butter with no added oil, sugar, emulsifier and other preservatives.
Oil is added to give it a more fluid texture during milling process. A more fluid mixture is easier to grind in a burr mill or chop in a heavy duty blender. Some customers prefer more fluid or spreadable texture. And, it adds volume. Cheap sari-sari store brands often have very flowy appearance and might have generous amount.
Sugar. Added to fulfill the taste requirement of general public – the sweet preference for taste. All the peanut butter I have tasted so far are sweetened. I never know much about statistics but some might be looking for a plain peanut butter taste without the hugging sugar sweetness.
A syrup adds volume and gives a less viscous texture.
Emulsifier. Most peanut butters have this kind of texture, a soft oily and flowy top but a dry and hard bottom. Sometimes a layer of oil is visible on top, seems like an ordinary cooking oil. A peanut butter with uniform texture from top to bottom contains emulsifier to prevent oil separation.
Other preservatives like antioxidants. Peanut contains considerable amount of oil and it is prone to rancidity. Antioxidant is added to prevent such. Naturals, like Vitamin E is acceptable, rejected otherwise.
Here it goes…
1) Get good quality peanuts. Buy peanuts with or without testa. Choose the latter to save the trouble of removing the thin skin.
2) Pan roast peanuts as stated here. Never add any oil. Set the temperature to low and stir continuously to prevent scorching.
As I said before, roasting time is affected by quantity of peanuts. I roasted one kilogram peanuts for one our. I liked it garlic flavored so I also added three cloves crushed garlic. Another way to test end of roasting is by eating a roasted sample. It should be crunchy and no traces of raw taste.
3) Grind the roasted peanut using a steel burr mill. Pass it several times to achieve the desired consistency. Using a high speed electric mill is recommended. Using home to heavy duty blender is discouraged. A fine texture is not possible in absence of additional oil or syrup.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.