Blanched Peanut Kernels

TJ blanched, skin-free & colour-sorted

CBIL brokers TJ blanched peanut kernels — nuts dry-blanched to strip the red skin, then colour-sorted to remove scorched, discoloured and immature kernels. Blanching is the reason this grade exists and the reason it carries a premium over raw kernels: skin fragments show as dark specks in peanut butter, pale confectionery coatings and bakery paste, and no amount of downstream processing removes them cleanly. Buyers specify blanched when the finished product is light-coloured or the label demands a uniform appearance, and stay with raw Bold or Java when the nut is roasted in skin or the specks are invisible. We supply blanched whole kernels and blanched splits — splits price below wholes and are the correct, cheaper choice for grinding and paste, where the kernel is broken in the mill anyway.

The commercial variables are blanch completeness (residual skin, typically held to ≤ 1%), colour-sort class, splits percentage, moisture at ≤ 6% (drier than raw kernels, because blanching removes the skin's barrier), oil content around 45–50% and aflatoxin. Aflatoxin runs to either the EU 4 ppb total limit under Regulation (EC) 1881/2006 or the ~15 ppb tolerance most other destinations apply, screened at origin to the regime your destination enforces. Every lot ships against SGS or Intertek certification of blanch quality, colour sort, moisture, aflatoxin, splits and admixture with phytosanitary and fumigation documents. Supply is structured in 25kg jute or PP bags and vacuum-packed cartons, container-load, on FOB, CFR and CIF terms.