Step 1: Raw Material Receiving (CCP1) – Where Quality Begins
"You can't make good peanut butter from bad peanuts."
Every batch starts with the same non-negotiable standard: Total Aflatoxin ≤ 4 ppb and Moisture ≤ 8.5%. We test every incoming shipment against these critical limits. If the raw peanuts don't meet the standard, they don't enter our facility.
For our customers, this means: the first safety check is done before production even starts.
Step 2: Stone Removal & Sieving – Removing the Obvious
Peanuts come from the ground – and sometimes the ground comes with them. Our stone removal and sieving process eliminates foreign materials (stones, dirt, oversized particles) before the peanuts move further down the line. It's basic, but essential.
Step 3: Aflatoxin Optical Sorting – Technology Meets Safety
We use optical sorting machines to scan every single kernel and reject any that show signs of mold or aflatoxin contamination. This is not a random check – it's a comprehensive scan of the entire batch, using high-resolution cameras and advanced algorithms.
What this means for you: an additional layer of safety, beyond the initial lab test.
Step 4: Roasting (CCP2) – The Art of Temperature Control
Roasting is where flavor develops – and where precision matters most. Our roasting process uses four temperature zones, each independently controlled between 120–220°C, with rotation speed adjustable from 10–50 Hz.
Why four zones? Because peanuts roast unevenly if exposed to a single temperature. Multi-zone roasting allows gradual heat application, ensuring:
Even browning
Full flavor development
Consistent texture from batch to batch
Step 5: Cooling, Skin Removal, and Sorting
After roasting, the peanuts are cooled rapidly to stop the cooking process. Then they go through:
Half-kernel breaking and skin removal – to separate the peanut from its skin
Vibrating screening and air suction – to remove remaining skin fragments and light particles
Color sorting – to reject discolored or imperfect kernels
At this stage, only visually perfect, evenly roasted peanuts move forward.
Step 6: X-Ray Foreign Matter Detector – Seeing What the Eye Can't
Before manual sorting, every batch passes through an X-ray foreign matter detector. This machine identifies contaminants that are invisible to the naked eye – stones, glass, metal fragments, or dense plastics.
This is your guarantee: if something non-organic somehow made it this far, the X-ray will find it.
Step 7: Manual Sorting – The Human Touch
Despite all the machines, we still use trained workers for manual sorting. Why? Because machines are good at detecting patterns – but human eyes are better at detecting subtle color changes, wrinkles, or surface irregularities that might indicate hidden defects.
Each tray of peanuts is visually inspected before being released to the next stage.
Step 8: Metal Detection (CCP3) – A Second Check
Before grinding, the peanuts pass through metal detection with critical limits of:
Fe Φ ≤ 0.4 mm
Sus Φ ≤ 0.8 mm
No Fe Φ ≤ 0.6 mm
This is the third critical control point in our process – and it's designed to catch any ferrous or non-ferrous metal particles that may have entered the batch.
Step 9: Grinding – Two Passes for Ultimate Smoothness
We use a two-stage grinding process:
First grind: coarse milling to break the peanuts into a paste
Second grind: fine milling to achieve the ultra-smooth texture our customers expect
The result? A fineness of 300 mesh or higher – smooth enough to spread evenly, blend easily, and melt in the mouth.
Step 10: Deaeration, Cooling, and Mixing
After grinding, the peanut butter is:
Deaerated – to remove trapped air that can cause oxidation
Cooled – to stabilize the texture
Mixed – to ensure uniform oil distribution
This step is what prevents premature oil separation and gives the product a consistent appearance and mouthfeel.
Step 11: Filtration and Metal Detection (CCP4) – The Final Check
Before filling, the peanut butter passes through a filtration system to remove any remaining fibrous particles – and then through metal detection one last time (CCP4), with limits of:
Fe Φ ≤ 0.8 mm
Sus Φ ≤ 1.2 mm
No Fe Φ ≤ 0.8 mm
By the time the product reaches this stage, it has passed through four separate metal detection points in the overall process.
Step 12: Weighing, Filling, and Sealing – Precision Packaging
The finished peanut butter is weighed, filled into jars, and sealed. Meanwhile, our inner packaging materials undergo their own inspection and disinfection process before contacting the product – ensuring that what touches your peanut butter is as clean as the peanut butter itself.
Step 13: Labeling, Coding, Cartoning, and Final Inspection
Each jar receives:
A label with accurate product information
A production code for full traceability
Outer carton packing for secure shipping
Final inspection ensures that every jar – not just a sample – meets our quality standards before being released to the warehouse.
Step 14: Warehouse Storage and Shipping
Finished products are stored under controlled conditions until they're ready for shipping. Our warehouse is organized for first-in, first-out rotation, ensuring freshness and minimizing storage time.
What This Means for You
Every step in this process – every screen, every check, every temperature control point – exists for one reason: to deliver a product you can trust, consistently, batch after batch.
When you order from Jixing Food, you're not just buying peanut butter. You're buying the reassurance of:
Proven safety checks – 4 CCPs, X-ray, optical sorting, metal detection
Consistent quality – standardized parameters, batch traceability
Reliable supply – a process designed for repeatability, not one-off success
Your Invitation
If you're sourcing peanut butter for your brand, retail chain, or food manufacturing operation – and you want a product that's been built step by step, with quality at every stage – we're ready to discuss your requirements.
Request samples. Arrange a factory tour. Ask us about our traceability system.