It used a partial-hydrogenation process patented by Joseph Rosefield, an entrepreneur from Lexington, Kentucky. Inventive and obsessed with quality control, Rosefield emerges as perhaps the most important and likable figure in the history of peanut butter.
By the end of his career, he held ten patents relating to the food and numerous notable innovations. He set up his own research lab and conceived a new way of churning—rather than grinding—his peanuts to produce a smoother texture. By introducing fragments of crushed peanuts into his butter, he invented crunchy—or chunky, if you prefer. He instituted the wide-mouth jar that has been standard ever since. And he paid his employees well, to boot.
He seems to have been a little too far ahead of the curve in combining peanuts and chocolate: the product failed. Young of Kentucky and, in the ensuing years, reformulated and rebranded it to compete with Skippy and Peter Pan.
The Food and Drug Administration proposed that a minimum of ninety-five per cent peanuts were required for it to be called peanut butter. Peanut-butter makers wanted the level set at eighty-seven per cent. Advanced Search. Recently viewed 0 Save Search.
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Username Please enter your Username. As early as , Good Housekeeping encouraged women to make their own with a meat grinder, and suggested pairing the spread with bread. He launched the Lambert Food Company, selling nut butter and the mills to make it, seeding countless other peanut butter businesses. As manufacturing scaled up, prices came down. By World War I, U. Manufacturers sold tubs of peanut butter to local grocers, and advised them to stir frequently with a wooden paddle, according to Andrew Smith, a food historian.
Without regular effort, the oil would separate out and spoil. The first reduces the peanuts to a medium grind and the second to a fine, smooth texture.
To make chunky peanut butter, manufacturers incorporate larger peanut pieces or they use a varied grinding process by removing a rib from the grinder. At the same time the peanuts are fed into the grinder, manufacturers sometimes add just a few ingredients to the mix. Keeley and Erika develop their own recipes for their flavored peanut butters—from chocolate coconut to honey pretzel.
Our food processor still gets lots of use! Outside the test kitchen, peanut butter moves from the grinder to a stainless steel hopper, which serves as an intermediate mixing and storage point. The finished product is packed in jars, capped, labeled and packed on flats for shipping to grocery stores across the country.
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