One kernel goes in. Four finished products come out, and nothing is discarded between them. This is the whole process, including the parts where we deliberately accept a lower yield.
Bold-grade groundnuts from Gujarat and Rajasthan.
Every consignment is graded on kernel size, moisture content and foreign matter before it is accepted. Moisture is the one that matters most — take in a wet lot and it will not roast evenly, no matter what you do downstream.
Controlled, moderate heat rather than fast colour.
Roasting is where most of the flavour is won or lost. Running hotter develops colour faster and moves more volume per shift, but it scorches surface protein and drives off the aromatic compounds that make peanut taste like peanut. We roast in smaller batches at a lower temperature and accept the throughput cost.
Staged milling, calibrated separately per texture.
The kernel is milled in stages so friction heat never builds enough to affect the fat. Particle size is calibrated independently for creamy and crunchy. Whey protein isolate is blended in for the High Protein range. Nothing else goes in — no palm oil, no hydrogenated fat, no stabiliser, no emulsifier.
Held below 40°C, with no solvent contact.
Kernel destined for protein goes to a German cold-press held below 40°C. This is a deliberately inefficient way to separate oil from solids — a hot press or a hexane wash would extract considerably more. What it preserves is the vitamin E, the natural colour and the aroma, none of which survive refining.
Press cake becomes cold-soluble protein.
The cake left by the press is roughly 85% defatted. It is rehydrated, separated and spray-dried into a fine powder that dissolves in cold water — which defatted peanut flour on its own will not do.
What is left is milled, not discarded.
Residual cake is pulverised into feed-grade defatted peanut flour for cattle, poultry and pet nutrition, and supplied in bulk. This is the step that closes the loop — at no point does a stream leave the facility as waste.
Batch-wise verification before anything ships.
Each batch is screened for protein content, moisture, peroxide value, aflatoxin and microbial load at an NABL-accredited laboratory. Nothing is released against a specification sheet alone. Certificates of analysis are available to any customer on request.
Anyone manufacturing under our roof inherits these. Certificates and audit reports are available to prospective partners under NDA.
We host facility visits for serious manufacturing enquiries. Sample kits ship before that, if you would rather start there.
