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Find innovative production technology for making nut butter and connect directly with world-leading specialists.

Making nut paste

Toast spread, oatmeal topping or salad dressing – nut butter can be used in various ways. Although in a culinary sense classified as such, peanuts, almonds, cashews and pecans, the popular choices for nut butter are, botanically speaking, not nuts. They are processed in a series of nut butter processing equipment to get the creamy, rich product ready for consumption.

Which nut butter equipment do you need?

Versatile stone mill machine

Versatile stone mill machine

In the food industry, when it comes to milling a wide range of products such as seeds and nuts a…

Conical gentle crusher

Conical gentle crusher

For the gentle crushing of soft to medium-hard substances. Widely used in food industries for size redu…

High-frequency fill level controller

High-frequency fill level controller

In terms of high-frequency technology, the fill level detection is considered a standar…

Basic mixer for granular foods

Basic mixer for granular foods

Straightforward blending solution for mixtures of beans, nuts, berries & powdered foods, f…

Nut roaster

Nut roaster

Nut roaster that guarantees a high-quality roasting of nuts and seeds with a batching capacity of 40 and 120 kg, de…

Economic dispersing machine for emulsions and suspensions

Economic dispersing machine for emulsions and suspensions

For products of medium viscosity and relatively consistent part…

Compact cylindrical roaster for beans, nibs and nuts

Compact cylindrical roaster for beans, nibs and nuts

Roasting times and temperature can vary depending on the type of prod…

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Extruder for bakery masses

Extruder for bakery masses

Are you looking to produce the widest range of extruded/deposited products possible, but don't wan…

Infrared rotating drum steriliser

Infrared rotating drum steriliser

Sterilisation of foodstuffs is vital to maintain uncompromising standards of hygiene and d…

Compact extruder for bakery masses

Compact extruder for bakery masses

Do you need the highest quality single mass products? Traditional machinery can be too ag…

C-frame extruder for bakery masses

C-frame extruder for bakery masses

If you want to produce the highest quality product using more delicate masses, traditiona…

High pressure electric laboratory homogenizer

High pressure electric laboratory homogenizer

It’s vital that small units for experimentation can scale up with 100% accur…

Easy to use food processor for gastronomy sauces and pastes

Easy to use food processor for gastronomy sauces and pastes

For the development and production of high quality gastronomy…

R&D roaster for cocoa beans

R&D roaster for cocoa beans

When designing a new chocolate line or experimenting with new ingredients for existing processes,…

Small scale linear sieve for nuts

Small scale linear sieve for nuts

Removing dust and grading grains is an important part of producing a high quality chopped …

Filling machine for viscous products

Filling machine for viscous products

Chocolate paste and other viscous liquids require special handling to obtain the optimu…

Vacuum based homogenizer

Vacuum based homogenizer

When producing liquid and viscous products such as mayonnaise, sauces, dressings and ketchup it’s vi…

Industrial fine milling equipment for nuts

Industrial fine milling equipment for nuts

In a bakery environment fruit jams are often used for the decoration or filling …

Industrial bottle sterilizer

Industrial bottle sterilizer

Sterilization is an important process in the beverage industry to kill microorganisms. It is imp…

Standard FFS machine for spreads and sauces in mini portions

Standard FFS machine for spreads and sauces in mini portions

In the food industry, from a microbiological point of view, …

Automatic bottling machine for beverage

Automatic bottling machine for beverage

One of the biggest challenges when bottling beverage drinks is that many of the bott…

Linear automatic bottling machine for liquids

Linear automatic bottling machine for liquids

Autonomous filling systems are a very widely utilized solution for the consis…

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Empty bottle inspection machine

Empty bottle inspection machine

It seems logical to implement a quality inspection of bottles and spot any imperfections or c…

Multifunction case packer for bottles and jars

Multifunction case packer for bottles and jars

New ways of packaging products are popping up all the time on the market. Th…

Bottle filling and capping monobloc

Bottle filling and capping monobloc

Spillage and overfilling are common problems in most production lines for bottled produc…

Industrial melter for chocolate rework

Industrial melter for chocolate rework

Wastage or out-of-specification products are not uncommon in the chocolate manufactur…

Industrial Nut Roaster

Industrial Nut Roaster

Moisture considerably depletes the shelf life of nut products. At the same time, however, manufacturers…

Pilot plant homogeniser

Pilot plant homogeniser

From food to pharma, homogenization is an essential step in the production process that provides unifo…

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From nut to butter – steps, ingredients and processing equipment

Nuts make up to 90% of nut butter, accompanied by salt, vegetable oil, dextrose and corn syrup to improve taste and texture. Nut butter production starts with harvest, which is helped by portable mechanical pickers. Harvested nuts undergo a process called shelling, passing through a series of rollers to crack them, followed by screens, blowers, magnets, and destoners to remove the shells.

Once they reach the factory, nuts are dry-roasted. Nuts are then quickly passed to the next piece of nut butter processing equipment – coolers, where they are cooled down to 30°C. Passing the cooled nuts through a gravity separator removes foreign materials before blanching them, in case the chosen nuts have skin. In contrast, the remains are removed by passing them further through the blancher in a continuous stream. Finally, the nuts are processed in a grinder, from where it goes to a stainless steel hopper, which is both a mixing and storage point.

Same but different - Nut Butter vs. Nut Paste

Although almost identical, the ingredients are the characteristic difference between nut butter and nut pastes. While, naturally, nuts are the predominant component of nut butter, other ingredients are added that help to develop taste, smoothness and consistency, such as sugar, emulsifiers and oils. On the other hand, nut pastes are purely nut products without any additions to modify their characteristics. Therefore, it is suitable as an ingredient in products such as ice creams, cookies or chocolates. However, it is essential to highlight that no actual regulations define the difference between a nut butter and a nut paste.

All the butters to go nuts for

Smooth or crunchy, sweetened or natural, added to savory or sweet meals, nut butter and nut pastes offer a wide range of products. The most popular choices are peanut, almond, cashew, walnut and pecan butter or pastes. Some of these products are rich in fiber, protein, and fatty acids as well as vitamins and minerals, which makes them an ideal addition to any meal.

Going nuts for peanut butter

Peanut butter was invented in 1890 by an American doctor as a protein substitute for patients unable to chew meat. It is made by grinding roasted peanuts with added ingredients to enhance its characteristics. One of the key steps in peanut butter processing is blanching – removing the skin. There are two different methods. A heat blanching process exposes peanuts to high temperatures which cause the skin to crack. The second method, water blanching, removes the skin by quickly soaking peanuts in a scalding water bath. The bleaching step is widely used, as blanched peanuts result in a smoother texture, but it is not necessary. Namely, the skin contains extra nutrients and a rich, nutty flavor.

Going nuts for almond, cashew and hazelnut butter

Although peanut butter is the most popular choice, other types of nut butter and pastes have been on the rise. Almond butter might be the second most popular choice as the consistency and production process are almost identical to peanut butter. Cashew butter also follows the production steps closely, but it skips the blanching step as it does not have skin. In contrast to the purely healthy options, hazelnut butter can be mixed with cocoa to make chocolate spreads. However, pure hazelnut butter is rich in Vitamins E and B.

The environmental impact of nut butter production

Although especially popular among the plant-based population, nut butter production yields some adverse environmental impacts. For instance, almonds, known as the least sustainable nut, require large amounts of water. It takes 819 gallons of water to grow one pound of shelled almonds. However, almond farmers have managed to cut down water use by 33% in the past two decades with the help of research-based farming improvements and water-saving technologies. Peanuts, on the other hand, are more sustainable nuts, as they grow in rainy areas requiring less water, similar to pistachio. Like others, the nut butter industry is moving towards more sustainable production methods by improving crop and yield, along with reducing waste.

Processing steps involved in nut-pastes making

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