InfiNuty – how do we make our premium butters? There's a little production secret behind it.

You have probably noticed that for some time now we have been regularly writing and publishing various blogs on our website. Some are about nuts themselves and their benefits and effects on our health. Others are about our premium butters or, simply, about us .

But today we have something for you that hasn't been here before. We decided to give you a behind-the-scenes look and talk about our production processes. However, to be honest right from the start, we will tell you a few interesting facts, but we will still keep some things to ourselves :)

How do we choose our nuts?

At the beginning of our production process and of a specific product, there is a large amount of testing and market research.

As a first step, we try to find the best nuts. We focus on those that come from verified sources and we require quality certificates from growers and suppliers. Our nuts must be tested multiple times for mold, aflatoxins or salmonellosis. We then taste the selected and tested nuts.

Although we do most of the tasting ourselves, we also have our customers taste our nuts. We value their feedback very much, as we can replace weaker nuts based on their immediate feedback.

To tell you the truth, the nuts we currently offer are mainly based on feedback from our customers. They also decided what nuts we will sell.

After selecting the nuts, all the tests and tastings, the production process itself comes next.

How do we process our nuts?

We would definitely like to mention here that we still do a large part of the work ourselves. Even though we could automate some steps, we do them manually. This is the only way we can guarantee our customers premium products that meet their requirements.

And how do we actually process nuts?

The first step is thorough roasting. We roast our nuts with a stream of hot air, which means we don't need to add any fats to them. In addition, the nuts don't oxidize during this process.

After roasting, we cool our nuts. First, we let them cool naturally at room temperature and then they go into a cold storage box for at least 12 hours, where they are cooled to a temperature of around 8 degrees Celsius. We only take them out of storage just before grinding.

How do we grind our nuts?

After roasting and subsequent cooling, the next step comes: grinding the nuts. 

We use a mill to grind all our nuts. But it's not just any mill. It's made to specific requirements. It was made for us by a company that has specialized in making such mills since 1980. We'll keep the details of which manufacturer made it for us and what specific model it is to ourselves. We can tell you, however, that it comes from Australia.

And why is our machine so special? Most nut spread machines work on the principle of a blender, where several blades blend the nuts into a butter. However, ours works on the basis of a mill. The nuts are pressed during grinding, which releases a larger amount of fat. Thanks to this, we do not need to add any other fats to them and the resulting butter consistency is different.

A good example is cashew butter, where few manufacturers can make 100% cashew butter without adding other fats, so that it is easily spreadable.

And what happens after grinding?

As you can see, our production process is not nearly as simple as many of you might assume. And to tell you the truth, the production pace doesn't slow down even after the nuts are ground.

All our products (butters and nuts) are hermetically sealed in jars or bags immediately after production. It is also worth mentioning that the nuts are packaged as soon as they cool to the required temperature. And thanks to this, the aforementioned oxidation does not occur.

And why is it so important? Oxidation is a common problem, especially with larger producers and retailers. The customer immediately sees and feels that the quality and taste of such nuts is lower. The decrease in quality is often caused by oxidation and improper storage.

After packaging, the cups and bags are labeled with the Great Taste Awards logo. However, this only applies to products that have been awarded at this international gastronomic competition. The products are then stored with us or distributed further.

And what to add in conclusion?

It may also be mentioned here that we require complete certificates from our suppliers guaranteeing the origin of the nuts and also that they have been tested for mold, aflatoxins, and the like.

At the same time, we also regularly have randomly selected products tested in the laboratory, specifically for the presence of the aforementioned molds and aflatoxins, salmonellosis, etc. Fortunately, so far we have always had very good results, without any indication of the presence of these things.

One more "trick" to the laboratory tests. We also tried a "stress test" where we tested two peanut butters from one batch. We had one peanut butter tested immediately after production and we stored the other for more than half a year in various conditions (in the cold, in the dark, in the light, in the sun, in the heat, just about anywhere) and then we had it tested as well. There was a really big risk that mold or aflatoxins would form there, but it turned out that the values ​​were almost exactly the same for both, so the second one was also completely harmless and fully edible, without loss of quality.

But we just tried it to be sure :) 

Always follow the storage information provided on our labels or product descriptions in the e-shop. :)

And finally, here are some photos from the process of designing our logo. Which version do you like the most?