Dry Roasting

We have two large continuous dry roasting units segregated for peanuts and tree nuts. Totes of shelled nuts are dumped into the back of the units and proceed through both roasting and cooling zones before exiting the roaster at room temperature, immediately ready for further processing in the plant. Although currently used primarily as a support mechanism to feed the chocolate panning and brittle/crunch operations with roasted nutmeat centers, bulk sales are also possible.

Approximate Capacity: 11,000,000 lbs per year 

Did you know...

Classic Caramel has the capacity to produce 4,000,000 lbs of taffy per year.

Featured Process

Sugar Mints

We call this department "Mints" because we have been producing America's best Butter and after dinner mints for over...

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