Trying to start a pb&j business and I wanted to make nut butters with a particle size that’s right at the threshold of what the human tongue can detect, which is about 20 microns in diameter (20/1,000ths of a millimeter). This batch got all the way down to 22 microns, and I was very pleased with the results!

See for yourself =)

Posting this edit to explain the process: No added oils, no added sugar, and only a pinch of salt during the soaking process for the sake of bringing out more of the natural flavors. This is just natural peanut butter from truly raw, naturally grown peanuts.

They were soaked for 7 hours, then dehydrated for 24 hours, then drum-roasted at about 300° for around 15-20 minutes, and then put in a food processor for 5-10 seconds to turn the kernels into nibs so as to not damage the melanger, where they were then stone ground for 24 hours.