1. Bean: two ways, cold and hot extruding.
(1)Cold extruding: bean-selecting-pressing (in case of adequate water content).
(2)Hot extruding: bean -- selecting -- pre-pressing -- heating(steaming etc) -- pressing.
Firstly, selecting beans and remove foreign particles, then soften by breaking and adding water of 7 - 8%, and then steam them to 115℃, beans will be ready for extruded.
Cold extruding: selecting -- pre-pressing.
Hot extruding: selecting -- pre-pressing -- heating(steaming etc) -- pressing.
When hot extrusion, to remove foreign particles by selection, then check water content as described above; in case of too dry, add 2.5-3 % of water. Normally two times extruding is enough.
When cold extrusion, after selecting, to pre-press and heat them, During heating, add2-3% of water and wait till look coffee color and temperature 110-120℃, then ready for pressing.
3. Groundnuts kernel: cold and hot extrusion are both available, yet prefer hot pressing. When hot pressing, firstly crack or pre-press, then steam for l.5-2 hours, temperature about 120℃. Water content 3% will be good. Normal pressing starts at temperature of 85℃, or crack them firstly and at a pot, add 7 - 8 % of water, look coffee color will be ready for pressing.
4. Groundnuts: remove shell first and remove red peel of the kernel ,then press for two times, sound indicates peanut is too wet, produce the sound when squeezed, should be re-dried or dried peanut arch. If pressed shelled peanut cake is not smooth, bread and peanut mix about 20% after re-entry squeeze.
