Making Sesame Butter:

1.Cleaning choose the good reaped seeds and get rid of impurities like stones, sands etc. Then put them into to water and stir with stick or hands and remove the blighted or empty grains and impurities again. Get them out and let dry after being soaked about 15 minutes.

2.Baking: fry the dried sesame seeds with soft slowly until the water evaporated. At this time, the seeds, in brown, can be pinched into powder by hands. Never fry burnt. And the baked sesame can’t be too cool to affect the butter taste.

3.4kg salt water (4kg salt in it) and moderate spices can be added to 50kg sesame seeds to create flavor, like aniseed's, paprika powder etc. Let them keep mixed about 2-3 hours before softly frying.

4.Starting Machine: Unscrew the locking nut (No.14) and rotary the handle (No.13) in the “coarse 粗” direction, the motor can be started if without any block.

5.Adjust the gap: Adjust the handle (No. 13) in the “fine 细” direction until the light friction sounds. If adjusting the gap too small, the power consumption will be increased and the productivity will be reduced greatly.

6.Grinding: The baked sesame must not be moist or too cool. The hot pasted should be filled into containers. Generally, 100kg sesame can be into90-95kg butter.

Making Peanut Butter:

The process is peanut kernel---baking---cooling---peeling skin---sieving---removing bad kernels---grinding paste---homogenizing---filling---freezing ---keeping normal temperature