First the raw, shelled peanut is roasted and cooled, then the skins are blanched. The blanched peanut kernels are electronically sorted or hand picked to be sure only good, wholesome kernels are used in peanut butter. The peanuts are ground, usually through two grinding stages, to produce a smooth, even-textured butter. The peanuts are heated during the grinding to about 170 degrees. Once the emulsifiers are added and mixed, the butter is cooled rapidly to 120 degrees or below. This crystalizes the emulsifiers, thus trapping the peanut oil that was released by the grinding to make chunky peanut butter, the manufacturer will add peanut granules to the creamy peanut butter. The peanut butter is then packed into containers for sale at stores.