(i) increase in shelf life of finished products by
reducing the amount of peanut oil present in a formula,
(ii) total control over the texture of finished goods
by mixing partially or fully defatted peanut flour with a properly
selected fat (or fats) with melting characteristics which impart the
desired texture, and
(iii) elimination of the problem of “Bloom”
(migration of peanut oil to cocoa butter phase, causing textural and
aesthetic problems) in chocolate confections with peanut fillings.