Hazelnut Tonda Gentile Trilobata (T.G.T.)

SHELLED

The raw shelled hazelnuts come from a process of shelling, sizing and sorting first mechanically and then manually.

Gauge types:

Calibre 15: the largest and ideal for use whole, usually roasted. When roasted it is large, easily peeled and richer in fat.
Calibre 14: ‘par excellence’ the perfect calibre that enhances the three-lobed shape of the Piedmont hazelnut.
Calibre 13: small, used for toppings or inside chocolates (especially roasted), less peelability than size 14-15. In years when the hazelnuts tend to be large there can be a shortage of this calibre.
Calibre 11/13 - broken: suitable for grinding, as the fruit is not homogeneous or pleasing to the eye. Standard packaging: 25 kg polypropylene bag.

Standard packaging: 25 kg polypropylene bag

Storage instructions: it is advisable to consume the product within 12 months so that the organoleptic characteristics remain unchanged. During hot weather store in a cool place at a controlled temperature between 5°C - 10°C.

Roasted Tonda Gentile Trilobata Hazelnut (T.G.T.)

Degrees of roasting:

standard, tends to be light/li>
dark

Types of sorting:

Blanched: usually 14-15 gauge. Completely skinless and with a maximum of 5% half hazelnuts. Selected after roasting by an optical sorter, followed by a manual sorting process. Ideal for decoration, trays or sachets and in nougat.
15% skin remaining: 14-15 gauge and also 13 gauge. After roasting, they are inspected using only an optical sorter, a maximum of 15% of the product will retain part of the skin and a maximum of 10% will be half nuts. It is an ideal product for use in bars, drages and pralines.

Standard packaging: 5 kg vacuum packed

Storage instructions: it is advisable to consume the product within 12 months so that the organoleptic characteristics remain unchanged. Once the vacuum pack has been opened the product should be stored in a glass container so that it does not absorb moisture. Store in a cool place away from direct sunlight.

Hazelnut Tonda Gentile Trilobata (T.G.T.) PIECES

Gauge Types:

2-4 mm: standard size used for decoration and topping
5-8 mm: roasted hazelnut quarters. Used externally on chocolate eggs or inside bars.
1-2 mm: ideal if it has to be applied to the product by passing through nozzles with small holes. At this gauge a higher percentage of flour is likely.
Half hazelnuts

Standard packaging: 5 kg vacuum packed/

Storage instructions: sit is advisable to consume the product within 12 months so that the organoleptic characteristics remain unchanged. Once the vacuum pack has been opened the product should be stored in a glass container so that it does not absorb moisture. Store in a cool place away from direct sunlight.

Tonda Gentile Trilobata Hazelnut Flour (T.G.T.)

RAW: Ideal for hazelnut marzipan. Ready for use in pastries such as macaroons, cakes and in bread, then baked in the oven. It is advisable to use a mixture of raw and roasted product in order to give the distinct hazelnut flavour, which is less perceptible in raw flour.

TOASTED: the standard type is that which remains in the last sieve of the granulator. It is very fine but not completely impalpable. Typically used for biscuits, cakes, baci di dama and amaretti. By special request we can refine this flour with stone rollers rendering it impalpable. However, this process compresses the flour causing the hazelnut oil to come out and the resulting product is greasier.

Standard packaging: 5 kg vacuum packed/thermal sealed

Storage instructions: sit is advisable to consume the product within 12 months so that the organoleptic characteristics remain unchanged. Once the vacuum pack has been opened the product should be stored in a glass container so that it does not absorb moisture. Store in a cool place away from direct sunlight.

Hazelnut paste Tonda Gentile Trilobata (T.G.T.)

Completely natural, from the best 13-15 gauge nuts chosen and slowly roasted for a different time depending on the variety.

After some time the emergence of oil on the surface is an indication of natural character of the product. The hazelnut naturally contains a percentage of oil, so as it matures the heavy part of the paste sinks and the oil surfaces, acting as a natural preservative. It is therefore advisable to stir well, from the bottom up, before use.

Types of roasting - hazelnut Tonda Gentile Trilobata (T.G.T.):

light: enhances the sweetness and delicacy of the typical Piedmontese hazelnut taste, with a mild but long-lasting flavour.
dark: the typical taste of the hazelnut is slightly more marked so that the palate perceives it immediately.
concentrated: sonly when ground does it leave the crunchiness of the hazelnut pieces in the mouth.
Natural, unroasted

Store in a cool place away from direct sunlight.