The raw shelled hazelnuts undergo a shelling process, are then sized and sorted, first by mechanical means and then manually.
Gauge types:
Standard packaging: 25 kg polypropylene bag
Storage instructions: consumption advisable within 12 months to ensure that the organoleptic characteristics remain unchanged. In hot weather they should be stored in a cool place at a controlled temperature between 5°C and 10°C.
Degrees of roasting:
Sorting types:
Blanched: usually 14-15 gauge. Completely skinless and with a maximum of 5% half hazelnuts. Selected by an optical sorter after roasting, and then a manual sorting process. Ideal for decoration, trays or sachets and in nougat.
15% skin remaining: 14-15 gauge and may have some 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: consumption recommended within 12 months to ensure 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.
Gauge types:
2-4 mm: standard size for decoration and topping.
5-8 mm: roasted hazelnuts 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: mainly used for decoration.
Standard packaging: 5 kg vacuum packed
Storage instructions: Consumption recommended 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.
RAW: Ideal for hazelnut marzipan. Ready for use in doughs for amaretti, cakes and in bread, which will then be 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: 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.
Completely natural, from the best 13-15 gauge nuts selected and slowly roasted for a different length of 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:
light: enhances the sweetness and delicacy of the typical Piedmontese hazelnut taste, with a mild but long-lasting flavour.
dark: he typical taste of the hazelnut is slightly more marked so that the palate perceives it immediately.
concentrated: only when ground does it leave the crunchiness of the hazelnut pieces in the mouth.
Standard packaging Piedmont Hazelnuts PGI: l5 kg metal tin
Storage: once the vacuum pack has been opened, the product should be stored in a glass container so that they do not absorb moisture.
Store in a cool place away from direct sunlight.
