Inshell Hazelnut with the calibre 16mm, 17mm 18mm 19mm 20mm, 21mm+;

Packing: 40 kg Polypropylene bags ;50 or 80 kg jute bags ; 1000 kg big bags;12.5 or 25 kg carton boxes (with vacuum bags, with non-vacuumed polyethylene bags or directly in carton boxes).

Usage Area: It is used as the raw material for processed and It is consumed as a snack by some users after cracking its shell, etc.

This product is beiong produced by dicing Roasted hazelnut kernels into milimetric calibration , such as 2-4mm with automated high tech dicisg machines.

Packing : 10/12.5 or 25 kg carton boxes (with vacuum bags, with non-vacuumed polyethylene bags or directly in carton boxes).

Usage Area: Mainly used in the chocolate, biscuit and bakery industry.

Shrivelled hazelnut kernels are used as the raw material for processed to get the Diced hazelnut , Hazelnut meal/flour , Sliced Hazelnut , etc.

Packing: 40 kg Polypropylene bags ;50 or 80 kg jute bags ; 1000 kg big bags.

Usage Area: Cereals , Confections, Snacks, Ice Cream and bakery industry.

It is the grinded form of Natural or Roasted hazelnuts with calibration , such as 0-2mm.

Packing : 10/12.5 or 25 kg carton boxes (with vacuum bags, with non-vacuumed polyethylene bags or directly in carton boxes).

Unshelled, raw hazelnut kernels with the calibre 11/13 mm , 13/15mm, 15+mm

Packing : 40 kg Polypropylene bags ;50 or 80 kg jute bags ; 1000 kg big bags;10/12.5 or 25 kg carton boxes (with vacuum bags, with non-vacuumed polyethylene bags or directly in carton boxes).

Usage Area: It is used as the raw material for processed and fully processed hazelnuts, etc.

Kernels of natural hazelnut, heat-treated (roasted ) with caliber 11/13 mm , 13/15mm, 15+mm

Packing: 10/12.5 or 25 kg carton boxes (with vacuum bags, with non-vacuumed polyethylene bags or directly in carton boxes).

Usage areas: Chocolate industry and manufacturing of salty hazelnuts, etc.

Blanched hazelnut kernels are produced by blanching the kernels through removing their skins and separating them from the partially blanched kernels . with caliber 11/13 mm , 13/15mm, 15+mm

Packing: 10/12.5 or 25 kg carton boxes (with vacuum bags, with non-vacuumed polyethylene bags or directly in carton boxes)

Usage Area: Chocolate industry and manufacturing of salty hazelnuts, etc.

1. Moisture Content:Typically ≤ 5% - 6.75%.
2. Peroxide Value:: ≤  5 meq/kg.
3. Free Fatty Acids:: ≤5% (oleic acid).
4.  Aflatoxins:  B1<8 ppb, Total (B1, B2, G1, G2) < 10 ppb.
5. Microbiological Limits:Salmonella/Listeria absence in 25g, Salmonella 5-log reduction (pasteurization).
6. Foreign Material:≤05% - 0.2% by weight

1. Physical Specifications
2. Color Uniformity:15% of the next darker color is usually allowed for Extra Light to Light Amber.
3. Shell Defects:Free from stains, adhesion, or damage.
4. Size Tolerance:10% deviation allowed for in-shell walnut sizes.
5. Defects:Max 1% moldy/rotten, <5% black kernels, and very low foreign material (<0.05%). 

Microbiological & Chemical Limits

1. Aflatoxin:Total <4 ppb, B1 <2 ppb.
2. Aerobic Plate Count:<10,000–50,000 cfu/g.
3. Yeast & Mould:<1,000–5,000 cfu/g.
4. Free Fatty Acids:Max 1%

1. Moisture Content:Generally 14%–18% maximum to ensure storage stability.
2. Appearance:Clean, free from foreign matter, and properly stem-capped.
3. Color:Ranging from light yellow/golden (treated with sulfur dioxide) to light brown, reddish-brown, or black (natural).
4. Texture:Soft to firm, non-sticky (often treated with sunflower oil for free-flowing).
5. Defect Limits:Usually ≤ 2–3% damaged/moldy/sugared berries depending on grade.
6. Chemical/Safety:Typically <1500–2000 ppm Sulfur Dioxide (SO2) for golden raisins; pesticide residues must meet local regulation standards. 

Microbiological Standards

1. Total Plate Count:Generally < 10,000 to 30,000 cfu/g.
2. Moulds/Yeasts:Generally < 50,000 cfu/g.
3. coli/Salmonella:Must be absent or negative