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Take care of yourself with the best flavour.

In addition to being tasty, nuts reduce cardiovascular risk, they are rich in proteins, fibers and minerals and they have remarkable antioxidant virtues. Numerous studies have shown the importance of daily consumption for health, and the specific benefits for heart and circulatory system in the context of a balanced diet. These healthy properties are based on the different bioactive components they contain, such as vitamin E and Omega-3. Also, they are a source of natural fiber, have a high protein content, contain minerals such as manganese, copper, magnesium, potassium, zinc and selenium and their caloric intake is not excessive.

Hazelnut Inshell

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.

Hazelnut Kernels

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.

Roasted Hazelnut kernels

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

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.

Roasted/Chopped Hazelnut

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.

Hazelnut Meal

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).

Shrivelled Hazelnut Kernel

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 .

Hazelnut Shells

Hazelnut shells are produced by cracking the hazelnut In shell .

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

Almond

Moisture Content:Typically ≤ 5% - 6.75%.
Peroxide Value:: ≤ 5 meq/kg.
Free Fatty Acids:: ≤5% (oleic acid).

Aflatoxins: B1<8 ppb, Total (B1, B2, G1, G2) < 10 ppb.

Microbiological Limits:Salmonella/Listeria absence in 25g, Salmonella 5-log reduction (pasteurization).
Foreign Material:≤05% - 0.2% by weight

Walnuts

Physical Specifications
- Color Uniformity:15% of the next darker color is usually allowed for Extra Light to Light Amber.
- Shell Defects:Free from stains, adhesion, or damage.
- Size Tolerance:10% deviation allowed for in-shell walnut sizes.
- Defects:Max 1% moldy/rotten, <5% black kernels, and very low foreign material (<0.05%).
Microbiological & Chemical Limits
- Aflatoxin:Total <4 ppb, B1 <2 ppb.
- Aerobic Plate Count:<10,000–50,000 cfu/g.
- Yeast & Mould:<1,000–5,000 cfu/g.
- Free Fatty Acids:Max 1%

Raisins

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

Microbiological Standards

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