Nut slicing is the mechanical cutting of blanched kernels into slices, slivers, halves or dice of defined dimensions for use in bakery, confectionery and food manufacturing applications.
In trade practice
Industrial slicers and dicers are calibrated to produce a target thickness or cube size, and finished product is sieved to remove fines generated during cutting. Buyers specify maximum fines content as a percentage by weight, since excess fines cause uneven distribution in baked goods and accelerate rancidity. Knife condition and kernel moisture at the point of cutting both affect cut quality, so suppliers monitor blade wear and kernel conditioning before processing.
In a specification
Specifications state the cut type, target dimensions with permitted tolerance, maximum fines percentage passing a defined sieve, and maximum moisture content of the finished cut product.