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Archive

Confectionery

  • Walnut Halves – Light and Extra Light

    Ukrainian walnut halves in the light and extra light colour bands. How the colour grading vocabulary works, why the halves percentage and…

  • Hazelnut Kernels – Natural and Blanched

    Ukrainian hazelnut kernels, natural and blanched. How calibre bands are contracted, what blanching does and costs, why aflatoxin sampling matters more than…

  • Frozen Apricot Halves

    Pitted apricot halves from Ukraine, frozen and dried. How ripeness at pitting decides everything downstream, why the halves count per kilogram is…

  • Dried Plum (Prunes)

    Dried plum from Ukraine, pitted and unpitted, plus the frozen plum line. How the size count ladder works, why moisture and water…

  • Frozen Elderberry

    Frozen elderberry from Ukraine. A fruit almost nobody eats and almost everybody has consumed: how the destemming step defines the grade, why…

  • Coconut Flour

    Coconut flour for European bakery and free-from formulators. Where it really comes from, how the defatting step decides everything about the product,…

  • Sunflower Lecithin

    Sunflower lecithin for European formulators. Where it comes from in the oil refining line, what acetone insolubles actually measure and why the…

  • Raw Almond Kernel

    Raw almond kernel for European manufacturing. Variety families and what they actually change, the count-per-ounce sizing ladder, natural against blanched, the pasteurisation…

  • Raw Cashew Kernel

    Raw cashew kernel for European food manufacturing. What the W240 and W320 grade codes actually count, how the white, scorched and dessert…

  • Sunflower Seeds

    Confectionery sunflower seeds and kernels from Ukraine. Calibre grading on the 64ths screen, why confectionery and oil-type seed are different crops, moisture…