Archive
nut-processing
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Why do hulled seeds go rancid faster than whole ones?
The seed coat is a physical oxygen barrier and carries natural antioxidants. Removing it exposes the oil and shortens practical shelf life.
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What does a walnut colour grade mean?
A position on a trade colour scale, judged against a physical reference. It is the dominant price driver and it drifts with…
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Nut Kernel Grading and Oxidation Control: Colour, Size, Fragments and Shelf Life
Kernel grading and kernel stability are two separate disciplines that a single purchase order has to get right at the same time.…
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What are the EU aflatoxin limits for nuts?
Maximum levels for aflatoxin B1 and total aflatoxins are set by Commission Regulation (EU) 2023/915, with separate lines for nuts sold to…
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Walnut vs Almond Kernels: How the Two Specifications Actually Differ
Specify walnut on colour and oxidative stability, almond on size, count and integrity. How the two kernel specifications differ and why it…
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Aflatoxin Management in Tree Nuts: Sorting, Sampling and What the Certificate Proves
Aflatoxin contamination in tree nuts is concentrated in a handful of kernels per tonne, which makes the sample plan more important than…
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Nut Blanching
Nut blanching is a thermal process that loosens and removes the thin skin, or pellicle, from kernels such as almonds and hazelnuts,…
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Nut Roasting
Nut roasting applies controlled dry heat or oil to kernels to develop flavour, colour and texture while reducing moisture, and it accelerates…
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Nut Slicing
Nut slicing is the mechanical cutting of blanched kernels into slices, slivers, halves or dice of defined dimensions for use in bakery,…
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Nut Paste
Nut paste is a semi-fluid mass produced by grinding roasted or raw kernels to a fine particle size, used as a base…