Archive
nut-processing
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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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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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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
Walnut and almond kernels look interchangeable on a purchase order and behave very differently in storage, in an application and in a…
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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 Butter
Nut butter is a spreadable product ground from roasted nuts, sometimes with added salt, sugar or stabilisers. Oil separation, texture, roast flavour…
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Nut Flour
Nut flour is milled from raw, blanched or partially defatted kernels and is a gluten-free ingredient for bakery and confectionery. Particle size,…
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Nut Oil
Nut oil is pressed from kernels such as walnuts, hazelnuts and almonds, with cold pressing preferred for premium culinary oils. Flavour, peroxide…
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Aflatoxins in Nuts
Aflatoxins are toxic metabolites produced by moulds that can contaminate nuts in the field and in storage. The EU sets strict maximum…