nut-processing

Nut grading is the classification of kernels into commercial grades based on size, colour, whole-to-piece ratio and defect levels, directly determining suitability…

Nut blanching is a thermal process that loosens and removes the thin skin, or pellicle, from kernels such as almonds and hazelnuts,…

Nut roasting applies controlled dry heat or oil to kernels to develop flavour, colour and texture while reducing moisture, and it accelerates…

Nut slicing is the mechanical cutting of blanched kernels into slices, slivers, halves or dice of defined dimensions for use in bakery,…

Nut paste is a semi-fluid mass produced by grinding roasted or raw kernels to a fine particle size, used as a base…