nut-processing

Nut roasting applies dry heat or oil to kernels to develop flavour, colour and crunch while reducing moisture. Roast degree, time and…

Nut slicing and dicing cuts blanched kernels into slices, slivers, halves or dice of defined dimensions for bakery and food manufacture. Uniform…

Nut paste is produced by grinding roasted or raw kernels into a smooth mass, with particle size reduced to a few tens…

Nut butter is a spreadable product ground from roasted nuts, sometimes with added salt, sugar or stabilisers. Oil separation, texture, roast flavour…

Nut flour is milled from raw, blanched or partially defatted kernels and is a gluten-free ingredient for bakery and confectionery. Particle size,…