Hazelnuts

1. Dehusking: Remove fuzzy outer husk via rotating drums; separate husks with air blowers.
2. Drying: Dry at 35-40℃ for 5-7 days (moisture content ≤7%).
3. Shelling: Use roller shellers (adjust pressure) to crack shells; separate kernels by density sorting.
4. Peeling: Blanch in hot water (70-80℃) for 2-3 mins; peel thin brown skin with rubber rollers.
5. Sorting: Optical sorting to remove broken, discolored or insect-damaged kernels.
6. QC Check: Test for aflatoxin and microbial contamination.
7. Flavors: Roasted Unsalted, Salted, Chocolate-Coated, Hazelnut Praline, Vanilla Bean, Espresso-Infused.
8. Packaging: Vacuum seal in moisture-proof bags; store in cool, dry environment.

Our key products include blanched, roasted and raw hazelnut kernels, sourced from top-tier orchards. Each kernel undergoes strict sorting to eliminate defects, ensuring plump texture and rich natural flavor. Advanced processing preserves nutrients and freshness. We use food-grade, moisture-proof packaging with flexible options (1kg, 5kg, 20kg) for retail and bulk orders, complying with international shipping and food safety standards. We’re committed to delivering high-quality hazelnut kernels worldwide.