Georgian roasted hazelnut kernels are heat-treated to bring out a rich aroma, golden color, and crunchy texture. Offered in various roast levels, they are a time-saving solution for industrial food production. Roasting is carried out in controlled environments to ensure uniformity and preserve the nut’s natural oils and flavor profile.
About Roasted Hazelnut Kernels
Specifications and Characteristics
General Description
| Calibration | From 9 to 15 mm. |
| Packing | 40 kg Polypropylene bags, 50 or 80 kg jute bags, 1000 kg big bags, 12.5 or 25 kg carton boxes (with vacuum bags, non-vacuumed polyethylene bags or directly in carton boxes). |
| Marking | Product description, size, harvest date, manufacturer, origin, weight, batch number, and expiration date. |
| Shelf Life | 9 months when stored at 10–15°C. |
Organoleptic
| Appearance | Homogeneous, whole and typical. |
| Taste/Aroma | Typical fresh roasted hazelnut flavor, free from foreign aromas. |
| Structure | Crispy. |
| Color | Typical light yellow to light brown, depending on the requested roasting degree. |
Chemical and Physical
| Moisture | 3% max. |
| Fat Content | 55% – 68% |
| Free Fatty Acids | 1% max. |
| Peroxide | 1 mEq/kg max. |
| Aflatoxin B1 | In conformity with importing country regulations. |
| Aflatoxin B1 + B2 + G1 + G2 | In conformity with importing country regulations. |
| Other Materials | 0.005% max. |
| Skin Parts, Dust | 0.5% max. |
| Partly Skinned | 10% max. |
| Under / Over Calibre | ±10% max. |
Microbiological
| Total Plate Count | 2000 g max. |
| Salmonella | Absent / 25 g. |
| E. coli | Absent / g. |
| Mould & Yeast | 100 cfu/g max. |
| Staph. aureus | Absent / g. |
| Enterobacteriaceae | 10 cfu/g max. |
| Total Coliform | 10 cfu/g max. |
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