Georgian blanched hazelnuts are skinless, ivory-colored kernels produced through a gentle blanching process. With a smooth texture and clean taste, they are the preferred choice for high-end confectionery, pralines, spreads, and dairy alternatives. Blanching improves both shelf life and visual quality, while preserving the nut’s nutritional profile
About Blanched 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 hazelnut flavor, free from foreign aromas. |
| Structure | Normal. |
| Color | Typical light yellow. |
Chemical and Physical
| Moisture | 5% max. |
| Fat Content | 55% – 68% |
| Free Fatty Acids | 0.7% max. |
| Peroxide | 0.7 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 | 0.05% max. |
| Partly Skinned | 1% 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 | 10 cfu/g max. |
| Enterobacteriaceae | 200 cfu/g max. |
| Total Coliform | 100 cfu/g max. |
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