Bulk Hazelnut Supplier Atlas Global Trading Inc.
Applications library • procurement-grade technical guidance

Industrial applications of hazelnuts and hazelnut products

Built for procurement, QA and operations teams. Use this library to map your use-case to the right hazelnut format (kernel, blanched, roasted, diced/sliced, meal/flour, paste/purée, oil), and to align on typical specification targets, packaging and controls.

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Industrial applications of hazelnuts and hazelnut products illustration

How to choose the right format

Step 1 — Define your function

Is the hazelnut used for recognition (whole kernels), inclusion (diced/sliced), structure (meal/flour), flavor & fat phase (paste/purée), or carrier oil (hazelnut oil)?

Your target function determines the critical controls: moisture for crispness, particle size for dosing, skin content for color, and fat quality for shelf stability.

Step 2 — Match your process step

Where does hazelnut enter your line: pre-bake, post-bake, enrobing, high-shear mixing, frozen dessert, or beverage?

Example: chocolate inclusions prioritize low moisture and stable fat quality; bakery inclusions prioritize calibration and reduced fines; fillings prioritize paste fineness and viscosity handling.

Step 3 — Lock the procurement spec

Align on: origin/variety, calibration (mm), processing (natural/blanched/roasted), moisture, defects, aflatoxin limits, microbiology, packaging format, storage conditions, and documentation.

If you purchase under a national standard or customer specification, state it explicitly in the RFQ.

Whole kernels: 9–16 mm calibers (common industrial ranges) Blanched moisture often targeted around 3–5% Roasted formats often targeted lower moisture for crispness

Technical specification quick reference

These are typical industrial targets seen in supplier specifications and procurement programs. Final limits vary by contract, customer QA, and the applicable standard. Always confirm via COA.

Blanched hazelnut kernels — typical targets (industrial)

Key quality targets

  • Moisture: typically 3–5%
  • Fat: commonly 55–68%
  • FFA: typically ≤1%
  • Peroxide: typically ≤1.0 meq/kg
  • Aflatoxin B1: commonly ≤5 ppb
  • Total aflatoxin: commonly ≤10 ppb

Defects & foreign matter (examples)

  • Foreign matter: typically ≤0.05%
  • Skin: controlled (example max 10%)
  • Rotten/mouldy/rancid: example max 1%
  • Broken: example max 2%
  • Under/over calibre: example max 10%

Micro & packaging (examples)

  • TP C: commonly ≤2000/g
  • Salmonella: absent/25g
  • Yeast & mould: commonly ≤100 cfu/g
  • Packing: vacuum bags (0.5–25 kg), cartons, paper/jute bags, big bags
  • Storage: cool, dry; example 10–15°C, RH max 65%

Notes: calibration commonly spans 9–15+ mm in 1–2 mm increments; packaging choices depend on automation (dosing vs hand feed).

Roasted & blanched diced — typical targets (inclusions)

Why diced specs matter

Inclusion performance depends on calibration, fines control, and moisture (crispness vs oil migration).

  • Calibration: common ranges 1–12 mm (with 2/3/4 mm steps)
  • Under/over calibre: controlled (example ±10%)

Chemical targets (examples)

  • Moisture (roasted diced): example ≤3%
  • Moisture (blanched diced): example 3–5%
  • FFA: typically ≤1%
  • Peroxide: typically ≤1.0 meq/kg
  • Aflatoxin B1: commonly ≤5 ppb
  • Total aflatoxin: commonly ≤10 ppb

Micro & other controls

  • Salmonella: absent/25g
  • E. coli: controlled (example <10 cfu/g)
  • Yeast & mould: example ≤100 cfu/g
  • GMO: typically GMO-free declarations
  • EU compliance notes: pesticides/heavy metals limits per law (as declared)

Notes: for coatings/enrobing, prioritize low fines; for bakery mixes, accept higher fines if your dosing tolerates it.

Hazelnut paste / purée — typical targets (fillings, spreads, gelato)

Particle size & roast profile

  • Roast: light / medium / dark profiles
  • Particle size: example bands 20–25 µ, 25–40 µ, 40–80 µ
  • Color: beige to dark brown depending on roast degree

Lower micron size improves mouthfeel; coarser grind can be useful in “crunch” style bases.

Chemical targets (examples)

  • Ingredients: 100% hazelnut
  • Moisture: example ≤2%
  • Fat: commonly 55–68%
  • Free fatty acids: example ≤1%
  • Peroxide: example ≤1.0 meq/kg
  • Aflatoxin B1: example ≤5 ppb
  • Total aflatoxin: example ≤10 ppb

Micro & packaging (examples)

  • TP C: example ≤2000/g
  • Salmonella: absent/25g
  • Yeast & mould: example ≤100 cfu/g
  • Packing: buckets (10–25 kg), drums (20–200 kg), IBC (1000 kg), tanker
  • Storage: cool/dry; example 10–15°C, RH max 65%

Notes: clarify if you need mono-origin, specific roast curve, or strict viscosity handling for pumps/high-shear systems.

Whole kernels, roasted kernels, sliced, flour/meal — selection notes

Whole kernels

  • Calibers: commonly 9–16 mm in 1–2 mm steps
  • Use: snack, bakery recognition, garnish
  • Packaging: jute/paper bags, vacuum bags, big bags

Roasted kernels

  • Moisture targets: often lower for crisp texture (common industrial target band under ~3%)
  • Skin ratio: can be selected to manage color in chocolate/bakery
  • Use: chocolate inclusions, toppings, mixed nuts

Sliced / flour / meal

  • Slices: thin cut used for lamination & decoration
  • Flour/meal: structure + flavor in bakery, fillings, coatings
  • Key controls: particle distribution, moisture, oxidation stability

Notes: if your process is sensitive to oil migration, align on roast degree + fat quality and packaging oxygen barrier.

Procurement controls & QA checkpoints

Industrial hazelnut sourcing typically formalizes product control under an agreed standard or customer specification. In practice, suppliers may reference national standards for in-shell, natural and processed hazelnuts, or build a customer-specific spec pack for your application.

Specify: natural vs blanched vs roasted Specify: calibration (mm) & defect limits Specify: aflatoxin limits + COA flow

Common procurement checklist

  • Product definition: form, processing, skin ratio, calibration, particle distribution (if ground)
  • Chemical: moisture, fat, FFA, peroxide, rancidity indicators
  • Contaminants: aflatoxin limits, pesticides/heavy metals compliance declarations
  • Micro: Salmonella absence, plate count, yeast/mould as required by your category
  • Packaging: vacuum barrier vs sacks vs drums/IBC, cartonization, pallet pattern, liners
  • Traceability: lot coding, COA per lot, shipment documents alignment
  • Storage & shelf life: temperature/RH targets and handling constraints

Tip: for paste/purée, add “pumpability” notes (temperature window, viscosity handling) and specify micron band.

Quality approach Bulk programs

Applications library

Search by product format (kernel, blanched, roasted, diced/sliced, flour/meal, paste/purée, oil) or by industry category.

FAQ

How do I use the applications library?

Search by keyword or filter by category. Each application entry includes recommended formats, typical procurement targets, and packaging/handling notes.

Are these pages procurement-friendly?

Yes. They focus on formats, control points, and documentation flow — the things procurement and QA teams need to align before contracting.

Can you recommend the right format for our line?

Yes. Share your application, target outcome, and constraints (allergen handling, packaging, destination). We will propose formats and a spec checklist.

Need a format recommendation?

Tell us your application, quantity and destination. We will recommend suitable formats and a specification checklist.

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