A practical, procurement-ready guide for gelato producers and gelaterias — covering recommended diced cuts, roast and flavor options, crunch retention in cold displays, dust control for clean serving, oxidation protection and packaging formats for artisan service or industrial topping lines.
Roasted diced hazelnuts are used as a premium finishing topping for gelato, soft-serve and frozen desserts. They add aroma, texture contrast and an immediate “fresh-roasted” cue at the point of serving. In this application, the main procurement drivers are cut consistency, low fines / low dust, and shelf stability (protecting aroma from oxidation and preventing moisture pickup).
We support producers by matching the hazelnut format to your service style: larger diced pieces for hand sprinkling and visual impact, tighter size bands for topping dispensers, and optional companion formats (paste or flour) for base flavors and variegates. If you share your display time, portioning method and desired crunch, we can propose a practical spec and pack format.
Gelato is served cold, but the topping is exposed to ambient humidity, repeated lid openings and handling. That environment makes packaging and fines control especially important.
Typical starting points for pilots and scale-up. We adapt cut size, roast level, screening and packaging to your service and shelf-life target.
Many gelato brands use paste for the “core flavor” and diced pieces for the “signature texture” on top.
The variables that most often impact crunch, appearance and repeatability in gelato service.
Topping applications benefit from packaging that preserves aroma and keeps pieces free-flowing and crisp.
For roasted diced pieces, oxygen barrier and sealing quality are key to avoiding stale or rancid notes over time.
See bulk supply details →“Diced” can cover a wide range of particle sizes. The right choice depends on how you apply the topping, whether you use a dispenser, and the visual effect you want on the gelato surface.
Best for even coverage and a delicate crunch; popular for cones and soft-serve swirls.
Balanced look and crunch; a common “signature topping” size for artisan gelato.
Maximum visual impact; best for premium cups and plated desserts.
If you already have a target cut (or a benchmark sample), we can align a size band and screening approach that keeps your topping consistent across shipments.
The biggest performance challenge for diced toppings is moisture exposure during service. Even though gelato is cold, the topping sits in open trays, experiences repeated lid openings, and can pick up moisture from the environment and from contact with the gelato surface. A good specification focuses on the practical levers that protect crunch.
Fines absorb moisture quickly and can create a powdery look.
Roasted nuts are sensitive to oxygen exposure over time.
Packaging helps, but service habits matter too.
Below is a practical checklist used by procurement and QA teams for roasted diced toppings in gelato applications. We align each item to your destination market, service format and shelf-life target.
| Parameter | How we align it |
|---|---|
| Cut size (fine/medium/coarse) | Defined size band aligned to your topping method and visual target |
| Fines / dust level | Screening approach and limits to improve crunch and clean serving |
| Roast profile | Aligned to flavor target with practical color/aroma checks |
| Moisture | Controlled to support crispness and free-flowing performance |
| Defect sorting | Screened and optically sorted where required |
| Micro profile | Aligned to customer specifications and destination requirements |
| Aflatoxin | Managed through risk-based sourcing and partner controls |
| Packaging barrier | Barrier liners/films; optional MAP/N₂ where shelf-life requires it |
| Traceability | Lot IDs, COA flow and export documentation with each shipment |
Final values depend on cut size, roast intensity, packaging format and customer requirements. We share lot documentation with each shipment.
Most gelato programs start with roasted diced hazelnut pieces in a defined cut size (fine, medium, or coarse). From there, buyers fine-tune roast intensity, fines limits and packaging protection to match display time and crunch expectations.
Crunch retention depends on low fines (less dust that absorbs moisture), controlled moisture in the product, and packaging that limits moisture pickup and oxidation. We can also align cut size and roast profile so pieces hold up better during service.
Yes. We supply controlled cuts (sliced, diced or chopped) with defined size bands and optional screening to reduce fines, aligned to your topping dispenser or finishing process.
Yes. We structure annual and multi-shipment programs with consistent specifications, batch documentation and forecast-based planning.
Send your target cut size (fine/medium/coarse), roast preference, expected display/service time, monthly volume and destination. We will propose a suitable diced specification (including fines limits), packaging protection and a shipment plan.