Chocolate inclusions
Calibrated kernels for bars and pralines. Roast level aligned to cocoa profile; protective packing helps preserve aroma through storage.
Explore chocolate applications →Product format • Roasted kernels
Roasted Hazelnut Kernels
Roasted kernels built for manufacturing: repeatable aroma, controlled color development and dependable crunch. We align roast profile, calibration, moisture/skin targets and packaging to your process and market requirements.
What this format is built for
Roasted kernels are chosen when your finished product depends on flavor release, nutty aroma and stable texture. This format is commonly used in confectionery, ice cream, bakery and snack lines where sensory performance must stay stable batch-to-batch.
- Aroma control: roast curves tuned to your “nutty” target without over-browning.
- Color control: aligned to inclusion visibility (light) or deeper cocoa/chocolate pairing (medium/dark).
- Crunch retention: moisture management + protective packaging to reduce softening and oxidation.
- Process fit: calibrated sizes for dosing, depositing, enrobing and topping systems.
Send your internal spec (or a sample of your current benchmark). We map it to a repeatable product definition and lock it for ongoing supply.
Technical specification framework
Below are the most common technical parameters procurement and QA teams specify for roasted kernels. We can align to your target ranges and issue a product specification sheet for sign-off.
| Parameter | Specification options | Why it matters on production lines |
|---|---|---|
| Origin & varieties | Turkey origin; common regional lots include Levant / Akçakoca / Giresun (availability varies by season and program). | Regional lots can influence aroma intensity, kernel shape and sizing distribution. |
| Kernel calibration (size) | Standard size bands (e.g., 9–11 mm, 11–13 mm, 13–15 mm) and interval-based grading where required. | Stable dosing rates, consistent visual appearance, predictable roast penetration. |
| Roast profile | Light / medium / dark; profile matched to your sensory target and downstream process (enrobing, baking, mixing). | Affects aroma, bitterness, color development and oil expression on the surface. |
| Moisture (post-roast) | Targets commonly specified around low single-digits (often ~0.8–3% in market references); aligned to your shelf-life and crunch requirements. | Impacts crunch retention, microbial stability and how kernels behave in chocolate/cream systems. |
| Skin / pellicle residual | Defined tolerance bands depending on “with-skin” or “clean appearance” requirements; tighter control for premium visible inclusions. | Controls visual defects, bitterness notes and perceived quality in finished goods. |
| Defect & foreign matter control | Sorting aligned to your QA thresholds (broken kernels, shriveled, dark, foreign matter, shell fragments). | Reduces line stoppages, protects grinders, improves consumer safety and complaint rates. |
| Oxidation protection | Packaging + handling designed to reduce oxygen exposure; vacuum or MAP available where aroma preservation is critical. | Reduces rancidity risk and protects roasted aroma through distribution. |
| Allergen statement | Tree nut allergen; cross-contact statements aligned to plant and customer requirements. | Label compliance and risk management for downstream brands. |
What we can issue with your spec sheet
Signed product specification • COA per lot (as agreed) • Traceability/lot coding • Packing list/invoice support • Destination-market document set (as required).
Roasting + quality controls that protect flavor
Roasted hazelnuts are high-value but sensitive: roasting drives flavor formation while also increasing oxidation sensitivity. We plan the product definition around your target shelf-life and distribution conditions.
Roast curve alignment
Moisture control
Skin/appearance tolerance
Protective packing
Lot traceability
- Sensory checks: aroma intensity, roast notes, off-notes, crunch.
- Physical checks: calibration distribution, breakage control, dust management as needed.
- Stability planning: oxidation risk managed through packaging choice and storage guidance.
- Sampling workflow: pre-shipment samples and retention policy aligned to your QA process.
For chocolate and dairy systems, oxidation control and temperature exposure during transit are often the key shelf-life drivers.
Packaging options for industrial programs
Packaging is selected based on how sensitive your application is to oxygen uptake, humidity exposure and handling damage. We can align packing format, liner specification and pallet pattern to your warehouse handling.
| Packaging format | Typical configurations | Best for |
|---|---|---|
| Industrial sacks | 25–50 kg sacks; kraft options where used; palletized for export routes. | High-throughput ingredient users where re-packing is not required. |
| Cartons with liners | Carton + food-grade liner; options for barrier liners where needed. | Cleaner handling, reduced damage, improved warehouse stacking stability. |
| Vacuum / high-barrier packs | Commonly 5/10/20/25 kg vacuum packs (cartoned or non-cartoned) when oxidation control is a priority. | Aroma retention, longer shelf-life, sensitive downstream processes. |
| MAP (Modified Atmosphere) | Where agreed, inert-gas headspace / barrier systems can be used (program-dependent). | Long routes, warm climates, high-sensitivity premium inclusions. |
| Retail / portion packs | Available for private label programs; barcode-ready cases and label compliance for export markets. | Brand programs and distributor-ready SKUs. |
Logistics note
Roasted kernels are more sensitive than natural kernels. If your route involves heat exposure, discuss protective packing and temperature guidance during transit.
Applications & process guidance
Common use-cases where roast profile and packaging choices materially affect finished product performance.
Ice cream & gelato
Roasted crunch for variegates and toppings. Moisture management reduces softening; particle integrity supports dosing systems.
Explore frozen dessert applications →Bakery & pastry
Roasted kernels used as inclusions or toppings. Size consistency supports depositor and topping lines; roast color can be set to match bake color.
Explore bakery applications →Snack & mixes
Flavor-forward kernels for mixed nuts and snack blends. Roast profile tuned for direct consumption and visual uniformity.
Explore snack applications →Fillings & pastes
Roasted kernels used as the base for grinding. Consistent roast supports stable paste flavor and color.
See paste/puree format →Decor & coating lines
Whole kernels used for decoration; coated or caramelized lines can require tight defect control and stable kernel strength.
Explore coating applications →Storage, handling & shelf-life planning
Shelf-life depends on roast intensity, oxygen exposure, temperature history and packaging barrier level. We provide handling guidance aligned to your product sensitivity and route.
- Storage: cool, dry, odor-free conditions; avoid proximity to strong-smelling materials.
- FIFO discipline: roasted goods benefit from tight stock rotation to preserve peak aroma.
- After opening: re-seal in high-barrier conditions where possible; minimize air residence time.
- Production staging: keep open bins covered; reduce humidity exposure to retain crunch.
Tip for chocolate plants
If roasted kernels are staged near warm enrobing zones, consider shorter staging time or higher barrier packing to reduce aroma loss.
Fast RFQ checklist
To quote quickly and accurately, include the items below. If you already have a spec sheet, send it as-is.
| Item | Example |
|---|---|
| Roast level target | Light / medium / dark, or “match sample” |
| Calibration | 11–13 mm (or target size band) |
| Moisture & skin tolerances | Target moisture range; max skin % depending on application |
| Packaging | 25 kg carton + liner, or 10 kg vacuum packs |
| Quantity | 5 MT trial / 1×20’ FCL / annual program volume |
| Destination & incoterm | FOB / CIF / DDP + port/country |
| Documents/certificates | COA, traceability, market-specific documents (as required) |
FAQ
Can you match a specific roast profile?
Yes. We align roasting parameters to your aroma, color and crunch target. If you provide a benchmark sample or target description, we map to a repeatable profile and lock it for ongoing shipments.
Do you offer protective packaging for shelf-life?
Yes. Vacuum or MAP can be considered depending on shelf-life requirements, route conditions and how sensitive your application is to oxidation and aroma loss.
What should an RFQ include?
Roast level, kernel size/caliber, moisture and skin tolerance, packaging format, quantity, destination and incoterm. If you have an internal spec sheet, send it and we’ll map it directly.
Request a specification & quote
Tell us your roast target, calibration, packaging and destination. We’ll respond with a spec-aligned offer and program options.