Hazelnut

The hazelnut flour obtained by grinding freshly roasted hazelnuts is used in pastry, biscuits, cookies, ice cream and various healthy foods to give the nutritiousness and delicious aroma of hazelnut instead of flour.

Hazelnuts have a slightly sweet flavor. The process of blanching does not diminish their distinctive flavor. Instead, it increases their versatility. Blanching removes the skin from the hazelnut making it more conducive to roasting and to use in a variety of culinary manners.

After the hazelnuts are roasted and completely or partially separated from their outer skins, they are mixed with white sugar and Turkish coffee. It is then crushed into small particles or completely and homogenized.

A product that is mixed with white sugar and crushed into small particles or completely and homogenized after the hazelnuts are roasted and completely or partially separated from their outer shells.

A product that is crushed and homogenized in the form of small particles or completely after the hazelnut is roasted and completely or partially separated from its outer shells.

It is a product prepared by cutting the hazelnut kernels into pieces in accordance with its technique after roasting.

It is a product obtained by roasting the hazelnut kernels and removing the outer shell and containing maximum 1% moisture. The moisture content of the hazelnut, which decreases with the over-roasting, makes the aromatic feature of the hazelnut even more palpable.

The hazelnut core is separated from the hard shell

This hazelnut is separated from the fruit shell, but not from the hard shell of the hazelnut.