Oregon Hazelnuts are available in a wide variety of forms or processors can customize to individual specifications. In addition to product in the shell, availability includes:

FormDescriptionFunctionTrends & Usage
Clean, dry, in the shell.Longer shelf life.Snacking whole or partially cracked.
Whole NaturalWhole kernel – brown skin intact.Nut recognition, coat with candy / chocolate.Snack, confectionery, bakery.
Whole RoastedRoasted – skins more loose.Flavor intensified.Snack, confectionery, bakery, garnish.
Diced, natural or roastedSize from small to large (approx.1/16″ – 3/8″)Even distribution, uniform intensified flavor, crunchy texture and appearanceBakery, artisan breads, confectionery, entrees, salads, soups, encrusting,cereals, bars, toppings, dairy products.
Whole & Broken (Pieces)Whole kernels, halves and pieces.
SlicedWhole kernels sliced lengthwise.Decorating cakes, cookies, pastries, candies.
MealFinely ground, free flowing.Flour replacer, binding and flavoring agent.Bakery, fillings & sauces, low carb foods, health foods, confectionery, ice cream.
Hazelnut Butter
Finely ground nuts. Consistency similar to natural peanut butter; unsweetened. (25 +or- 5 microns)Adds flavor, richness & protein, lowers melting point of chocolate for creamy texture, replaces carbohydrates.Bakery, dairy, yogurt, icings, fillings, toppings, variegates, truffles, tortes, background flavor.
Hazelnut Paste
Finely ground nuts. Sugar added; spreadable but grainy. Light, medium or dark roast.Adds body, sweetness, flavor & moisture. Lowers melting point of chocolate for creamy texture.Bakery icings and fillings, confectionery, dairy.