Available Forms
Oregon Hazelnuts are available in a wide variety of forms our processors can customize to individual specifications.
Form |
Description |
Function |
Trends & Usage |
|---|---|---|---|
Inshell |
Clean, dry, in the shell | Longer shelf life | Snacking whole or partially cracked |
Natural Kernels |
Whole kernel – brown skin intact | Nut recognition, coat with candy / chocolate | Snack, confectionery, bakery |
Roasted Kernels |
Roasted – skins more loose | Flavor intensified | Snack, confectionery, bakery, garnish |
Diced |
Size from small to large (approx.1/16″ – 3/8″) | Even distribution, uniform intensified flavor, crunchy texture and appearance | Bakery, artisan breads, confectionery, entrees, salads, soups, encrusting,cereals, bars, toppings, dairy products |
Whole & Broken Pieces |
Whole kernels, halves and pieces | ||
Sliced |
Whole kernels sliced lengthwise | Decorating cakes, cookies, pastries, candies | |
Meal |
Finely ground, free flowing | Flour replacer, binding and flavoring agent | Bakery, fillings & sauces, low carb foods, health foods, confectionery, ice cream |
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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 |
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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 |