Diced / granulated
Produced by cutting/crushing kernels into smaller pieces for inclusions and mixes. Common bands: 0–4, 1–3, 2–4, 3–5, 4–8, 5–11 mm, and custom ranges up to 0–12 mm.
Product format • Controlled cuts
Diced / Sliced / Chopped Hazelnuts
Controlled-cut Turkish hazelnuts built for repeatable dosing, inclusions and coatings — with defined size bands, fines control options and export-ready packaging aligned to your QA plan.
What this format is built for
Controlled cuts are used when your process needs repeatable flow and uniform distribution: inclusion dosing in bars and biscuits, coating/enrobing lines, cereal blending, ice-cream inclusions and dairy toppers. We align the cut type, size band and fines limit to your equipment and your finished product requirements.
- Dosing stability: predictable bulk density and flow through hoppers and vibratory feeders.
- Visual consistency: uniform nut recognition and even appearance across pieces.
- Process performance: reduced dusting and consistent mixing behavior.
If you already run sieve specs internally (e.g., “2–4 mm with max 10% under/over”), send them and we’ll map to a stable product definition.
Product variants (processing options)
Choose the variant that fits your flavor, color and shelf-life goals.
| Variant | What it means | When to use |
|---|---|---|
| Natural (with skin) | Kernel pieces with brown skin; natural nut contrast. | Bakery, cereal, cookies, inclusions where brown skin is acceptable / desired. |
| Blanched (skin removed) | Lighter color pieces; cleaner visual and smoother mouthfeel. | Light-colored fillings, premium bakery, white chocolate inclusions, clean color targets. |
| Roasted | Roast-driven aroma and crunch; moisture targets optimized for stability. | Flavor-forward inclusions, toppings, coated nuts, chocolate and snack mixes. |
Standards alignment
Processed hazelnut products are commonly supplied to Turkish standards (e.g., TS 1917) or customer specifications, with lot-based documentation support. (Standards and certificates can be aligned to destination-market requirements on request.)
Cut types & size bands
We can supply standard industrial size bands and build tolerance windows around your application. Below are common reference bands used in industrial catalogs and specification sheets.
Chopped
Irregular chopped pieces used as inclusions and toppings, supplied roasted or blanched. Moisture targets differ by variant, supporting shelf-life and texture goals.
Sliced
Thin lengthwise slices designed for bakery and cereal decoration. Common thickness bands: 0.7–1.0, 0.8–1.2, 1.0–1.2, 1.0–1.5 mm.
Tolerance & sieve banding (practical approach)
For diced/chopped formats, we define: (1) nominal band (e.g., 2–4 mm), (2) allowable under/over fraction, and (3) fines limit (dust). This reduces dosing drift and improves repeatability across production lots.
Typical technical specification (example baseline)
Your final COA values are issued per lot. Below is a practical baseline used in industrial diced specifications.
| Parameter | Typical baseline / options |
|---|---|
| Ingredient | 100% hazelnut |
| Calibration | Commonly supplied across 1–12 mm bands; size differences (e.g., 2/3/4 mm steps) set by product definition |
| Moisture | Roasted diced: max 3%; Blanched diced: 3–5% (targets can be aligned by variant and shelf-life needs) |
| Fat content | Typical range 55–68% (variety-dependent) |
| FFA | Max 1% |
| Peroxide value | Max 1.0 meq/kg |
| Aflatoxin B1 | Max 5 ppb |
| Total aflatoxin | Max 10 ppb |
| Foreign matter | Max 0.05% |
| Under/Over calibre | ±10% max (example window; align to your dosing tolerance) |
| Dust / fines | Defined by application (lower fines for coating and hopper-fed dosing) |
| Sensory | Uniform appearance; typical hazelnut taste/odour; crisp texture; roast color aligned to requested degree |
Microbiological baseline (example)
Typical limits used in diced hazelnut specs include: Total Plate Count 2000/g max; Salmonella absent/25g; E. coli <10 cfu/g; Yeast & mould 100 cfu/g max; Enterobacteriaceae 100 cfu/g max; Coliform 10 cfu/g max.
Allergen statement
Contains: hazelnut. Cross-contact controls and factory allergen matrix can be provided on request (aligned to your label and destination-market rules).
Line-fit guidance (how to choose the right cut)
To reduce downtime and product variation, match the cut format to your processing step:
- Volumetric/cup dosing: prefer defined bands (2–4 or 3–5 mm) + controlled fines for stable fill.
- Coating/enrobing: use lower-fines diced or slices; avoid excessive powder that can thicken chocolate/oil carriers.
- Mixing into dough/batter: choose size by bite target; larger pieces increase crunch but may shear in high-speed mixers.
- Cereal blending: slices provide high surface visibility; diced improves even distribution across packs.
- Ice-cream/dairy toppers: defined pieces reduce settling and improve portion consistency.
If you share your equipment type (auger vs cup filler, belt spreader, tumble coater) we’ll recommend a size band and fines window.
Applications
Common industrial usage patterns and process notes from our applications library:
Packaging options
Select packaging based on oxidation sensitivity, handling, and freight mode (sea/road). We align packaging to your warehouse and QA workflow.
| Packaging format | Typical sizes | Best for |
|---|---|---|
| Polylined cartons | 10 / 12.5 / 20 kg | Clean handling, controlled humidity exposure, fast receiving and sampling. |
| Vacuum bags (with/without carton) | 0.5 / 1 / 2 / 5 / 10 / 12.5 / 15 / 20 / 25 kg | Roasted pieces and sensitive cuts where oxygen control protects aroma and shelf-life. |
| Paper or jute/PP sacks (with poly liner where needed) | 25 / 50 / 80 kg | Bulk industrial handling where vacuum is not required. |
| Big bags | 500 / 700 / 800 / 1000 kg | High-volume programs with controlled storage and automated decanting. |
Storage & shelf-life guidance
A common baseline for diced formats is 12 months shelf life when stored around 10–15°C with controlled relative humidity (example: RH max 65%). For roasted cuts, oxygen barrier + cool storage preserves aroma and reduces oxidation risk.
Quality, safety and consistency
We coordinate with large-scale processors using modern selection technologies and food safety systems to deliver stable, shipment-to-shipment performance. Lot traceability and COA workflows can be aligned to your procurement process.
- Lot-based traceability: packing date, lot ID, origin, and product definition consistent across shipments.
- QA discipline: moisture, peroxide/FFA, aflatoxin limits, and micro baselines aligned to your risk plan.
- Process control: screening and grading to control under/over and fines for reliable line performance.
If you require specific documentation (e.g., analysis frequency, retain samples, third-party lab), include it in your RFQ.
FAQ
Can you provide specific particle sizes and tolerance bands?
Yes. We can supply standard size bands (e.g., 1–3 mm, 2–4 mm, 3–5 mm, 0–12 mm) and agree under/over and fines limits based on your dosing and mixing equipment.
How do you manage fines (dust) for clean processing?
We can set a fines limit and apply screening/dedusting. Lower fines improves hopper flow, reduces dusting, and helps coating/enrobing stability.
Which cut should I choose for chocolate coatings?
For coatings/enrobing, we usually recommend a defined diced band with controlled fines. This helps maintain a stable coating viscosity and improves surface appearance.
Request a specification & quote
Tell us your cut type (diced/sliced/chopped), target size band, fines limit (if any), processing (natural/blanched/roasted), packaging, quantity and destination. We’ll respond with a spec-aligned offer and shipment plan.