Direct
Processing
We follow every single step from production in the field to processing and transformation into the final product to be used by the confectioner as an ingredient in the preparation of desserts and in the recipes of our Piedmontese cuisine and many other regions.
1. HARVESTING
The harvesting of our hazelnuts is done with a self-propelled machine, which allows us to collect all the fruit without damaging it.
2. CLEANING
We separate all impurities from the hazelnuts and the good fruits from the empty ones. At this point the hazelnuts are dried to remove excess moisture and finally the product is stored in dry, well-ventilated rooms.
3. SORTING HAZELNUTS IN SHELL
The operation of sorting hazelnuts in shell is performed with special machines called grading machines that use oscillating screens with 14 to 20 mm holes.
4. SHELLING
Once the hazelnuts have been sized, the next step is shelling, process during which the hazelnut fruit is separated from its shell by means of a special machine.
5. GRADING OF SHELLED HAZELNUTS
The grading of shelled hazelnuts is also performed by machines using oscillating screens with 12 to 14 mm holes.
6. SELECTION
At this stage the hazelnuts are run on a sorting belt where expert hands check that each hazelnut has the necessary characteristics to pass to the roasting stage, eliminating those with imperfections if necessary.
7. ROASTING
This is done by subjecting the hazelnuts to a temperature of about 150ºC for about 30 minutes to remove residual moisture and enhance the fruit’s characteristic aromas. At this stage, the fruit is separated from the film that covers it.
8. SELECTION OF ROASTED HAZELNUTS
The hazelnuts are sorted again on a sorting belt to eliminate those that do not meet the desired quality standards.
At this point, the hazelnuts are ready for further processing and to be transformed into unique products to be enjoyed and savoured at any time of the day!
