Our production begins with the selection of the best batches of hazelnuts in shell, purchased directly from the farmers in the countryside of the Langhe and Roero area. Then we proceed with shelling, waxing, and roasting in order to transform the hazelnut into a semi-finished or finished product. It is no coincidence that our hazelnuts are highly appreciated as a raw material both by artisan producers in the sector, such as ice cream parlors and pastry shops, and by the confectionery and chocolate industries.
Shelling, calibration and sorting
The processing of hazelnuts begins with selecting only the best: we buy them directly from local farmers. We then proceed with the shelling to separate the fruit from its shell and carry out the calibration, dividing the fruit according to its size. Finally, we carry out the sorting on a special absorbent surface to eliminate residual foreign bodies such as shells and waste.
Roasting
The roasting of the hazelnuts is carried out at a temperature of about 170 ° C for about 30-35 minutes, the time sufficient to eliminate residual moisture and enhance the characteristic aromas of the fruit.
Transformation into grain and flour
Cutting the hazelnut into small pieces gives rise to the grain and flour: three types of products are obtained which differ according to the size of the cut.
Transformation into paste
The grinding and refining of the toasted hazelnuts allows us to obtain a perfectly smooth puree rich in flavor.
OUR LOCATION
OPENING HOURS
- Mon - Fri
- - -
- Sat - Sun
- Closed
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