Drying hazelnuts

Hazelnut is a cultivated variety of  hazel, popular in everyday life and food industry.

Hazelnuts contain many useful and nutritious substances and trace elements, such as iron, vitamins B and E.

The nut is eaten whole, added to desserts and hot dishes, used in medicine.

However, before eating, the nut must be properly prepared. For this, infrared drying is used.

When drying hazelnuts, it is very important to properly remove excess moisture from it: if the nut is dried out, then an unpleasant bitterness will appear in its taste, and if it is not dried enough, it will be musty and moldy.

Infrared drying technology simply solves this problem:  correctly indicated temperature and uniform distribution of heat from infrared emitters over the entire surface of the product.

Infra-red rays also completely sterilize the product, thereby extending its shelf life and protecting it from putrefactive microorganisms.

Hazelnuts are dried both in the shell and without it.

In the shell, nuts are stored longer, they are protected from trace organisms and the oxidation of nutrients.

This method saves time that would be spent cleaning the nut before drying.

As a result, by infrared drying technology, we get a perfect hazelnut that has not changed its shape, fragrant, without bitterness, with preserved useful trace elements and a long shelf life.

Hazelnuts are ready for packaging for snacks, nut mixtures, baby and diet foods, various confectionery products