Blanched Hazelnuts

When the pellicle has to go

Blanching removes the brown skin. That is the whole point, and it matters in exactly the places where the skin would be visible, bitter or texturally wrong: white and pale confectionery, light-coloured creams and fillings, fine pastes, and premium whole-nut inclusions where appearance is the product.

Advantages worth pricing in

• Clean, uniform appearance. No skin flecks in a pale matrix, no dark specks in a finished cream.
• Milder, sweeter profile. The pellicle carries most of the bitterness; removing it changes the flavour balance in fine confectionery.
• Ready for premium whole-nut use. The visual consistency that enrobing and retail packs depend on.
• Tombul blanches well. Pellicle adhesion is a varietal property, and it is one of the reasons the variety carries a premium — see why Giresun.

Two things to write into the contract

First, blanching applies heat and shrinks the kernel slightly, so state whether the calibre band is measured before or after blanching — the single most common source of a size dispute on blanched product. The calibre and grading guide covers how to phrase it. Second, an exposed kernel oxidises faster than one with its skin on: match the pack format to how long the lot will be held, and treat vacuum as the default for storage rather than immediate production. The packaging guide works through the formats.

If the pellicle is acceptable in your finished product, roasted or raw kernels will usually be the better buy — the forms guide has the decision path.