Hazelnut Flour

Nut character, in a dry form

Flour — or meal — carries hazelnut flavour and fat into doughs, batters and fillings without adding moisture or fat separation problems. It is also the practical way to bring hazelnut into a gluten-conscious recipe, where it does structural work as well as flavour work.

Advantages worth pricing in

• Particle size to your specification. Fineness changes how the flour behaves in a batter; it is specified, not assumed.
• Naturally gluten-free ingredient. A straightforward way to add nut character to gluten-free and reduced-flour formulations.
• Calibre-independent economics. As with paste, a large or tight calibre band adds nothing once the kernel is milled — see the calibre and grading guide.
• Same crop, same origin as the rest of the range. Switching between flour, paste and kernels does not mean switching origin — why Giresun.

Buyer notes

Milled product has a large exposed surface, so practical shelf life is shorter than whole kernels and the pack format does more of the work; vacuum is the sensible default for anything held rather than used immediately. The packaging and container loading guide covers formats, marking and what to fix in the contract, and the aflatoxin guide covers how limits apply to processed products containing hazelnut.

If you need a wet milled form, see hazelnut paste; for inclusions with visible texture, see hazelnut pieces. The forms guide compares all three.