Hazelnut Pieces

Specified by particle size, not calibre

Diced and granulated hazelnut is the right input wherever whole-kernel uniformity would be wasted: bakery inclusions, toppings, cereal, ice cream, chocolate bars and fillings with visible texture. Because the product is cut, the specification that matters is particle size and its distribution — kernel calibre stops being the relevant number.

Advantages worth pricing in

• No dicing step on your line. Buying whole kernels and cutting them in-house is usually the more expensive route unless the equipment is already installed and running.
• Even distribution in the finished product. A controlled particle size gives consistent bite and consistent count per portion.
• Lower cost per kilo of nut character. You are not paying a premium for whole-kernel appearance that the consumer never sees — the calibre and grading guide explains where that premium actually goes.
• Same origin as the whole-kernel range. One crop, one season, traceable to the block — why Giresun.

Buyer notes

Cut product has far more exposed surface than a whole kernel, so it oxidises faster and the pack format carries more of the burden: vacuum is the sensible default for anything that will be held rather than used straight away. The packaging and container loading guide covers the formats and what to fix in the contract, and the harvest calendar covers when to order against a crop year.

For finer milled forms, see hazelnut flour and hazelnut paste; the forms guide has the full decision path.