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Product Preparation |
The inner hazelnut with its shell surrounding the outside |
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origin |
Levent (Ordu), Giresun, Akçakoca |
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Calibration |
17mm+, 18mm+, 19mm+ |
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Place of use |
It is consumed in its inner form by cracking its shell, or as a snack after the roasted or roasted shell is cracked and salted. |
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Packaging Options |
In 20-50-75 kg jute sacks |
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Product Preparation |
It is prepared by removing the shell of the shelled hazelnuts and the hard fruit shell. |
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origin |
Levent (Ordu), Giresun, Akçakoca |
|
Calibration |
In lengths between 9 mm - 16 mm with 9-11 mm, 11-13 mm, 13-15 mm, 14-16 mm or 1-2 mm intervals |
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Place of use |
It is one of the main inputs for cream, chocolate and confectionery type products. It is also consumed as nuts |
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Packaging Options |
25-50-80 kg jute sack 25 kg paper bag 5 - 10 - 12.5 - 20 -25 kg transparent, colored aluminum vacuum packages in cardboard box or on pallet without cardboard box 500 - 700 - 800 - 1000 kg big bag |
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Product Preparation |
It is prepared by heat-treating the natural hazelnut kernels to remove the membrane and bringing them to the desired moisture level of 4-5% with 5% membrane. |
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Origin |
Giresun |
|
Calibration |
In lengths of 9 - 11 mm, 11 - 13 mm, 13 - 15 mm or 9 - 15 mm with intervals of 1 - 2 mm |
|
Place of use |
It is one of the main inputs for cream, chocolate and confectionery type products. It is also consumed as nuts. |
|
Packaging Options |
5-50-80 kg jute sack 25 kg paper bag 5 - 10 - 12.5 - 20 -25 kg transparent, colored aluminum vacuum packages in cardboard box or on pallet without cardboard box 500 - 700 - 800 - 1000 kg big bag |
|
Product Preparation |
It is prepared by heat-treating the natural hazelnut kernels, removing the membrane and separating the partially membraned grains, and bringing them to the desired moisture level of 0.8-3% with 5-30% membrane. |
|
origin |
Levent (Ordu), Giresun, Akçakoca |
|
Calibration |
In lengths between 9 mm - 15 mm with 9-11 mm, 11-13 mm, 13-15 mm, 14-16 mm or 1-2 mm intervals |
|
Place of use |
Cream, chocolate and confectionery are one of the main ingredients of bakery products. It is also consumed as nuts |
|
Packaging Options |
25-50-80 kg jute sack 25 kg paper bag 5 - 10 - 12.5 - 20 -25 kg transparent, colored aluminum vacuum packages in cardboard box or on pallet without cardboard box 500 - 700 - 800 - 1000 kg big bag |
|
Product Preparation |
It is obtained by chopping/cutting natural, blanched or roasted hazelnuts into smaller pieces in accordance with the technique. Natural Chopped Hazelnuts with a moisture level of 4-6%, Roasted Chopped Hazelnuts with a membrane ratio of 5-30% and a moisture level of 0.8-3%, Bleached Chopped Hazelnuts with a membrane ratio of 5-10% and a moisture content of 4-5%. It can be produced at the desired level.
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|
Origin |
Levant (Ordu), Giresun, Akçakoca |
|
Calibration |
In desired length ranges between 0 - 12 mm or such as 0 - 4 mm, 1 - 3 mm, 2 - 4 mm, 3 - 5 mm, 4 - 6 mm, 4 - 8 mm, 5 - 11 mm, 7 - 11 mm. Prepared in various sizes |
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Place of use |
It is one of the main ingredients of cream, chocolate, confectionery and bakery products. In pastry, breakfast dishes, ice cream and biscuits |
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Packaging Options |
25-50-80 kg jute sack 25 kg paper bag 5 - 10 - 12.5 - 20 -25 kg transparent, colored aluminum vacuum packages in cardboard box or on pallet without cardboard box 500 - 700 - 800 - 1000 kg big bag |
|
Product Preparation |
It is obtained by slicing natural or blanched hazelnuts lengthwise in accordance with the technique. Natural Sliced Hazelnuts are produced in 4-6% humidity and with membranes, while Blanched Sliced Hazelnuts are produced in 4-5% humidity and without membranes. |
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Origin |
Levent (Ordu), Giresun, Akçakoca |
|
Calibration |
0.7mm - 1.3mm |
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Place of use |
Cream, chocolate and confectionery are one of the main ingredients of bakery products. It is used in pastry, breakfast dishes, ice cream and biscuits. |
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Packaging Options |
In cardboard boxes with 10 - 12.5 - 20 kg nylon bags |
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Product Preparation |
It is prepared by grinding natural, blanched or roasted hazelnuts in accordance with the technique. |
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Origin |
Levant (Ordu), Giresun, Akçakoca |
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Calibration |
0 - 1.5mm, 0 - 2mm, 0 - 3mm |
|
Place of use |
It is one of the main ingredients of cream, chocolate, confectionery and bakery products. It is used in pastry, breakfast dishes, ice cream and biscuits. |
|
Packaging Options |
25-50-80 kg jute sack 25 kg paper bag 5 - 10 - 12.5 - 20 -25 kg transparent, colored aluminum vacuum packages in cardboard box or on pallet without cardboard box 500 - 700 - 800 - 1000 kg big bag |
