Turkish
| Form | NATURAL HAZELNUT KERNELS |
| Recipe | Natural hazelnut kernels shells of which is cracked and membrane of which is preserved |
| Type | Giresun |
| Sizes | In sizes between 9 – 11 mm, 11 – 13 mm, 13 – 15 mm, 14 – 16 mm and 9 – 16 mm |
| Area of Usage | Used as appetizers and in pastry. |
| Function | Used as a garnish in baked foods and confectionery to give hazelnut aroma. |
| Packaging Forms | 50 – 80 kg jute sack
25 kg paper bag 500 – 1,000 kg big bags |
| Form | BLANCHED HAZELNUT KERNEL |
| Recipe | Natural hazelnut kernel is heat treated so that the membrane on the hazelnut is peeled and the product takes the form of branched hazelnut kernel with 5% membrane ratio and moisture level between 4 – 5%. |
| Type | Giresun |
| Sizes | In sizes between 9 – 11 mm, 11 – 13 mm, 13 – 15 mm, and 9 – 15 mm |
| Area of Usage | Used as appetizers in assorted nuts, pastry and chocolates. |
| Function | Used as a garnish in baked foods and confectionery to give hazelnut aroma. |
| Packaging
Forms |
50 kg nylon sack
25 kg paper bag 5 – 10 kg transparent, colored, aluminum vacuumed packages in cardboard box or on pallet without cardboard box |
| Form | ROASTED HAZELNUT KERNELS |
| Recipe | Natural hazelnut kernel is heat treated so that the membrane on the hazelnut is peeled and therefore the product takes the form of roasted hazelnut kernel with 5% membrane ratio and moisture level between 0.8 – 3%. |
| Type | Giresun |
| Sizes | In sizes between 9 – 11 mm, 11 – 13 mm and 13 – 15 mm |
| Area of Usage | Used as appetizers in assorted nuts, pastry and chocolates. |
| Function | Used as a garnish in baked foods and confectionery to give hazelnut aroma. It has a structure suitable for all kinds of chocolate coating with its crunchy and low fat content. |
| Packaging
Forms |
50 kg nylon sack
25 kg paper bag 5 – 10 kg transparent, colored, aluminum vacuumed packages in cardboard box or on pallet without cardboard box |
| Form | ROASTED HAZELNUT KERNEL WITH MEMBRANE |
| Recipe | Natural hazelnut kernel is heat treated, the membrane on the hazelnut is peeled and therefore the product takes the form of roasted hazelnut kernel with membrane with a membrane ratio of 10 – 50% and moisture level between 0.8 – 3%. |
| Type | Giresun |
| Sizes | In sizes between 9 – 11 mm, 11 – 13 mm, 13 – 15 mm, and 9 – 15 mm |
| Area of Usage | Used as appetizers in assorted nuts, pastry and chocolates. |
| Packaging Forms | 50 kg nylon sack
25 kg paper bag 5 – 10 kg transparent, colored, aluminum vacuumed packages in cardboard box or on pallet without |
| Form | ROASTED & CHOPPED HAZELNUTS |
| Recipe | It is obtained by chopping / cutting the roasted hazelnut kernels into smaller pieces. The product can be produced at the desired level between 5 – 30% membrane ratio and 0.8 – 3% moisture level. |
| Type | Giresun |
| Sizes | In desired size ranges between 0 – 4 mm or in sizes of 0 – 4 mm, 1 – 3 mm, 2 – 4 mm |
| Area of Usage | Used in pastry, breakfast foods, ice cream, biscuits and chocolates. |
| Function | Used to increase the taste and consistency by distributing hazelnuts on the products. |
| Packaging Forms | 50 kg nylon sack
25 kg paper bag 5 – 10 kg transparent, colored, aluminum vacuumed packages in cardboard box or on pallet without cardboard box |
| Form | BLANCHED & CHOPPED HAZELNUTS |
| Recipe | It is obtained by chopping / cutting the blanched hazelnut kernels into smaller pieces. The product can be produced at the desired level between 5 – 10% membrane ratio and 4 – 5% moisture level. |
| Type | Giresun |
| Sizes | In desired size ranges between 0 – 4 mm or in sizes of 0 – 4 mm, 1 – 3 mm, 2 – 4 mm |
| Area of Usage | Used in pastry, breakfast foods, ice cream, biscuits and chocolates. |
| Function | Used to increase the taste and consistency by distributing hazelnuts on the products. It has a crispy form. |
| Packaging Forms | 50 kg nylon sack
25 kg paper bag 5 – 10 kg transparent, colored, aluminum vacuumed packages in cardboard box or on pallet without cardboard box |
| Form | BRANCHED CRACKED HAZELNUT |
| Recipe | It is obtained by slicing the blanched cracked hazelnuts lengthwise. Since it is produced from natural hazelnut, it has membrane and is in the range of 4 – 6% moisture. |
| Type | Giresun |
| Area of Usage | Used in pastry and breakfast foods. |
| Function | It is used as a garnish with its crispy form to give hazelnut flavor and appearance, to add variety and contrast to taste. |
| Packaging Forms | 50 kg nylon sack
25 kg paper bag 5 – 10 kg transparent, colored, aluminum vacuumed packages in cardboard box or on pallet without cardboard box |
| Form | BLANCHED HAZELNUT FLOUR |
| Recipe | It is obtained by grinding the blanched hazelnut kernels. The product has a moisture level between 4 – 5%. |
| Type | Giresun |
| Sizes | 0 – 1.5 mm; 0 – 2 mm; 0 – 3 mm |
| Area of Usage | Used in pastry, biscuits, ice cream and various healthy foods. |
| Function | It is used to give hazelnut flavor instead of flour. |
| Packaging Forms | 50 kg nylon sack
25 kg paper bag 5 – 10 kg transparent, colored, aluminum vacuumed packages in cardboard box or on pallet without cardboard box |
| Form | ROASTED HAZELNUT FLOUR |
| Recipe | It is obtained by grinding roasted hazelnut kernels. The product is brought to the desired level in the moisture level between 0.8 – 3%. |
| Type | Giresun |
| Sizes | 0 mm |
| Area of Usage | Used in pastry, biscuits, ice cream and various healthy foods. |
| Packaging Forms | 50 kg nylon sack
25 kg paper bag 5 – 10 kg transparent, colored, aluminum vacuumed packages in cardboard box or on pallet without cardboard box |