Our production begins with the selection of the finest batches of hazelnuts in shell, purchased directly from farmers in the Langhe and Roero countryside. This is followed by shelling, sorting, and roasting to transform the hazelnut into a semi-finished product or a finished product. It is no coincidence that hazelnuts are highly valued as a raw material by both artisan businesses in the sector, such as ice cream parlours and patisseries, as well as by confectionery and chocolate industries.
Shelling, sorting, and grading
The processing of hazelnuts begins with their selection: we purchase them directly from local farmers. We then proceed with shelling, which separates the fruit from its shell. Next, we carry out sorting, dividing the fruit according to its size. Finally, we perform grading on a dedicated conveyor belt to remove any foreign bodies such as shells and waste.
Roasting
La tostatura delle nocciole viene eseguita a temperatura di circa 170°C per circa 30-35 minuti, il tempo sufficiente per eliminare l'umidità residua ed esaltare gli aromi caratteristici del frutto.
Transformation into granules-flour
The cutting of the hazelnut into small pieces results in granules and flour: three types of products are obtained, which differ based on the cutting size.
Transformation into paste
The grinding and refining of the roasted hazelnut allow for the extraction of a perfectly smooth and flavoursome puree.
ADDRESS
Corso Unità D'Italia 3/A, 12051 Alba (CN)
OPENING HOURS
- Mon - Fri
- - -
- Sat - Sun
- Closed
VAT No. 00300230042 |
Legal Notes |
Privacy and Cookie Policy
|
Questa azienda è presente anche su 
e 