Under strict care and the watchful eye of food science professionals, hazelnuts are cracked and processed in either natural of dry roasted form. The process of dry roasting gives hazelnuts a crunchier texture and a richer, more intense flavor. Some hazelnuts, mostly varieties from Turkey, are blanched to remove the skins. Unlike traditional blanching which utilizes water, hazelnuts are blanched via a light roasting.

Natural kernels contain between 4% and 6% moisture; dry roasted kernels contain between 2% to 3% moisture. Hazelnut's low moisture level and naturally high vitamin E level help deter fat oxidation and off-flavor development, as well as provide texture stability.

hazelnut tidbits

Oven Roasting
Roasting raw, natural hazelnut kernels will intensify their flavor. To roast whole kernels, spread in a single layer on a baking sheet and bake at 275 degrees F. for 15 to 20 minutes. To remove skins, rub kernels briskly with a rough cloth while nuts are still warm after roasting. Cold storage is advised for all roasted hazelnuts.

Sweet and Savory Recipes
For the past three years, The Hazelnut Council has sponsored a recipe contest opened exclusively to food professional. The large number of entries received have included everything from soup and salads, to ice cream and pies. Here are a few of the outstanding hazelnut recipes submitted by chefs.

Hazelnuts are available in a variety of forms from foodservice suppliers throughout the United States. The most popular ready-to-use forms include: whole kernels (natural or dry roasted); large, medium and small diced (natural or dry roasted); sliced; blanched (skin removed); hazelnut meal (flour); hazelnut butter (unsweetened); hazelnut paste (sweetened). Commercial processors in both Oregon and Turkey can provide custom processing to meet customer specifications, such as size of dice or degree of roasting.