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Hazelnut

Hazelnut - Corilys Pontica - large fruit hazelnut or walnut Lombard. Fruit (nuts) is surrounded by a long involucre. The kernel is 25-63% by weight of the nut. Hazelnuts used in foods, confectionary and for oil. The main producers of hazelnuts - Mediterranean countries.

Hazelnut is one of the places of honor among nut crops. Its nutritional, medicinal and industrial property is an indispensable component of hazelnuts in the manufacture of confectionery. Walnut for the confectionery industry are the following: hazelnut paste, hazelnut meal, plates of hazelnuts, toasted hazelnuts, candied hazelnuts, salted hazelnuts, blanched hazelnuts and crushed hazelnuts.

Hazelnut is rich in nutrients, caloric (700 kcal) it exceeds 2-3 times the bread, milk 8 times, as well as chocolate. Hazelnuts are rich in vitamins B, B2, C, E.
In 100 grams of walnut kernels contains 618 mg of potassium, 354 mg phosphorus, 287 mg calcium, 46 mg tsiamina, 9 mg niacin, and 4.1 mg of iron (more than vegetables, fruits and meat). Hazelnut kernel consists of about 12% protein, 16% of carbohydrates, less than 6% of water and more than 60% fat (especially a healthy relationship).

They were allowed to eat even diabetes. Because of the extremely low-carb nuts can be taken even with a very strict diet and did not recover. Along with multiple useful features, hazelnuts contain substances which remove toxins from the body (especially the liver). It prevents putrefactive processes, contributing to the purification of the body and strengthens the immune system.