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When the product arrives at our factory, one of the first quality checks is to determine the degree of moisture so that we can determine from the outset whether the hazelnuts can be stored for the next stage of production or, in the case of a high degree of moisture, taken to our dryers for the required period.
The drying process which takes place at different temperatures, is a very important step because it ensures that the fruit will keep for a long time and that the moisture and mould surrounding it are removed.
The finished product is shelled with mechanical machines that break the shell in half to extract the fruit, the heart of the hazelnut.
At this point the hazelnut must be calibrated, because this allows us to select it according to the type of final product we want.
There are two main sizes: less than 11 mm and between 11 and 16 mm. The first is generally used for the production of semi-finished products (grain, flour and paste), the second for the sale of the whole product (roasted or raw).
Sorting is essential to ensure uniform quality of the product before it goes on sale. For this reason Bio Nocciola not only employs experienced staff but also uses the latest generation of optical and laser equipment. The combination of manual and mechanical high-tech control enables us to avoid foreign bodies in our final products.
Roasting is the process of cooking whole hazelnuts in the oven to improve their flavour and aroma. Our high-tech roasting ovens allow us to carry out this process with different parameters, obtaining a product that is completely tailored to our customers' needs so that we can meet any request.
The semi-finished products that Bio Nocciola produces are muesli, flour and paste.
The processes for each of these products are very similar: the freshly roasted hazelnuts are separated from their surrounding skin (peeling). The product is then ground and sieved. Depending on the degree of grinding and thus the fineness, either grains (more than 1 mm) or flour (less than 1 mm) are obtained.
For the paste, the ground product is further refined in a steel ball refiner to obtain a homogeneous, smooth paste with a fineness of between 20 and 40 micrometers. All these processes can be modified to produce a final product that meets our customers' requirements.
Bio Nocciola applies the highest quality and control standards not only to the processes described above, but also to the packaging. All the types of packaging we use are of the highest quality and comply with national and European food standards. The product pages list the types of packaging used by Bio Nocciola, but as already mentioned, our priority is to meet all our customers' needs, which is why we are happy to source packaging materials that meet all your requirements.
From the moment the product enters our factory and throughout all the above processes Bio Nocciola carries out rigorous and multiple quality controls, both manual checks carried out by our experts and laboratory analysis, to ensure the highest quality of our products.
Harvest time is certainly one of the most important in the hazelnut process. This occurs between the second half of August and the beginning of autumn, when the fruits have reached full maturity and fall naturally to the ground. This period varies depending on the year, the country of origin and the harvesting method. It is a very important time because the farmer can overlook the fruits of his hard work all year round.
At Bio Nocciola we know this period very well because our history is based on our activity as farmers, and the experience we have acquired and passed on for three generations allows us to anticipate the trends of the current season and therefore of the market not only locally but worldwide.
When the product arrives at our factory one of the first quality checks is to check the moisture content. This allows us to determine whether the hazelnuts can be stored and then fed into production, or whether they can be stored at high humidity for the required period in our various dryers. Drying is a very important step because it guarantees the long-term preservation of the fruit the elimination of moisture and any soil that surrounds it.
SHELLING
When the product is ready to enter our company's production department, it is shelled using mechanical machines that split the shell in half to extract the kernels inside, the heart of the hazelnut. This process is carried out with great care to ensure the traceability of the product i.e. its origin, type and quality. One of Bio Nocciola's main priorities is to ensure the traceability of the product from the moment it enters the factory until it leaves as the final product.
CALIBRATION
At this point the product must be calibrated, as this allows the correct product to be selected for the type of end product. There are two main sizes: less than 11 mm and between 11 and 16 mm. The first is used for semi-finished products (cereals, flour and pasta) and the second is generally used for selling the whole product (roasted or raw).
Sorting is essential to ensure a homogeneous quality of the product before it goes on sale or into production as a semi-finished product. For these reasons Bio Nocciola not only employs staff with great experience and appropriate training but also uses the latest generation of optical and laser machines. The combination of high-tech human and mechanical control allows us to prevent foreign bodies and inferior hazelnuts from entering our final products.
Roasting is the process of cooking whole hazelnuts in the oven, which not only preserves them optimally but also allows them to develop their flavour and aroma. At Bio Nocciola we have two state-of-the-art roasting ovens that allow us to carry out the roasting process with different parameters obtaining a product that is entirely tailored to our customers' needs. One of the many strengths of our company is exactly that: we fulfil every wish of our customers.
The semi-finished products that Bio Hazelnut produces are grains, flour and paste. The processes for each of these products are very similar. The freshly roasted hazelnuts are separated from the shell that surrounds them (shelling). The product is then ground and sieved. Depending on the degree of grinding, you get either grains (more than 1 mm) or flour (less than 1 mm). For pasta the ground product is further refined with high-tech machines to obtain a homogeneous high-quality pasta. All these processes can be modified to produce a final product that meets our customers' requirements.
From the moment the product enters our factory and throughout the manufacturing process Bio Nocciola carries out rigorous and multiple quality controls, carried out manually by our experts and through laboratory analysis, to guarantee a final product of the highest quality.
Bio Nocciola not only applies the highest quality and control standards to the processes described above but also and especially to the packaging. All the types of packaging we use are of the highest quality and comply with national and European regulations for food packaging. The types of packaging used by Bio Nocciola are listed on the product pages, but as already mentioned, our primary goal is to meet all customer requirements. Therefore we are happy to develop or source packaging materials that meet your requirements.
