Natural vs roasted vs blanched hazelnuts
Processing changes flavour, colour, skin retention and how a hazelnut behaves in production. The best format follows the finished product rather than a universal hierarchy.
Natural kernels
Natural kernels retain their skin and offer flexibility for buyers who roast or process in-house. They suit snacks, inclusions and further transformation where the buyer wants control of the final profile.
Roasted kernels
Roasting develops aroma, flavour and colour while reducing moisture. Define the desired roast profile with a sample because light, medium and dark are sensory targets rather than complete technical specifications.
Blanched kernels
Blanching uses heat to loosen and remove much of the skin. It gives a cleaner, lighter appearance for chocolate, confectionery and decoration. Specify acceptable residual skin, colour, flavour and intended application.