Hazelnut flour

Description

After shelling, the hazelnut undergoes a full, mild toasting process at a moderately low temperature over an extended period. It is then calibrated, and the smaller hazelnuts are lightly defatted. Subsequently, the nuts pass through a five-step refining process with stone rollers, reducing them to a finely sieved flour with a uniform grain size.

Hazelnuts certified by the Consorzio Piemonte IGP of the Langhe, which oversees their origin, quality, and quantity per hectare. The hazelnut variety is the Tonda Gentile Trilobata, native to the Langhe, which we cultivate directly in our orchards in the municipalities of Alba, Diano d'Alba, Serralunga d'Alba, and Albaretto della Torre.

Also available in custom packaging upon request.

Processing carried out in our facilities in Diano d'Alba.

GLUTEN-FREE, DAIRY-FREE, PRESERVATIVE-FREE.

Nutritional Values