Style: 0
Minimum 95% whole nuts;
Style 0 > 20mm
Large, whole kernel for premium snacks and hand-made confectionary like chocolate coating.
Style: 0
Minimum 95% whole nuts;
Style 0 > 20mm
Large, whole kernel for premium snacks and hand-made confectionary like chocolate coating.
Style: IL
Minimum 95% whole nuts;
20mm > Style IL > 18mm
Large, whole kernel used as a gourmet table nut. May also be used as a cocktail nut after dry or oil roasting, salted or natural. Widely used in confectionary like chocolate coating.
Style: I
Minimum 90% whole nuts;
18mm > Style I > 16mm
Medium sized whole kernel used as a gourmet table nut. May also be used as a cocktail nut after dry or oil roasting, salted or natural. Widely used in confectionary like chocolate coating.
Style: S
Minimum 90% whole nuts;
16mm > Style S > 13mm
Small, whole kernel used as a gourmet table nut. May also be used as a cocktail nut after dry or oil roasting, salted or natural. Widely used in confectionary like chocolate coating.
Style: 2
50:50 mix of wholes (style S, I, IL or 0) and halves (style 4 or 4L)
Ideal for snacks or retail packs. Mostly dry or oil roasted. Also widely used in confectionary.
Style: 3
30:70 mix of wholes (styke S, I, IL or 0) and halves (style 4 or 4L).
Good cocktail mix, especially for inclusion in mixed nuts.
Style: 4L
Minimum 80% halves;
style 4L > 15mm
Used in snack products, bakery ingredients or lower priced snack packs.
Style: 4
Minimum 80% halves;
15mm > style 4 > 12mm
Slightly smaller halves used in snack products, bakery ingredients or lower priced snack products.
Style: 5
Minimum 80% large pieces;
12mm > style 5 > 9mm
Large pieces that can be incorporated in snack nuts. Also suited for ice creams and baking ingredients.
Style: 6
Minimum 80% small pieces;
9mm > style 6 > 6mm
Small pieces that can be incorporated in snack nuts. Also suited for ice creams and baking ingredients. A good ingredient in the preparation of fine foods.
Style: 7
Minimum 80% chips;
6mm > style 7 > 3mm
Chips used as toppings, in cereals and baking ingredients. Also widely used in cookies and biscuits.
Style: 8
Fine;
style 8 > 3mm
Good for adding flavour and texture to sauces and pestos. Works well in pralines and shortbread.