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HLR Praline Partially Defatted Roasted Hazelnuts Powder
HLR Praline Partially Defatted Roasted Hazelnuts Powder is obtained from partially defatted up-grade hazelnuts. Then, the product is roasted before being crushed.
Properties
- Physical Form
- Powder
Product families
Applications
Food & Nutrition — Food
- Bakery
- Cereals & Snacks
- Confectionery
- Dairy
- Desserts & Fruit Preparations
- Savory & Culinary
Food & Nutrition — Nutrition & Well Being
- Functional Foods
Product Families
Food Ingredients — Texture & Consistency
- Texturizers
Food Ingredients — Whole Foods, Extracts & Premixes
- Nut & Seed Products
Other characteristics
- Functions
- Texturizing Agent
- Ingredient Name
- Hazelnut Powder
- Labeling Claims
- GMO-free, Halal, Kosher, Vegan
- GMO-free
- Halal
- Kosher
- Vegan
- Certifications & Compliance
- Halal, Kosher, Vegan
- Taste
- Typical of roasted hazelnuts
- Markets
- Food & Nutrition
- Appearance
- Micrometric powder
- Shelf LIfe
- 12 Months
- Ingredient
- Hazelnuts
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Ingredient Origin
- Plant Origin
- Storage Information
- Temperature
- < 15°C
- Relative humidity
- < 70 %
- Room
- In a dry and ventilated room
- Food Ingredients Features
- Imparts Flavor
- Non-Irradiated
- Roasted
- Texturizing
- Food Ingredients Functions
- Texturizing Agent
- Certifications and Compliance
- Halal
- Kosher
- Vegan
- Food and Nutrition Applications
- Chocolates
- Confectionery Products
- Dietetic Foods
- Frozen Desserts
- Ice Cream
- Pastries
- Snacks
- Packaging Specification
- Material
- PA/PE transparent bags
- Weight by unit
- 12.5 kg net
- Number of bag by pallet
- 4 units x 10 levels
- Pallet
- 500 kg on wrapped Euro-pallet 80x120 cm
Technical data
Table 1 of 3
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Oleic Acidity in Contained Oil | max. 1 | % |
| Moisture Content | max. 5 | % |
| Screen Size (max. 315μm) | 90.0 | % |
Table 2 of 3
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Aerobic Microorganisms (at 30°C) | max. 10,000 | cfu/g | NF ISO 4833 |
| Enterobacteriaceae | max. 10 | cfu/g | NF V 08-054 |
| Salmonella | Absent | /25g | ISO 16140 |
| Yeasts & Moulds | max. 100 | cfu/g | NF V 08-059 |
Table 3 of 3
8 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy | 522.0 | kcal |
| Protein | 31.3 | g |
| Carbohydrates | 14.1 | g |
| Fat | 35.3 | g |
| Fibers | 13.2 | g |
| Sodium | max. 0.5 | mg |
| Sugar | 7.7 | g |
| Saturated Fatty Acids | 3.0 | g |
