R OAS TING & D RYI NG
DIFFERENTIATE YOUR NUT PRODUCTS TO MEET EMERGING “BETTER FOR YOU” SNACK TRENDS
H
ealth conscious consumers are driving demand for tasty nutritional snacks and
the high nutritional value of nuts is seeing them continue to gain
popularity as a “better for you” snack product. They also offer processors tremendous versatility to create
a differentiated, premium product through seasoning and coating.
Nuts can be used in a variety
of applications, and Heat and
Control has many solutions for
manufacturers to value-add their nut products, using different flavours,
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recipes, coatings and blends and cooking techniques.
Oil Roasting and Frying Nut
as they’re a more expensive
commodity and require high quality cooking oil to enrich the flavour.
There is a fine line between nuts
Products
being under-cooked or burning, so
of submerging or covering them
and feed of nuts into the roaster
Nuts are roasted through a process in hot oil to fry the product. Basic
frying techniques are used on most nut varieties such as peanuts,
almonds, cashews, pecans, and
walnuts. Roasting nuts can enhance flavour and increase shelf life.
Products like macadamias require more specialist frying techniques
Food Business Gulf & ME | www.foodbusinessgulf.com
controlling temperature of the oil
is critical to achieving a consistent production rate and product depth in the oil. Waste debris must be
cleared before any product enters
the roaster to prevent fines forming
and the oil burning which diminishes quality. Innovations in roasting
techniques have found that curtains
April-June 2021
