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In producing and processing walnuts, we are committed to providing our customers with the highest quality products. Professionalism and care are applied at every stage of the process.
The first is advanced colour selection technology. We have introduced artificial intelligence technology, an innovation that enables us to accurately select up to ten different colours and sizes of walnuts. Like a craftsman, each colour sorter can efficiently process 80kg of walnuts per hour, or over 10 tonnes of finished walnuts per day. This is a testament not only to the power of the technology, but also to the diversity and high quality of the products.
This is followed by hand selection. Although the machine sifting is already very strict, the kernels are sifted again by hand on a conveyor belt. This is to ensure that nothing is left to chance and that the product is of the highest quality. In order to present the most perfect walnut kernels to our customers, our staff, with their strict attitude and keen eyes, carefully check every single walnut kernel, not missing even the smallest defect.
The final step is mechanical adulteration. We use the latest x-ray machines and small hole filters. These act as faithful guards to effectively remove impurities and walnut debris such as stones, glass, plastic, metal and other foreign objects. Thanks to their precise detection and their efficient filtering capacity, these devices provide a solid guarantee for the safety and the purity of the product.
In our constant pursuit of quality, we take care of every detail to create high quality walnut products so that customers can enjoy the delicious gift of nature with confidence.
Our source factory is a stable supplier to many Chinese trading companies and has long-term cooperation. This year, we started our own walnut export business. We are the only one that takes the kernels by hand. We don't buy peeled kernels from farmers. In order to ensure high quality, all products are processed in-house. Our production capacity is approximately 20,000 tonnes of in-shell and kernels per year. All workshops and equipment will be upgraded and capacity doubled with more standardised and integrated production when the factory expansion is completed next year.
Raw and roasted nuts differ mainly in texture. The difference in texture is due to roasting the nuts in an oven, sometimes called dry-roasting. If you are roasting raw nuts at home, frying is also an option instead of roasting.
Roasting is usually done in one of two ways: dry or oiled. Frying has different effects on the fat content of nuts. Only pistachios retain the same number of fatty acids, whereas roasting increases the fat content of almost all nuts.
Nuts should not be eaten raw. However, the USDA requires raw nuts to be pasteurized before packing to prevent outbreaks of salmonella. Roasted nuts do not require pasteurisation as the roasting process eliminates pathogens.
http://www.thwalnut.com/