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Bulk Walnuts Pasteurized
Our Pasteurized Walnuts maintain their natural essence, making them a premium ingredient that elevates taste, texture and nutritional value in various applications in food manufacturing. These walnuts impart a distinct nutty flavor that enriches an extensive range of products, including baked goods, salads, sauces, and savory dishes!
The walnuts’ natural crunch adds depth and texture to granolas, cereals, yogurt toppings, and confections, enhancing the overall sensory experience of food products.
Source86 Pasteurized Walnuts are available in bulk quantities for your wholesale business needs!
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If what you need is a Retail-Ready Trail Mix or Nuts solution, this is for you!
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Product Data
| Scientific Name | Juglans sp. |
|---|---|
| Origin Countries | USA, China, Ukraine and Chile |
| Product Uses | Salad and side dishes, granola bars, desserts |
Production & Sourcing
Pasteurized walnuts undergo a process that involves heating the nuts to a specific temperature to eliminate pathogens while preserving their flavor and texture. Initially, the walnuts are shelled to extract the kernels. Then, they undergo a pasteurization process where they’re exposed to heat, usually through steam or hot water, for a set duration. This heat treatment eradicates harmful bacteria or microorganisms without compromising the integrity of the nuts.
Applications
- Baked Goods
- Confectionary
- Frozen Desserts
- Salad and Side Dishes
- Granola Bars
- Bars and Cereals
- Snack Bars and Energy Bites
- Trail Mixes and Snack Mixes
- Nut Butters and Spreads
- Desserts
- Vegan
- Vegetarian
Functionality
- Texture
- Vitamin E Boost
- Plant-Based Protein
- Healthy Fats
- Antioxidant
- Omega-3 Fatty Acids
- Dietary Fiber Enrichment
Benefits
Pasteurized walnuts maintain their natural nutty and slightly sweet flavor, albeit the pasteurization process may slightly alter the overall taste.
The texture of pasteurized walnuts remains relatively firm, retaining their characteristic crunchiness and firmness.
Pasteurized walnuts generally have the same color as raw walnuts, typically ranging from light brown to tan.
Pasteurization doesn’t significantly alter the nutritional content of walnuts. They are rich in healthy fats, protein, fiber, vitamins, and minerals like omega-3 fatty acids, vitamin E, and antioxidants.
Pasteurized walnuts are dried after the pasteurization process, which helps in reducing their moisture content.
The natural nutty aroma of walnuts is preserved in pasteurized walnuts.
Pasteurization maintains the balance of flavors and nutritional components within walnuts.
Walnuts have cultural significance in various cuisines globally, including Mediterranean, Middle Eastern, and European cuisines.
Walnuts are nutrient-dense and often included in vegetarian, vegan, and various dietary plans due to their high nutritional value, but people with nut allergies should avoid them.
Uses in manufacturing
Used in baking bread, cakes, cookies, and pastries, adding texture and flavor.
Included in snack mixes, granolas, trail mixes, or as standalone snacks due to their nutritional value.
Added to salads, savory dishes, and sauces for a crunchy texture and nutty taste.
Ground into pastes or used as an ingredient in nut butters.
Used as toppings, fillings, or ingredients in ice creams, yogurts, and desserts.
Main producing countries and Harvest time
The main producing countries of walnuts are the United States, China, Ukraine and Chile. In the United States, walnuts are usually harvested during the fall season, from mid-September through November.