The hazelnut is an agricultural product of great prestige and is the fruit of the hazel (Corylus avellana L.), belonging to the family of Betulacee. It is a very old plant that lives and bears fruit wildly throughout Europe, particularly on hills and mountain slopes, trails and streams. Among the most prized varieties there is the HAZELNUT TONDA GENTILE, from PIEDMONT plantations. |
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For its organoleptic qualities is considered the best variety in the world and its prices on the market are over any other. The variety Tonda Gentile has a good resistance to adversity and the fruits have all the organoleptic characteristics required by the food industry. In particular: - The round shape of the fruit favors a fast mechanical shelling, keeping intact the seed; - The shell is thin, the yield of shelled product is high, from 46 to 50%; - The seed has good aroma and delicate taste; - The content of fat is limited and therefore has good shelf life without rancidity problems; - The thin film that surrounds the seed (perisperm) could be easily removed after roasting.
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The fruit begins his formation in the month of May. The seed (the nut itself) that is located inside a woody sheath, is cream-colored, oily and sweet and is covered by a brown membrane. When the nuts reach full maturity, that is from mid-August to mid-September, come loose from the plant and fall to the ground. The product is then collected and exposed under the sun for a few days to remove humidity excess. The product not yet well dried, that is with more than 7% of humidity, is affected by mold and tend to go rancid. To maximize the harvest, it must be free of impurities. So are used appropriate cleaning machines which separate the fruits from twigs, leaves, stones that have been aspirated from the collection. Moreover they separate for density the good fruit from the empty one. The product is then stored in a dry and well ventilated place. |
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HISTORY Up to half of the 800 the cultivation of the hazelnut Tonda Gentile was conducted at combined system with other corporate cultures, so that in an area of extensive cultivation was actually achieved a very limited production, destined almost exclusively to self-or small artisanal pastry companies. Between the end of the last century and the beginning of the current one, developed a large number of confectionery industries, especially chocolate, interested in this product, so the trade of hazelnuts from Piedmont, preferred by European industry for the excellent organoleptic properties, stimulated the cultivation, giving Birth to the first hazelnut primary culture. Turin people enhance the quality of this particular species of hazelnut, first of all Mr. Prochet Michael, who inserted it as an indispensable ingredient of "Gianduia". And only from the 30s the corilicolture in Piedmont began to turn, gradually adapting to new knowledge about the needs of plants in relation to the environment, the appropriate choice of land, of planting and cultivation techniques such as fertilization, soil working, pruning.
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PROPERTY The hazelnut, as well as a significant content of essential amino acids and vitamin E, is particularly rich in lipids. In particular, the lipid fraction comprises more than 40% from monounsaturated fatty acids (as oleic acid) and has the highest ratio of monounsaturated / polyunsaturated in respect to other dried fruit. Recent studies seem to demonstrate the positive effects of regular consumption of nuts on human health. It is in fact confirmed that a diet rich in oleic acid (the same fatty acid in extra virgin olive oil) keeps the so-called "bad cholesterol" at low levels in the blood, and raising levels of "good cholesterol, which with its protective action on cell membranes is an important defense of vascular diseases. In addition, because of the high content of Tocopherols, including vitamin E, hazelnut provides a significant contribution of antioxidant, slowing the aging of tissues.
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CURIOSITY The hazel is becoming part of local culture up to be wrapped in an aura of magic: the farmers believed that its bush was inhabited by fairies and goblins, while, for more practical activities, the hazel rod is the instrument of dowsers (who owns and exercises the power of divination, which allows you to discover underground springs or mineral deposits through the vibrations of a rod in your hand). In Ancient Rome, the hazelnut plants were donated to wish happiness, while in France, were given to the newlyweds to wish fertility. The Celtic people considered the hazel a magic tree and its seeds were often used in their religious rites for the favors of the gods.
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FUGAR HAZELNUT TONDA GENTILE Fugar strict policy of raw material supply and acceptance find on Tonda Gentile hazelnut one of its highest expressions of restrictive verification conditions, caliber, humidity, no bugs, taste, color and above all the request to the suppliers of documentation showing compliance with aflatoxins*. Faithful to its historic goal of total quality, Fugar, not satisfied with the documentation described above, undergoes specific analysis on each batch of nuts! *Aflatoxins belong to the group of "mycotoxins" and are toxic substances originate from the metabolism of mold or fungi that can be spread everywhere. They are very dangerous for the body in which are introduced through food.If ingested in sufficient quantities, they may cause alterations in various organs such as liver, kidney and nerve centers. The nut is then subjected to a long process that begins with a slow roasting at a controlled temperature and constant monitoring of physical and organoleptic parameters. The product to be bagged as it is, also includes a manual sorting of the fruit with the help of a conveyor belt in order to eliminate all forms of impurities. The fruit destined for processing into pulp is then subjected to grinding (to obtain a raw paste), refining (to get a smooth and homogeneous paste) and sieving (to make it even more velvety on the palate by removing any remaining skin of the fruit). It is available on the following references: Pastes: 40464 - 41488 Whole hazelnuts: 40493 - hazelnut in grains: 40469 - 40495 Tonda gentile variety is also used on the following references: 40492 - 40973 Bitter Gianduia - 40470 Creme Baiser To each sales document is attached the relative technical / Allergens sheet in which is noticed as the only ingredient the Hazelnut variety Tonda Gentile from PIEDMONT plantations.
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AWARDS Fugar Tonda Gentile hazelnut paste has been repeatedly awarded with Gold Medal from the Academy Master Italian Confectioners (AMPI) during their symposiums. It was also used by the Italian team winner of the world pastry championship in Lyon, receiving from AMPI the medal and the diploma of award for the high quality of the product.On Carrara Tyrrhenian CT Exhibition won the first prize in the competition Gelatissimo as well as the Gianduia paste made with hazelnut Tonda Gentile, which won the first prize also at Sigep International Exhibition of Rimini
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