Homestyle Walnut Cookies 2 kg (Raw Frozen)
Walnut is among the highest-oil nuts, which makes it both flavourful and fragile. Oil deteriorates over time through contact with air; a stale walnut leaves a sharp, bitter taste that baking cannot cover.
What decides a walnut product is therefore not the recipe but the condition of the raw material. Frozen production becomes an advantage here: once the walnut is in the dough the product is frozen quickly and the oil's contact with air largely stops. In a walnut cookie fresh from the oven the nut flavour comes through clean and round — which is also the known mark of a home-baked cookie.
Shelf life and storage conditions
- Shelf Life
- 1 year
- Storage Conditions
- Store at -18 °C. Once thawed, do not refreeze.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Walnut is among the highest-oil nuts, and oil deteriorates through contact with air.
- The sharp, bitter taste of a stale walnut cannot be covered by baking.
- In frozen production the product is frozen quickly and the oil's contact with air largely stops.
- Fresh from the oven, the nut flavour comes through clean and round.
Where To Use It
- Tea and coffee plates
- Patisserie and bakery trays
- Breakfast tables
- Gift and box presentation
- Office and meeting catering
- Household use
Wholesale Ordering & Storage
For nut products an unbroken cold chain is a matter of taste as well as safety; where a product thaws and is refrozen, the nut flavour deteriorates. Store at -18 °C. Once thawed, do not refreeze. Shelf life: 1 year.
Frequently Asked Questions
Why is walnut a fragile ingredient?
It is high in oil, and oil deteriorates through contact with air. The bitter taste of a stale walnut cannot be covered by baking.
What does frozen production achieve?
Once the walnut is in the dough the product is frozen quickly and the oil's contact with air largely stops.
Can it be thawed and refrozen?
It should not be. Breaking the cold chain in a nut product deteriorates the nut flavour.
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