Whole Roasted Peeled Hazelnuts Mio: a professional ingredient
Whole roasted and peeled hazelnuts, 13/15 mm calibre, 100% hazelnut with no additives, supplied in a 1 kg bag (case of 10) from the professional Mio line by Innovaction (Ragusa, Sicily). Roasting brings out the intense aroma and crunch, while peeling removes the bitter skin for a clean result in the pastry and gelato lab. Origin: Turkey. May contain traces of tree nuts.
The hazelnut in pastry and gelato
The hazelnut is one of the cornerstones of European confectionery: roasted and ground it becomes the base of praline, gianduja and hazelnut paste, the heart of spreads and the most requested flavour in artisan gelato. Roasting (typically 140-160 C) is the decisive step: it develops the toasted notes and makes the skin easy to remove. Peeled, roasted hazelnuts give a cleaner taste and a smoother paste, without the astringency of the skin.
The Mio line by Innovaction
Mio is the line of raw materials and semi-finished products created and distributed by Innovaction, a Sicilian company based in Ragusa specialised in supplies for pastry shops and gelato makers. The range covers nuts, pastes, creams, fillings, sugars and flours for professional laboratories. These hazelnuts are a single-ingredient product: 100% hazelnut, shelled, roasted and peeled, ready to use.
Sensory profile
Round, regular kernels of 13/15 mm calibre, golden after roasting, with a crisp bite and an intense, persistent toasted-hazelnut aroma. The peeled surface is clean and free of the dark skin, an advantage when making light-coloured pastes and creams.
Technical specifications
Whole shelled hazelnuts, roasted and peeled. Calibre 13/15 mm. Net weight 1 kg per bag, 10 bags per case. Ingredients: 100% hazelnut. Allergens: tree nuts (hazelnuts); may contain traces of other tree nuts. Store in a cool, dry place away from light. Origin: Turkey. EAN 8033971615753.
Professional uses
Hazelnut paste: roast briefly to refresh the aroma, then grind to a fine paste for gelato bases, fillings and gianduja. Praline: cook sugar to a caramel, fold in the hazelnuts, cool and crush for crunchy inserts. Spreads and gianduja: blend hazelnut paste with chocolate and cocoa butter. Cakes and biscuits: chop coarsely for hazelnut cake, cantucci, brutti e buoni and shortcrust bases. Decoration and garnish: whole or chopped over cakes, semifreddo, pralines and plated desserts.
Pairings
Hazelnut pairs naturally with dark and milk chocolate, coffee, vanilla, caramel, honey, citrus and ricotta. In gelato it works in a classic hazelnut flavour or combined with chocolate for stracciatella and gianduja. Use it alongside cocoa, cream and mascarpone for layered pastry creations.
Storage and shelf life
Keep the bag in a cool, dry place, away from light and heat sources, to protect the fats from oxidation. Once opened, transfer to an airtight container and use within a few days to preserve fragrance and crunch. Do not store near strong-smelling products, as nuts readily absorb odours.
Delivery and logistics LAPA
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution across Zurich, Winterthur, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubunden (Chur, Davos), shipping within 24-48 hours via partner couriers (Swiss Post, Planzer, Galliker). Tailored for pastry labs, gelato shops, restaurants, hotels, Italian grocery stores and home bakers across the country.
Who it is for
Designed for pastry chefs, gelato makers, chocolatiers, bakeries and demanding home cooks who want a single-ingredient, ready-to-use roasted peeled hazelnut for paste, praline, gianduja, cakes and gelato. Order Mio Roasted Peeled Hazelnuts now on LAPA.
