Processing filbert nuts Public Deposited

http://ir.library.oregonstate.edu/concern/technical_reports/kw52j9411

Information contained within documents may be obsolete. Please check for recent information at the OSU Extension Service website:  http://extension.oregonstate.edu/catalog/results.php?cat=Agriculture

Published November 1948. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog:  http://extension.oregonstate.edu/catalog

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  • Hot lye-acid baths followed by a cold water blast was found to be the most satisfactory process for peeling raw filberts. Even this process left a slight off-flavor and the color of the nuts was somewhat altered by the peel dye. Roasting facilitates the peeling of filberts. Of the several roasting methods tried, oil roasting proved superior as far as peeling ease was concerned. A mechanical device was developed for peeling roasted filberts. The optimum oil roast was obtained by roasting the nuts for 3 minutes at 300° to 320° F. in cocoanut oil. The best oven roast was obtained at 400° F. *for 7 minutes. A filbert nut butter was developed. Basic considerations in the development of this product were: Obtaining a satisfactory grind; finding a stabilizer of the desired stiffening power; finding a material compatible with filbert nuts for use as a filler; and producing a finished filbert spread of suitable color, flavor, and texture.
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