A procurement-ready guide to blanched hazelnut kernels used as dragée centers — covering kernel selection and calibration, blanch quality and whiteness, moisture and crunch management, optional roast alignment, coating performance factors, shelf-life protection (oxidation), packaging options, and QA markers that keep your panning line stable at scale.
Dragée (panned) products depend on a consistent center. When the center is uniform, the coating builds evenly, drying is predictable, and you achieve the target diameter, shine, and bite with fewer rejects. Blanched hazelnut kernels are widely used for premium dragées because blanching removes skins that can create visual specks or adhesion inconsistencies, especially under light-colored sugar shells or milk/white coatings.
In this application, the most important purchasing drivers are size calibration, blanch quality, and stability. “Stability” here means low breakage and fines (to avoid coating dust and pan build-up), controlled moisture (to protect crunch and prevent soft centers), and packaging that protects against oxidation so the roasted-nut profile stays clean through the product’s shelf life.
Typical starting points for dragée lines. We align kernel calibration, roast preference, and packaging based on your pan size, finished diameter, and coating type.
The variables that most often affect panning stability, coating yield, and finished appearance.
We can supply lined cartons and bulk formats designed to protect kernels during transport and storage. For blanched kernels, controlling oxygen and humidity exposure helps preserve flavor and bite.
For long shelf life and warm climates, oxygen-barrier liners, careful headspace management, and temperature-aware logistics help protect aroma and reduce oxidation risk.
See bulk supply details →In dragée manufacturing, the hazelnut is not just an ingredient—it is a mechanical center that determines how coating layers build. A high-performing center typically has:
If you share your target finished dragée diameter and the coating type (sugar, chocolate, compound, yogurt-style), we can recommend a kernel calibration and tolerance band that supports your piece count, yield, and visual goals.
Calibrated kernels reduce variability in coating pickup. When centers vary widely, some pieces finish early (over-coated) while others lag (under-coated), increasing rework and widening weight tolerances. Selecting a tight sieve band helps stabilize piece count per kilo and simplifies batch planning.
Blanching removes skins that can create dark specks under thin coatings or highlight unevenness in light-colored shells. For premium finishes, many teams also specify limits on residual skin and surface defects to support consistent shine and color.
Moisture impacts both the bite of the kernel and the stability of layered systems. Centers with inconsistent moisture can lead to textural drift (softening) and can complicate drying during sugar panning. Managing moisture at the ingredient level supports a more predictable process and a crisper finished bite.
Hazelnuts contain valuable aromatic compounds and fats that can oxidize over time, especially if exposed to oxygen, light, or heat. Even when the dragée shell is protective, the starting freshness of the kernel matters. High-barrier packaging and controlled storage reduce the risk of off-notes.
Below is a practical checklist commonly used by procurement and QA teams for blanched hazelnut dragée centers. We align each item to your destination market, coating method, and finished dragée requirements.
| Parameter | How we align it |
|---|---|
| Kernel calibration | Sieve band aligned to target diameter and piece-count planning |
| Blanch quality | Limits on residual skin; visual uniformity aligned to coating type |
| Moisture | Controlled to support crunch and stable panning/drying behavior |
| Chips / splits | Limits to reduce coating defects and improve tumble uniformity |
| Fines / dust | Controlled screening to keep pans clean and coatings bright |
| Defect sorting | Screened and optically sorted where required |
| Micro profile | Aligned to customer specifications and destination requirements |
| Aflatoxin | Managed through risk-based sourcing and partner controls |
| Packaging | Liners and export cartons; optional vacuum/MAP where required |
Final values depend on your coating style and customer requirements. We share lot documentation with each shipment and can align to your incoming QC checks and annual program planning.
The standard is calibrated whole blanched kernels, because uniform size and a clean surface support even coating and consistent appearance. Some brands choose light roasting for stronger flavor, while still maintaining a clean, speck-free finish.
Uniform kernel size, low breakage/fines, controlled moisture, and a clean blanch (low residual skin) are the main drivers. These reduce coating defects, minimize dust, and improve layer uniformity and polishing.
Yes. We can supply calibrated whole kernels and controlled cuts (sliced, diced or chopped) and align tolerance bands to your process—especially useful for mixed assortments, clusters, or special dragée formats.
Yes. We structure annual and multi-shipment programs with consistent specifications, batch documentation and forecast-based planning.
Send your target finished dragée diameter, coating type, and annual volume. We will propose kernel calibration options, blanch/roast preferences, packaging formats, and a shipment plan that supports stable panning performance and shelf-life goals.