After collecting the hazelnuts (Tonda Gentile Trilobata),
the Cascina Loreto farm takes its harvest to the plant dedicated to the processing and subsequently the transformation of the hazelnuts.

The hazelnuts are passed inside the industrial cleaner in order to eliminate stones, earth, wood and all impurities.

The hazelnuts continue their journey on a sorting belt where the personnel check with his own eyes the presence of parts still to be discarded for a better cleaning of the product before drying.

At this point they are loaded onto the dryer and brought to a humidity of 10-12% to be able to well preserve them and keep the product inside the shell of excellent quality. Once dried they are stored in special boxes and placed in the warehouse.

Our hazelnuts are ready to be calibrated, according to the need. The first calibration is performed.
The calibrating machine allows us to divide the hazelnuts according to their size (from the smallest to the largest) to facilitate the next phase ... that of shelling.

The shelling takes place by means of a modern machine that allows the hazelnut to separate from the shell without breaking or suffering dents, this allows us to have a raw shelled hazelnut of great quality.

The shell is collected in special containers while the hazelnut is passed in the screen for a pre-cleaning, this way any part of the shell or imperfect hazelnuts are eliminated. Finally they pass into a fan that provides further cleaning.

At this point we move on to the next phase ... the calibration of the shelled hazelnut.

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The calibration takes place by means of a dedicated calibrator which subdivides the hazelnuts according to the different sizes, to allow us to face the roasting at best.

Lastly, the hazelnuts are checked thanks to an optical selector and, subsequently, to obtain a high-level product, a further check is carried out thanks to a sorting belt which allows the staff to eliminate the spoiled hazelnuts and the ones which do not comply with the quality standards, then the hazelnuts get stored in steel containers and the in the refrigerated cell to allow the product to maintain its organoleptic qualities.