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Dried Fruit

ROASTING
Our installations, perfected after years of experience, are technically advanced and they perfectly follow the temperature, quantity and processing speed data set and they are continuously controlled by specialized operators. The roasting is done in tunnels or in rotational ovens to always ensure the best results depending on the specific requests received. The structure is completely made with stainless steel. It has an internal conveyor belt suitable for the product and the processing is done by air in three different phases: drying, roasting and cooling... to better treat the product from a thermal viewpoint. The electronic control and automatic registration of all operational settings allow us to achieve maximum versatility and to improve the quality of the final product.
GRANULATING AND SPRAYING
The use of grains in bakeries and ice cream shops has become an absolute must. We guarantee a product with minimal dried fruit dust and a full aspiration of the skin by separating and cleaning the different grains produced with the use of vibrating sieving grids. The grain calibrated is available in different cuts. Furthermore, flour or extra-fine flour are also available. (Legend of the calibers)
CALIBER TYPE
• FLOUR < 1 MM • LITTLE GRAIN 1-3 MM • GRAIN 3-5 MM • BIG GRAIN 4-7 MM
PASTA PRODUCTION LINE
Grinding and refining for the continuous production of toasted dried fruit pasta, with a variable degree of refining depending on the needs of customers and with a low temperature work cycle; to process and preserve the organoleptic characteristics of the products. The past achieved is therefore fluid and homogeneous, perfect to add taste to different products. The product is tasty and impalpable.

Hazelnut

Origins

IGP Piedmont, Tonda Gentile Trilobata, Italy, Turkey, Georgia.

Type

Shelled, Roasted, Hazelnut grain, Hazelnut flour, Pure pasta.

Selecting the right hazelnut supplier is certainly the first step needed to ensure the highest quality of our products. We buy the product from leading hullers and prefer the Tonda Gentile variety of the Langhe region, an excellent product from our area, but also all the national and international cultivars to meet the needs of our customers. Full of beneficial properties, it's one of the most loved and cultivated products since ancient times. The best quality, recognized internationally, is found in Italy (second largest producer worldwide): in particular, the varieties cultivated in the Langhe region, where the hazelnut found an ideal environment. It even became a reference for the land in terms of landscapes and culture.

It is a fruit that is rich in monounsaturated fats. Over 90% of the fat is indeed constituted of oleic and linoleic fatty acids, extremely important for human nutrition since they are capable of preserving tissues from aging and to confer protective effects against atherosclerosis and cardiovascular diseases. The amount of trace elements such as iron, phosphorus, magnesium, copper, zinc and selenium is remarkable. All are extremely important for proper cell functions. As all the oleaginous, they are an excellent source of phytosterols, which, together with the monounsaturated fats mentioned earlier, are extremely important substances that are able to reduce the bad cholesterol levels circulating in our bloodstream.

Pistachio

Origins

Sicily, Bronte DOP, Syria, Turkey, Iran, Greece, California.

Type

Shelled, Peeled, Roasted, Grain, Flour, Pure pasta.

The pistachio tree (from the Greek Pistàkion) is a plant native to the Mediterranean basin (Persia, Turkey). It is cultivated for its seeds, which are used for direct consumption, in bakeries, in the ice cream industry and to add flavor to cured meats. It was known and cultivated by the ancient Jews and was already considered a precious fruit back then.

Our extensive experience enabled us to specialize in the selection of pistachios worldwide, thus generating a culture for our customers and all those concerned. Pistachios, like all dried fruits, induce a lot of energy. However, they are also the richest in proteins and unsaturated fats and they contain the lowest amount of carbohydrates. They contain a lot of minerals, vitamin A and some of the group B vitamins. The most interesting data, as for other dried fruits, is especially represented by the inexistent presence of cholesterol. It also has an important and precious reserve of polyunsaturated fats, which are essential in ensuring an adequate intake of Omega 6.

Almond

Origins

Spain, The Mediterranean, Italy, California.

Type

Sweet and Shelled, Sweet and Peeled, Bitter and Shelled, Bitter and Peeled, Roasted, Grain, Flour, Pure pasta.

Almond trees have been cultivated for more than three thousand years, especially in the hot and arid areas of the Mediterranean region: Spain, Portugal, Sicily and (not as extensively) Greece.

Over time, the culture was also adopted in America, with high production peaks in California, an area where CREA operates. We can process almonds in different manners to meet the needs of the most varied industrial realities. Almonds are one of the most versatile dried fruits worldwide and it can be eaten in different ways: it is delicious as is, as a nutritious snack, but it can also be the main culinary ingredient of different dishes and foods. They can practically improve any food with their special taste and their particular crunchiness. From a nutritional viewpoint, it can be considered a complete food; slightly less fatty than nuts and hazelnuts, but with more stimulating and healing properties. It is very rich in proteins, unsaturated fats, group B vitamins, vitamin E, iron,

Apricot Kernel

Origins

The Mediterranean, Turkey, Iran, Syria, India, China.

Type

Sweet and Shelled, Sweet and Peeled, Bitter and Shelled, Bitter and Peeled, Roasted, Grain, Flour.

Apricot kernels are the seeds inside the apricot bone. They are used in cooking for their typically bitter flavor.

They are used to make amaretto, to obtain that unique and pleasant taste, but also as an ingredient to make cookies, syrups and liquors or, usually, they are combined to sweet almonds to achieve a more interesting flavor.

Nut

Origins

Italy, Sorrento, Eastern Europa.

Type

Half Grade A, Grade B, Grade C.

Like all oleaginous fruits, they have a lot of beneficial properties. The fruits are rich in vitamin A, PP and especially in the group B vitamins; they are also rich in polyunsaturated fatty acids and have remarkable anti-arteriosclerosis properties. Depending on the type, they are used in a specific manner, for decorations or dough.

Pine Nut

Origins

The Mediterranean, China.

Type

Kernel.

They are fruits rich in lipids with a high protein content and lots of fatty acids (most unsaturated). They are also rich in fibers and minerals; amongst the vitamins, tocopherols (vit. E) prevail and confer valuable antioxidizing properties to the pine nuts. They are ideal for athletes, but also indicated during growth, pregnancy and for asthenia.

Cashew

Origins

Brazil, Vietnam.

Type

LWP, LP,SP1,SP2,SP3,BB, Flour.

Cashews are not well known in Italy even though they are used widely as an ingredient to make pesto (in alternative to pine nuts). They can be eaten naturally, roasted or roasted and salted, or they can be used in Oriental, Chinese and Thai dishes.

Cashews are native to America (Brazil). However, today, they are cultivated almost all over the planet. They are considered a “prestigious” food because of their high unsaturated fat content (extractable in the form of cashew oil), which represents almost 49% of their total weight. Most of the fatty acids are monounsaturated and, obviously, cashews do not contain cholesterol.

Peanut

Origins

Argentina, Runner variety.

Type

Roasted, Fried and Salted, Grain, Pure pasta.

Peanuts are native to South America. Today, they are mainly cultivated in far away lands. We process them in our establishment to transform them into products that can meet the needs of any customer. We pay special attention to the process and carry it out in a dedicated area to avoid any cross contamination.

Peanuts, or more appropriately peanut seeds, have a high nutritional power (30% of proteins) that goes beyond that of meats since they are part of the legume family. In addition to the very high oil content (more than 40%), they are also rich in fibers and plant vitamins (group B and E), as well as in zinc, magnesium, potassium, phosphorous, manganese and copper.