Walnut - a natural and healthy product

The walnut is rich in lipids: 51 % on average, high food value : 525 kCal in 100 gr. of product. It also contains 11 % of protein and 5 % of carbohydrates, dietary fibers, vitamins ( vitamin E or tocopherol and vitamins B3, B5 et B6), mineral salts (calcium, phosphorus, magnesium)

Fatty acids favour the normal functioning of cardiovascular system

New epidemiological researches have shown that the regular consumption of a walnut or the walnut oil reduces risk of heart attack and cerebral infarction. Some fatty acids are identified as "basic" as they are necessary for development of a brain and a retina. It is possible to come to conclusion that the walnut is a natural product which is appreciated for its taste and biochemical composition useful for health.

Walnut kernel

To open a walnut it is necessary to break a shell and to take out a kernel.

• traditionally the walnut is cracked manually by means of a mallet
• extraction of a kernel from the shell is a delicate stage of work which is carried out completely manually
• sorting is also carried out manually, we classify the kernels according the form (size) into various categories

The use depending on a category		The size
		The whole/broken	Quarter/ Invalid/Fragments
Colour	Extra	To decorate pastry, cakes, use with food, cheese, honey, e.t.c.	It is added in salads, a batch, pies
	The Arlequin light/A category.I	In confectionery industry, pastry, bread with walnuts, cakes e.t.c.	In bakery foods, pastry, bread, cakes e.t.c.