Usage, Storage & Purchase Tips​

Walnut Meal

Walnut meal makes a great gluten free flour replacement in baked goods. As it may increase total fat content, the amount of oil typically added to the product should be adjusted to achieve an optimally finished product and texture. Remember, walnuts are best when freshly ground. When grinding, be careful as they turn into butter very quickly. Add a little flour or sugar in the recipe while grinding.

Walnut Meal

Walnut Meal and Gluten Formation

The fat in walnut meal shortens or “interrupts” the gluten strands preventing them from getting longer and will yield tender products. A combination of gluten free flour and walnut meal may result in a product without enough structure, thus R&D work is always necessary to achieve the final desired texture.

Walnut Pieces in Wet Batters

Walnut pieces will sink to the bottom of a wet batter and cause uneven nut distribution in the finished product. Pre-coating the walnut with gum or starch will keep the nut suspended. Alternatively, lightly toasting the walnuts will dehydrate them and make them lighter, which will improve the final suspension.

Blanched Walnuts

Walnuts’ unique shape and contours make it more challenging to remove the skin. The best way to blanch walnuts is to either first warm them in the oven or boil them in water and then rub the skins off. Blanched walnuts can be used to help developers create refined baked good products that will not have any discoloration from the walnut skins. Sometimes lighter colored walnuts are available and can be used as an alternative
to blanching.

Preventing Oxidation

To prevent rancidity and extend finished product shelf life, the product should be packaged in materials that do not allow light or air to come into contact with the product. Resealable packaging is ideal for snack mixes, which may be opened and closed several times by the consumer. Nitrogen flushing (replacing the oxygen with nitrogen) can also extend the shelf life of unopened sealed product. Walnuts formulated with coatings like chocolate, starches, gums, egg whites and sugar will have a longer shelf life than plain or roasted walnuts because they are protected by the coated exterior.

California Walnut Storage

Storage Tips

Follow these tips to maintain the high quality, freshness, flavor and nutritional value of California walnuts:
  • Store in air-tight packaging.
  • Store away from foods with strong odors, like cabbage and onions.
  • Rotate inventory. Practice FIFO – First In, First Out.
  • For storage up to six months: refrigerate at 0°C (32°F) to 5°C (41°F) at 65% relative humidity.
  • For storage longer than six months, freeze at -18°C (0°F).

California Walnuts for Your Needs

Halves and pieces are available in 25 lb (11.25 kg) corrugated boxes lined with poly bags. Smaller kernel sizes are usually available in 30 lb (13.25 kg) boxes. Suppliers also ship in 1,000 – 2,000 lb (907 – 1814 kg) containers, #10 tins, and other industrial sizes.

Where to Purchase California Walnuts

For information about where to source premium walnuts view our handler’s list.

Toast Before You Toss

Bring out the nutty, rich flavor of walnuts by toasting them before tossing into salads, stir-fries, pasta dishes and more. You can season walnuts with salt, sugar or spices to create an array of different flavors.

Spread chopped walnuts evenly onto a baking sheet or in a shallow pan. Bake at 350°F or 180°C for 8 to 10 minutes or until lightly browned. Stir several times for even toasting. Be sure to keep an eye on them though – they burn easily. Cool before using. 

Note: walnuts can be toasted dry or with a dash of oil.

Toasted Walnuts Baking Sheet
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