To meet product processing requirements and improve product sensibility After drying is finished the worker peels with a knife. After that, cashew nuts are put into barrels, transferred to silk peeling by conveyor. Dry cashew kernels in the oven for about 11 ± 2 hours. “Drying” helps to ripen the cashew kernel, creating conditions for the silk cover to separate from the cashew kernel kill pathogenic microorganisms through heat, to meet the requirements in the production process. During this process, careful handling should be taken to avoid the case of cashew being peeled or broken – broken – stabbed.
#Cashew outer shell how to
How to peel cashew nuts requires a certain skill and technique of workers. Cashew nuts are peeled, separated by specialized knives in order to improve the quality of products, to meet requirements in the product creation process. Requiring workers to participate in production must ensure hygiene and health requirements The factory – production tools must also be absolutely hygienic. Then, the cashew nuts are conveyed to the cooling platform After cooling, it will put into the shipping trays. The process includes the following steps:Ĭashew should be put into the steaming cage, the quantity of goods is 1,600 kg – 2,500 kg per steaming, at a pressure of 0.7 kg / cm3 – 2.0 kg / cm2, the steaming time is from 20 to 50 minutes (depending on the source Whether). This steaming process helps to soften the shell of cashew, facilitating separation between the porous shell and the silk shell therefore facilitating the cutting process. After steaming, let cool and assemble the pre-ground knife into the machine according to the size of the cashew nut the big one is the big knife, and similar to the small cashew nut, the knife is small. Large cashews have a longer steaming time compared to small cashews. Steam cashew to de-acidifyĪfter sorting, the cashews will be steamed to de-acidify the cashew shell. Our Cashews are Fair Trade Certified by Control Union under Fair Choice.Image: Intenet 2. Our standards and practices result in a fair price for our producers and a truly raw, cold-processed product.
This great disparity in processing capacities translates to a significant difference in price, which in turn leads to a serious temptation for buyers and manufacturers of raw food products to purchase industry-standard ‘raw’ cashews (defined as non-roasted though still heat-treated).
Our Really Raw Cashews are processed at a rate of 4-5kg per worker, per day. As an example of this, typical cashews in India are processed at a rate of 12-14kg per worker, per day. The processing necessary for our Really Raw Cashews is slow, relative to conventional processing, but the high quality and unbeatable flavour is unquestionable. The result is an artisan product of unique quality. Finished cashews are graded only as Wholes, Splits or Pieces and are returned to dehydration for a final 4-6 hours to guarantee packaging at a minimum of 5% moisture content. De-skinned cashews are then sent for final quality inspection where any imperfections are cleaned away with a scalpel.
#Cashew outer shell skin
With both methods, the nuts are dehydrated at a maximum of 40º Celsius for 12-14 hours (solar dryers operate at approximately 35º) at which time the thin skin is rubbed from the kernel with cotton gloves.
For this process, our producers use either a solar method or dehydrator equipment. These kernels are still encased in a thin red skin, or testa, which must be dehydrated to facilitate removal. Once the shell has been broken to expose the cashew kernel producers use a thin stainless steel pick to pry the kernel out. The special knives our producers use allow them to both pierce and split the tough outer shell of the unheated cashew nut. The heating process which is the norm in the cashew industry significantly degrades the product, as essential fatty acids and enzymes are destroyed. Working together from home allows the ladies of our producer group to keep one eye on the kids while getting on with shelling the cashews, which has traditionally prevented them from joining the workforce. This process also allows the women of Biting to engage in the industry in a sustainable and flexible manner. This requires a lot of skill, but results in a product of superior flavor, texture and nutritional value. They are called raw because they have not been roasted, whereas in Indonesia our cashews are hand-cracked without first of all frying the cashew in the shell. This means the ‘raw’ cashews you buy in the supermarket have actually been fried. The standard way of de-shelling cashews around the world is to first boil or fry the cashew with the shell in oil to make the shell very brittle and easy to crack.
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