Broken walnut kernels (Walnut kernels light 1/8), are simply walnut kernels that have been split into 1/8th pieces.
Product Application
Broken walnut kernels (Walnut kernels light 1/8) are a rich source of monounsaturated fatty acids like oleic acid. Walnuts Kernels are an excellent source of vitamin-E, especially rich in y -tocopherol. Walnuts Kernels are a rich source of minerals such as manganese, copper, potassium, calcium,iron, magnesium, zinc, and selenium.They are often used in baking and pastry applications, such as cakes, cookies, and confections, where a light-colored nut is desired.They can also be used to add a crunchy texture and nutty flavor to salads, yogurt, cereal, and granola. They are also a great addition to savory dishes like pasta, risotto and meat dishes. Light walnut kernels are less expensive than extra light walnut kernels as they are considered a premium product but still less expensive than regular walnut kernels.
Here are the recipes for several walnut desserts:
Walnut Cream
Ingredients:
- 200 grams of broken walnut kernels
- 100 grams of glutinous rice
- 100 grams of red dates (pitted)
- Appropriate amount of rock sugar
- Appropriate amount of water
Steps:
- Soak the walnut kernels in warm water for 1 - 2 hours. Peel them and drain the water after that. Wash the glutinous rice and soak it for 3 - 4 hours. Wash the red dates as well.
- Put the peeled walnut kernels, soaked glutinous rice and red dates into a blender. Add an appropriate amount of water and blend them into a fine paste.
- Pour the paste into a pot, add an appropriate amount of rock sugar, and then simmer over low heat. Keep stirring constantly during the process to prevent the paste from sticking to the pot. Simmer until the soup thickens and the walnut cream becomes smooth.
Walnut Cookies
Ingredients:
- 200 grams of low-gluten flour
- 120 grams of butter
- 80 grams of powdered sugar
- 1 egg
- 60 grams of broken walnut kernels
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt
Steps:
- Soften the butter at room temperature. Add the powdered sugar and salt, and then use an electric mixer to whip until the color becomes lighter and the volume gets fluffy.
- Add the egg liquid in several batches. Stir well each time after adding to avoid the separation of oil and water.
- Sift the low-gluten flour and baking soda into the butter paste. Add the chopped walnut kernels and use a spatula to mix evenly until a dough is formed.
- Divide the dough into small pieces, roll them into balls, and place them on a baking sheet. Gently press the surface with your fingers to make patterns.
- Preheat the oven to 180°C, put the baking sheet into the oven and bake for 15 - 20 minutes until the surface turns golden and crispy.
Walnut Banana Smoothie
Ingredients:
- 1 - 2 bananas
- 30 - 40 grams of broken walnut kernels
- 200 - 300 milliliters of milk
- Appropriate amount of honey (optional)
Steps:
- Peel the bananas and cut them into small sections. Prepare the walnut kernels.
- Put the banana sections, walnut kernels and milk into a blender together. Turn on the blender and blend them into a fine smoothie.
- If you prefer a sweeter taste, you can add an appropriate amount of honey and blend again until evenly mixed.
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Item: |
Walnut kernels light 1/8 or Walnut kernels light pieces (broken walnut kernels) |
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Size: |
1/8 |
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Color |
Light |
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Origin: |
China |
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Shelf life: |
24 months (Walnuts can be stored for 24 months at 2-8 degrees Celsius) |
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Packaging: |
in 10kg vacuum bag and outer carton |
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Storage: |
Put it in a ventilated place, without sealing bags, better to use a cloth bags, gunny bags or other draughty bag. |
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Delivery time: |
Within 15 days of receipt of advance payment |
