Professional Dried Fruit: The Key Ingredient for Excellent Pastry and Ice Cream Making
Professional-quality dried fruit is one of the most strategic investments for pastry chefs and gelato makers who strive for excellence. Almonds, hazelnuts, pistachios, and other varieties aren't just ingredients, but true distinguishing features that determine the success of your finished products.
In this comprehensive guide, you'll discover how to select, store, and use professional dried fruit to maximize the quality, yield, and profitability of your production.
Almonds: The Queen of Italian Pastry
Almonds are a key ingredient in countless traditional Italian recipes: from marzipan to cantuccini, from Sicilian almond paste to Caprese cakes. Choosing the right almond can make the difference between a mediocre product and an excellent one.
Sweet Peeled Almonds: Versatility and Quality
Cremitalia's Chosen White Sweet Peeled Almonds are the premium choice for professional pastry chefs. Available in 10 kg packs, they offer:
- Uniform white color ideal for marzipan and almond paste
- Selected caliber for constant yield
- Natural sweetness that reduces sugar needs
- Versatility: Perfect for grinding, mincing or using whole
- Significant savings on the 10 kg professional format
Sliced Almonds: For Professional Decorations
Cremitalia Sliced Almonds are essential for:
- Decorating cakes and tarts before baking
- Finishing biscuits and pastries
- Garnishing ice cream and semifreddo
- Creating pralines and brittles
The uniform thickness ensures even roasting and a professional appearance.
Almond Sticks: The Perfect Shape for Leavened Products
Sweet Peeled Almond Sticks are ideal for:
- Easter doves and artisanal panettone
- Plumcake and donuts
- Rustic biscuits and shortbread
- Decorations that keep their shape during cooking
Almond Flour: The Secret to Fluffy Cakes
Cremitalia Almond Flour 5 kg is essential for:
- Caprese cakes and gluten-free cakes
- Perfect French Macarons
- Cheesecake and tart bases
- Soft and moist doughs that keep longer
The 5 kg format is ideal for laboratories with medium-high production, guaranteeing freshness and convenience.
Italian Black Almonds: Territorial Excellence
The Italian Choice Black Shelled Almond represents a territorial excellence with unique characteristics:
- More intense and aromatic flavour than white almonds
- Certified Italian origin for product storytelling
- Ideal for premium and niche products
- Perfect for traditional Sicilian almond pastes
Hazelnuts: The Gold of Piedmontese Pastry
Italian hazelnuts, particularly the Tonda Gentile Trilobata del Piemonte PGI, are considered the best in the world for pastry and ice cream. Their superior aromatic quality justifies an investment in quality.
Whole Roasted Hazelnut: Maximum Aromatic Intensity
The Whole Roasted Hazelnut size 13-15 offers:
- Professional roasting that enhances the aromas
- Uniform caliber 13-15mm for precise work
- Ready to use: saving time and energy
- Ideal for pralines, nougats and brittles
- Perfect for high-end pastry decorations
Toasted Hazelnut Grains: Professional Versatility
Cremitalia Toasted Hazelnut Grains are one of the most commonly used ingredients in the laboratory:
- Cake, ice cream and semifreddo decoration
- Inclusion in cookie and brownie doughs
- Praline and chocolate garnish
- Topping for creams and mousses
- Crumble and crumble base
Pralined Hazelnut Grains: The Gourmet Touch
Cremitalia Praline Hazelnut Grains take your creations to the next level:
- Professional caramelization that adds crunchiness
- Balanced sweetness that enhances the hazelnut flavor
- Wow effect on ice cream and plated desserts
- Longer shelf life thanks to caramelization
- Ideal for high-margin premium single-serves
Toasted Hazelnut Flour: For Unique Doughs
Toasted Hazelnut Flour allows you to create:
- Biscuits and shortbread biscuits with an intense hazelnut flavour
- Bases for gourmet cakes and tarts
- Flavored dacquoise and meringues
- Hazelnut macaron dough
- Creams and ganaches with a velvety texture
Pistachios: The Green Luxury of Artisanal Gelato
Pistachios have become the symbol of quality artisanal gelato. Beyond pure pastes, pistachio nuts offer endless creative possibilities.
Shelled Whole Pistachios: Visible Quality
Cremitalia Shelled Whole Pistachios are perfect for:
- High-end pastry decorations where pistachios are the protagonist
- Inclusions in premium nougats and crunchy treats
- Homemade pistachio ice cream toppings
- Luxury pralines and fine chocolates
- Presentations where the natural green color makes the difference
Pistachio Crumbs: The Essential for Every Lab
Cremitalia Pistachio Granella is a must-have because:
- Ready to use: saving precious time
- Uniform grain size for professional results
- Intense green color that communicates quality
- Versatile: from decorations to inclusions in dough
- Higher yield than manual shredding
Pistachio Flour: For Gourmet Creations
Cremitalia Pistachio Flour opens up endless creative possibilities:
- Pistachio Macarons with Natural Color
- Gourmet biscuits and shortbread
- Flavored custards
- Cheesecake and semifreddo bases
- Uniquely colored glazes and ganaches
Other Essential Dried Fruits for the Professional Laboratory
Walnuts: Tradition and Versatility
Shelled Type A Walnuts are essential for:
- Traditional cakes and plum cakes
- Rustic biscuits and shortbread
- Walnut bread and savoury leavened products
- Mixed pralines and crunchy treats
- Autumn ice creams and semifreddos
Peanuts: Cost-Effectiveness and Yield
Peeled Peanuts offer excellent value for money for:
- Breakfast cakes and biscuits
- Snacks and savory baked goods
- Cheap pralines for ice cream
- Alternative spreadable creams
Cremitalia Roasted Peanut Granules are ready to use for quick decorations.
Amaretto Grains: The Italian Touch
Amaretto Granella is perfect for:
- Decorating tiramisu and spoon desserts
- Cheesecake and tart bases
- Topping for cream ice cream
- Finishing of semifreddo and mousse
Sultanas: Natural Sweetness
Sultana grapes are essential for:
- Artisanal panettone and colomba cakes
- Strudel and leavened desserts
- Traditional biscuits and shortbread
- Ice creams and semifreddos with fruit
Special Ingredients: Alternative Seeds and Flours
Coconut Rapè: Exotic and Versatile
Desiccated Coconut Flour (Rapped Coconut) allows you to create:
- Exotic and fusion desserts
- Coconut biscuits and shortbread
- Tropical Cake Decorations
- Coconut ice creams and sorbets
- Gluten-free and vegan products
Seeds for Bread and Savoury Pastries
Natural Sesame Seeds are perfect for:
- Artisan bread and breadsticks
- Crackers and savory baked goods
- Decoration of focaccia and schiacciate
- Gourmet savoury biscuits
Cremitalia Fennel Seeds are essential for:
- Traditional Apulian Taralli
- Savoury biscuits and aromatic breadsticks
- Flavored bread
- Regional baked goods
Cremitalia Anise Seeds are characterized by:
- Traditional regional biscuits
- Aromatic Christmas sweets
- Spiced bread
- Liqueurs and infusions for soaking
How to Preserve Professional Dried Fruit
Proper storage of dried fruit is essential to maintain its quality, aroma, and shelf life. Here are some professional best practices:
Temperature and Humidity
- Ideal temperature : 15-18°C in a cool, dry environment
- Relative humidity : less than 60% to avoid rancidity
- Avoid sudden changes in temperature : they cause condensation and deterioration
- Away from heat sources : ovens, proofing cells, radiators
Containers and Packaging
- Airtight containers : preferably made of glass or food-grade plastic
- Vacuum packed : for dried fruit that is not used frequently
- Labelling : opening and expiry dates clearly visible
- FIFO rotation : First In First Out for optimal inventory management
Shelf-Life by Type
- Whole almonds and hazelnuts : 6-8 months if stored correctly
- Shelled pistachios : 4-6 months (more delicate due to fat content)
- Nut flours : 3-4 months (larger surface area = faster oxidation)
- Roasted kernels : 4-6 months in an airtight container
- Praline dried fruit : 6-8 months thanks to the protective caramelization
Food Cost Calculation and Purchasing Optimization
Dried fruit often represents a significant cost item. Here's how to optimize your purchases:
Professional Formats: Real Savings
- 1 kg format : ideal for testing and niche products
- 5 kg format : 15-20% savings for frequently used ingredients
- 10 kg format : 25-30% savings for high-production laboratories
- Calculate monthly consumption : buy the format that covers 2-3 months of production
Yield and Conversions
- From whole to chopped : 5-8% loss due to waste and dust
- From whole to flour : yield approximately 95%
- Roasting : 3-5% weight loss due to moisture evaporation
- Buy pre-made : saving time and energy often makes up for the higher cost
Smart Purchasing Strategies
- Seasonal purchases : new almonds and hazelnuts in September-October
- Safety stock : 20-30% more for critical ingredients
- Supplier diversification : consistent quality and continuity of supply
- Quality Testing : Always taste before making major purchases
2026 Trends: Dried Fruit and Innovation
The market for dried fruit for professional pastry making is evolving rapidly:
Origin and Traceability
- Certified Italian origin : customers are willing to pay a 20-30% premium
- Short supply chain : product storytelling increases perceived value
- Organic certifications : 40% growth year-on-year
- Blockchain Traceability : For Ultra-Premium Products
Sustainability and Packaging
- Compostable packaging : growing demand from eco-conscious laboratories
- Waste reduction : fractional sizes for expensive ingredients
- Circular economy : reusing waste for flour and oil
New Applications
- Plant-based drinks : homemade almond and hazelnut milk
- Healthy snacks : energy balls and protein bars
- Plant-based ice cream : nut bases for vegan ice cream
- Alternative flours : for gluten-free and keto products
Professional Recipes: Maximizing Nut Yield
Professional Hazelnut Praline
Using Whole Toasted Hazelnuts :
- 1 kg toasted hazelnuts + 500g sugar + 100ml water
- Caramelize at 160°C until amber in color
- Pour onto a silpat and cool
- Grind finely for pure praline
- Yield: 1.4 kg of premium praline
- Cost per kg: 40% lower than ready-made praline
Artisan Spreadable Cream
With Toasted Hazelnut Flour :
- 500g hazelnut flour + 300g dark chocolate + 200g icing sugar + 100ml hazelnut oil
- Melt the chocolate and mix all the ingredients together.
- Blend until creamy
- Pour into 200g jars
- Margin: 65-70% selling at €8-10 per jar
Pistachio Ice Cream with Granella
Combining pure paste and pistachio grains :
- Ice cream base + 80g pure pistachio paste per litre
- Add 30g of chopped pistachios at the end of mixing.
- Decorate the surface with additional sprinkles
- Result: premium ice cream with superior texture and visual appeal
- Selling price: +€1 compared to standard flavors
Conclusion: Invest in Quality to Stand Out
Choosing high-quality professional dried fruit is not a simple purchase, but a strategic decision that directly impacts:
- Perceived quality : customers recognize and appreciate premium ingredients
- Marginality : quality dried fruit products justify higher prices
- Reputation : qualitative consistency builds customer loyalty
- Versatility : A complete assortment expands creative possibilities
- Efficiency : professional formats and pre-processed products optimize times
Whether you're making traditional pastries, artisanal ice cream, or innovative creations, having quality almonds , perfectly roasted hazelnuts , premium pistachios , and a full assortment of professional dried fruit at your disposal allows you to work with the peace of mind of always having the right ingredients at the right time.
Explore the full range of professional dried fruit at Dea Distribuzione and take the quality of your creations to the next level. Professional formats, certified quality, and fast delivery for your lab.