New Crop Yunnan Walnut Kernel for Baking

New Crop Yunnan Walnut Kernel

The flesh of each kernel is thick, with high oil content, and the aroma is more intense after baking.
It can be applied to dough bread, pastry cake, various fillings, surface decoration, biscuits, etc

The Chuxiong walnuts in Yunnan are distributed at an altitude of 1600-2600 meters with an average annual temperature of 10-21 degrees Celsius; High nutritional value, non bitter and non astringent taste, thin skin, white and full kernel, and fragrant and sweet taste; The shell is thin and suitable, making it easy to pick kernels. The walnut kernel yield is about 50%. Yunnan walnut kernel contains 17.44% protein, 10.4% carbohydrate and 5.8% crude cellulose. The protein of Yunnan walnut is complete protein. Compared with common plant proteins such as soybeans and peanuts, most of the specific proteins of Yunnan walnut are small molecular proteins, which are easy to digest; Yunnan walnuts potentially contain nearly a hundred known functional active peptides, including antifungal, antibacterial, antiviral, anticancer cell, antioxidant and other activities.
Tips:Wash with clean water first, fill it with water and boil it. Filter the water thoroughly and bake at 180 ºC for 10-12 minutes until the walnuts are dry

 
After careful selection, manual shelling, and smokeless drying, each fruit kernel is achieved