The speed, lightness, volume and result of processing depend on the quality of the walnut, and ultimately the quality of the walnut affects the profitability of the entire production.
Therefore, the first step is to determine the purpose of processing – for a whole kernel or confectionery, and based on this, select equipment.
When processing into a whole kernel, you need to carefully select the walnut when purchasing. You also need to know how the quality of the walnut changes throughout the year.
At the beginning of the season, the walnut has a high moisture content and elasticity. Thanks to this, with a gentle cracking, the kernel retains its integrity as much as possible. However, it requires more manual force to separate the kernel from the shell, since not only the kernel, but also the shell has high elasticity.
For long-term storage, the walnut goes through a drying stage. Therefore, closer to December, the walnut has the most optimal moisture content for processing – it is moderately dry, the walnut shell is easily cracked and separated using sorting equipment, the kernel remains intact. Processing the walnut in winter is easier, requires a minimum of manual intervention * and gives a high yield of the whole kernel.
* Provided that good quality cracked walnuts are used
In the spring and summer period, overdried walnuts may come across – due to storage under improper conditions (in a hot, dry room), it loses all moisture and becomes fragile. When cracking, the kernel is easily damaged even with manual cracking. With a small amount, overdried walnuts can be soaked for a couple of hours or placed in a humid environment. The walnut is saturated with moisture, regains its elasticity and stops crumbling; after cracking, the kernel will need to be dried to prevent mold.
Changes in the moisture content of the walnut must be taken into account in the business plan. Being ready for this, you can correctly calculate the profitability of production, as well as reconfigure equipment in time without wasting time.