Available products
5 references
Looking for a wholesale dried fruit supplier?
I'm Jessica, your dedicated wholesale account manager.
Direct sourcing — Rungis and Bordeaux.
- ✓Direct sourcing from producers
- ✓Quality controlled (shelf-life, calibre, origin)
- ✓Next-day delivery in Île-de-France
- ✓Bulk, custom packaging, co-packing
- ✓B2B account with pricing tiers
Shipping & pickup
Rungis pickup
Pick up your order at our Rungis market depot. By appointment Monday through Friday.
Nationwide delivery
Delivery within mainland France and major European cities. Indicative lead time 24-48h.
Careful packaging
Reinforced cardboard, anti-shock padding, traceability labels.
Frequently asked questions
About this category
Praliné, chocolate spread, ganache or chocolate bar all share a central ingredient: the hazelnut. For craftsmen working with volumes, the choice of calibre, packaging and batch directly affects yield and the consistency of production.
A hazelnut for every trade
The shelled hazelnut 13/15 remains the benchmark format for everyday pastry: tart, shortbread, financier, crumble. Its uniform calibre makes dosing easier and guarantees even baking on the tray. For the chocolatier and confectioner, it goes into coatings, rocks and mendiants, where the crunch must hold up to baking without fading.
The blanched hazelnut 12/14, stripped of its skin, is the choice whenever a preparation fears bitterness: praliné, chocolate spread, whipped ganache. The absence of skin prevents discolouration and the tannic taste that can spoil a long recipe. Finer than the 13/15, it roasts faster and releases a more concentrated aroma in less time.
The in-shell hazelnut 22/24 keeps its husk. Catering and retail outlets use it for snacking, tasting platters or resale by weight: the shell protects the kernel, extends freshness and offers an attractive look on the counter. The Meyva brand also offers shelled and milk-chocolate-coated hazelnuts in 5 kg buckets, designed for direct set-up on a buffet or display.
Calibres and packaging: choosing the right format
Calibre drives both usage and price per kilo. The table below summarises the most requested pairings from our catering and pastry clients.
| Calibre | Form | Packaging | Typical trade use |
|---|---|---|---|
| 13/15 | Shelled | 10 kg bag | Everyday pastry, shortbread, crumble, coating |
| 12/14 | Blanched (skinless) | 10 kg bag | Praliné, chocolate spread, ganache |
| 22/24 | In-shell | 5 kg bag | Snacking, retail, tasting |
| Meyva | Shelled / milk-chocolate coated | 5 kg bucket | Shop, buffet, display |
These formats cover the main needs of catering, bakery-pastry and artisan chocolate. For larger volumes or specific calibres, we adapt sourcing on request.
Storage, quality and batch traceability
The hazelnut is an oil-rich nut: poorly stored, it goes rancid. Controlling moisture and storage temperature determines how the product holds up to its best-before date (DLUO). At the end of the harvest (March–April), we recommend checking the moisture content of received batches as a guarantee of freshness for your preparations.
We select our batches by origin, calibre and moisture content, and we pass on the traceability information professionals need: DLUO, batch and origin accompany every order. Each delivery is intended first and foremost for steady production, not dormant stock.
Roasting, carried out by the customer to their own recipe, amplifies the aroma but shortens shelf life: a roasted batch should be used within the following days. For buyers managing production rates, planning orders against the DLUO prevents both shortages and surpluses.
In terms of food safety, nuts are subject to regulated monitoring: mycotoxins (aflatoxins) are tracked throughout the chain. The EFSA publishes the context and risk-management elements that help professionals guide their quality controls on receipt.
Ordering hazelnuts wholesale: what Palimex provides
Our hazelnut range is aimed at food professionals: pastry chefs, chocolatiers, restaurateurs, caterers and institutions. To prepare an efficient order, several points are worth anticipating.
- Calibre by use: 13/15 for pastry versatility, 12/14 blanched for praliné and ganache, 22/24 in-shell for retail and tasting.
- Packaging by pace: 10 kg bag for production, 5 kg Meyva bucket for the shop, 5 kg bag in-shell for retail.
- Volume and frequency: we adjust sourcing to your production rhythms and storage constraints.
- Traceability: origin, batch and DLUO are supplied with every order for your hygiene records.
- Wholesale pricing, available on request according to volumes and order frequency.
Calibre and packaging are best reasoned from your trade and your pace, rather than from price alone: a good batch poorly suited to the use tires production as much as it disappoints the palate.
Origin and harvest timing matter
European basins — Turkey and Italy at the forefront — structure hazelnut sourcing. The harvest directly shapes the calibres available and the lipid profile of the kernel from one season to the next. Tracking these variations lets you fine-tune purchases to availability, rather than suffer mid-year shortages.
Find our full range of nuts, fruit pastes and pastry ingredients in our professional food bulk offering, designed for catering buyers who want a single contact for their sourcing.