Min 95% wholes
>20 mm
Snack: Homogenous macs
Min 90% wholes
16-20 mm
Snack: Homogenous macs
and mixed nuts
Ingredients and confectionery: Chocolate formats
Min 90% wholes
13-18 mm
Snack: Homogenous macs
and mixed nuts
Ingredients and confectionery:
Chocolate formats
Min 50% wholes
>13 mm
Snack: Homogenous macs
Half of a whole kernel with not more than 1/8 of its mass missing
Min 90% halves
≥17 mm
Snack: Homogenous macs, mixed nuts and trail mixes
Min 80% halves
>13 mm
Snack: Homogenous macs, mixed nuts and trail mixes
Ingredients and confectionery: Baking packs and chocolate formats
Natural blend
10-13 mm
Snack: Trail mixes
Ingredients and confectionery: Chocolate formats
Pieces can be naturally broken or diced with a range of size specifications
Pieces
8-12 mm
Ingredients and confectionery: Baking packs, nut bars and ice-cream
Processed: Dairy substitutes and butters & pastes
Pieces
5-9 mm
Ingredients and confectionery: Baking packs, nut bars, chocolate formats and ice-cream, dips & sauces
Processed: Dairy substitutes, butters & pastes and protein powders
Pieces
3-6 mm
Ingredients and confectionery: Chocolate formats, ice-cream, dips & sauces
Processed: Dairy substitutes, butters & pastes and protein powders
Fines / meal are produced when
macadamias are diced and consist of any small material less than
3 mm in size
Fine pieces and meal
<3 mm
Ingredients and confectionery: Dips & sauces
Processed: Dairy substitutes, butters & pastes, oils, flour (sifted 0-1mm) and protein powder
