Shelling and conditioning

From hazelnut to ready to taste almond.
Expertise in the service of delicacy

First Pole

From earthy hazelnut to a clean shelled hazelnut: Stabilization station.

The hazelnuts are still rich in soil and aren’t calibrated. They are then washed and drained before being carefully checked (hull and almond check) by our team. This meticulous process is the first step in guaranteeing quality hazelnuts.

They are then dried at 45 degrees to reach 6% humidity. The hazelnuts are then broken, calibrated and weighed. Each nut that is still whole (with its shell) is thus stabilized and potentially ready to be broken.
The FACMA station can process 1000 tonnes of hazelnuts per year. It allows us to absorb both our own crops as well as those entrusted by the partner farmers. Each lot is clearly identified. Taking back the hazelnuts remains possible if the farmer wants to break his hazelnuts himself or use them otherwise.

Second Pole

Retrieving the almond and using the hulls. The ready to be broken hazelnuts’ballet.

The next step is to process the hazelnuts with the higher accuracy. Breakage, calibration and packaging.
This is where a formidable machine with impressive dexterity comes in. The breaker. It will break the shell by taking into account the hazelnut’s. Hull and kernel are now separated.
Precise control of any foreign bodies including metals is carried out by optical reader sorting and a very high precision X-ray detection.

Third Pole


Almonds are then graded and packaged in bags (recyclable and reused) that can contain almost 1000 kg of almonds.
Almonds are brought to the packaging machine. Finally, they descend by gravity in light protecting bags’ direction. These bags are vacuumed, labeled and ready to be used by our customers. Some of the best pralines in France are often created from those high quality hazelnuts, those which make our country’s fame throughout the world.