#4 and #5 are size descriptions of macadamia nuts. #4's contain approximately 80% half kernels. The remaining percentage is #5's which are a "large chip" variety that occurs naturally through a special screening process. With a buttery, slightly sweet taste and satisfying crunch, this combination of sizes works extremely well as a bakery ingredient to make cookies, cakes, and pastries.
Also known as "bush nut" or "Hawaii nut", macadamia nuts originate from Australia. Today, they are predominately grown in South Africa, Australia, and Hawaii. Macadamia nuts are a rich source of many different vitamins and minerals, including thiamin, vitamin B6, manganese, iron, magnesium and phosphorous. Compared to other nuts, such as almonds and cashews, macadamias are high in total fat and relatively low in protein. They are made up of 59% monounsaturated fats, 17% of which is the omega-7 palmitoleic acid.
Size: 12-15 mm
Moisture: 1.5% Maximum
Peroxide Value: 5.0 meq/kq Maximum
- Stored in AIB Superior Rated Facility
Suggested Storage: The product shelf life is dependent on storage conditions and is highly variable. Macadamia nuts should be stored under cool, dry conditions and in a humidity controlled environment. The industry standard for shelf life, when stored under optimum conditions, is 12 months from the date of manufacture.
Note: The specifications listed above are averages only. For information on specific lots, please request via our sales department.