If you are unsure what product will suit your application best, International Macadamia recomends: Snacks: Whole and half kernel blends, raw, roasted and salted or flavoured are packed alone or in blends for sale in retail outlets around the world. Ingredients for chocolates: Whole kernels (Style 1) for enrobing, Styles 2 and 4 for macadamia caramel and chocolate clusters, small chips and pieces (Styles 6, 7 & 8) for chocolate bars and toppings. Macadamia Paste, made to specifications for pralines. Ingredients for biscuits and cakes: Style 4 macadamias are ideal for large cookies and biscuits. Styles 5 & 6 are excellent for finer, smaller biscuits, granola bars and for inclusion in cakes. Macadamias in a Christmas cake are superb. Ingredients for ice cream: The popularity of the candy coated macadamia chip in ice cream has grown tremendously in the USA and Japan. We can supply a wide variety of small chip kernel for any application by dicing to specification. Ingredients for food service: Awareness of the versatility of macadamias has extended their use into all areas of food service. Restaurants in Australia and overseas are creating exciting new menu items with macadamias. Style 4, halves, in salads; styles 5 & 6 in desserts and small chips (styles 7 & 8) as toppings for meat and food dishes.
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