Crocant & Candied Products

Crocant / Candied from almonds

Crocant / Candied from almonds
All almond products and almond preparations up to a minimum size of 5 mm are manufactured on our professional candying line. At Moll, only high-quality oils with a high proportion of unsaturated fatty acids are used in this process. Almond crocant products are available in many varieties, as a latest development also with spices such as chilli, curry or pepper. Sweet and spicy. Perhaps this is just the right thing for your new product concept? We can also offer you candied almond slivers and flakes.

Crocant / Candied from hazelnuts

Crocant / Candied from hazelnuts
These are the snacks ad food ingredients of today. Candied hazelnuts are simply irresistible and taste very moreish. Candied hazelnut flakes covered in chocolate create a unique crispy experience and hazelnut crocant has been a classic for a long time. Have you got any more ideas? We can take them and transform them into unforgettable tastes.

Crocant / Candied from walnuts

Crocant / Candied from walnuts
Ice-cream with „maple walnuts” – this composition has indeed become something of a household name. We have made it fashionable with our candying technology and supply this classic ingredient in large and small quantities according to your specifications to the ice-cream industry and connoisseurs in the business. The delicious 8-15 mm chunks are called „pieces” and the smaller ones measuring 4-7 mm are known as „mixed crumbs”. These delicious treats are currently capturing a completely new place for themselves on the snack shelves. Not too sweet and wonderfully crispy. People love them.

Crocant / Candied from pistachios

Crocant / Candied from pistachios
Pistachios are expensive and sought after. They cost considerably more than almonds or hazelnuts. This is the reason why nobody has so far ventured into mass-producing this luxury product. Our laboratory tests with candied pistachios must always take place behind closed doors. Who will be the first to implement this idea together with our Moll team?

Crocant / Candied from cashew nuts

Crocant / Candied from cashew nuts
Cashew nuts can be made into crocant and can also be candied. We have time-tested specifications for you here and will also gladly develop your individual product. With conventional sugar, cane sugar, with chilli, with honey - or how else would you like it?

Crocant / Candied from macadamias

Crocant / Candied from macadamias
We can add another crown to the queen of nuts by making them into crocant or by candying them. The result is pure mouth-watering indulgence. Benefit from our experience with this sensitive nut and put us to the challenge. Perhaps a sweet and spicy snack would fit into your concept? Cinnamon, curry, sea salt and co. are here at the ready.

Crocant / Candied from pecan nuts

Crocant / Candied from pecan nuts
Just imagine halves of candied pecans as the crowning decoration on your new chocolate creations or pecan crocant in your biscuits and pastries. We welcome your ideas. We are prepared.

Crocant / Candied from Brazil nuts

Crocant / Candied from Brazil nuts
Crocant and candied Brazil nuts and Brazil nut preparations are delicious. Moll is already candying whole Brazil nuts for a special project for the snack market. Please let us know if we can be of assistance to you if you have special ideas for products. We will play about with ingredients and experiment with you until the product becomes a success.

Crocant / Candied from coconuts

Crocant / Candied from coconuts
Our coconut crocant „fancy shred” is legendary. Our development laboratory will happily work hand in hand with you to develop a product idea into a marketable article. However, coconut is a product that really polarises people. In other words, you either absolutely love it or you hate it. Let‘s talk about it.

Crocant / Candied from pumpkin seeds

Crocant / Candied from pumpkin seeds
We do not have any examples of products using candied pumpkin seeds or pumpkin seed crocant so far. However, initial laboratory tests have produced some surprisingly delicious results. Why not be the first to put this idea into practice with us?