Our Product

Mr Knack

What make our product unique and second to none?

A combination of flavor and fragrance:

  • With common roasting macadamia methods, the kernel normally needs to be exacted from its shell before being roasted. This method weakens the creamy taste of the kernel itself. Instead, our macadamia are roasted in-shell nuts. Our new technique allows us to roast the kernel when it is still inside the shell, which adds depth to both the texture and the flavor, and allows the nuts to compete with stronger flavors. Roasting macadamia nut releases their essential oils. This causes the nuts to become more fragrant and flavorful than in their raw state.

  • Our macamadias are irresistible not only because of its finest taste but also its special fragrance of macadamia.

Enjoy cracking macadamia nut with your bare hands

  • The most competitive strength of our product lays on the fact that: everyone can easily use their bare hands to open a macadamia nut shell - the hardest nut shell in the world! No tool or special tip is required. No risk of injury could bother you when enjoying a macamadia moment.  

  • Unlike most macadamia nuts that are sawed off with a big visible groove in the center of their shells, it would take you a careful observation to realize that there are some extremely minor cracks (almost invisible) on our looked-like whole raw nuts.

We’ve spent 3 years finding a better ways to crack the world’s hardest nut. And it worked! By creating our own innovative technique, we are now able to supply the growing demand for premium, whole roasted macadamia nuts.

Known for long history for being crowned as “Queen of all nuts”, macadamia gets absolutely zero cholesterol at all, whereas, of course, naturally makes great high protein snacks with an excellent source of health-benefiting nutrients, minerals, antioxidants and vitamins.

The unique thing of our nuts is that: they remain perfectly every purest natural flavor of fresh macadamias: creamy, buttery, crunchy, slightly sweet, slightly salty and fragrant - simply irresistible!

 

 

  • Long Live Mr Knack
  • Product processing
  • Reviews

Long Live Mr Knack

Product processing

  • Material inputting

Once the nuts are picked, they are loaded into the hopper which feeds the dehusker (right). The dehusker has two rotating rollers which rip the tough outer husk from the nut. The brown nut that emerges has a moisture content of around 25% and weighs only about 46 % of the total. The huskings are composted and mixed with chicken litter to be used as fertiliser the following year.

  • Dehusking

To allow the nut to be cracked and the crunchy taste to develop they must be dried from 25% moisture after dehusking to 3% before cracking occurs. This is a two stage process. First the nuts are stored in a green house, which allows moisture content to be reduced to less than 10%, then they are moved to a heated container with temperature between 40 – 50 deg C for a week to reduce the moisture to 3%.

  • Drying

Macadamia nuts have an extremely hard shell that cannot be open with a regular nut cracker. Cracking of the shell is done mechanically by a specially designed macadamia nuts cracking machine. Nuts are cracked between a rotating steel roller and a fixed plate. The distance between the roller and the plate of the macadamia nut cracking machine can be adjusted for different size of nuts.

  • Cracking

Macadamia nuts have an extremely hard shell that cannot be open with a regular nut cracker. Cracking of the shell is done mechanically by a specially designed macadamia nuts cracking machine. Nuts are cracked between a rotating steel roller and a fixed plate. The distance between the roller and the plate of the macadamia nut cracking machine can be adjusted for different size of nuts.

  • Sorting

It is very important to sort nuts, a hand sorting inspection is carried out, to remove poor quality kernel. Our staff separate the nuts into different types (chips, halves, wholes) and sizes. They also take out the nuts with obvious problems like cracks, worm holes or discoloration. Undersized nuts also have to be removed (under 1/2 inch). Take a few nuts and test them by cracking them open and biting into them to see if they are crunchy. If they are still a little chewy, give them dried another 24 hours.

  • Packing & Storage

The macadamia nuts deteriorates rapidly and requires a storage environment that is very low in moisture and oxygen. Vacuum packed macadamia nuts should be stored in a cool (15°C to 25°C) and dry area. The correct vacuum pouch material, with the oxygen and water vapour transmission rate properties is used, the kernel will maintain its quality for 16 to 18 months. For longer shelf life, the product should be stored under cold storage with low relative humidity.

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