Bakery Grade Selection Guide

Technical Guide for Industrial Bakers

Selecting the correct cashew piece size is a technical decision that directly impacts processing efficiency and product quality. Selecting the wrong grade can lead to processing line clogs, uneven baking, or poor product aesthetics. This guide helps food scientists and procurement managers choose between sliced, diced, and granulated cashews for automated bakery lines.

Understanding Sieve Sizes

Industrial cashew pieces are graded not just by color (White vs. Scorched) but strictly by sieve size:

• Large White Pieces (LWP): Sieve size typically passing through 8.00 mm but retained on 4.75 mm. Excellent for visible toppings on premium baked goods where a recognizable cashew aesthetic is desired.
• Small White Pieces (SWP): Sieve size passing through 4.75 mm but retained on 2.80 mm. The preferred choice for mixing into dense doughs, such as cookies and brownies, providing crunch without structural disruption.
• Baby Bits (BB) / Granules: Passing through 2.80 mm but retained on 1.70 mm. Ideal for cereal bars, protein snacks, and as a textured coating for chocolates.

Moisture Retention and Oil Migration

When incorporating cashews into baked goods, moisture and oil dynamics are crucial. Larger pieces (LWP) retain their crunch better during baking but may sink in thin batters. Smaller granules distribute flavor evenly and absorb surrounding moisture, which can be beneficial for binding but may soften the nut over a long shelf life. Choosing the right grade ensures optimal texture throughout the product’s lifespan.