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Comprehensive Breakdown of Cashew Broken Grades
During the shelling and peeling of cashew kernels, a portion naturally fractures into halves or clean pieces. Rather than losing quality, these broken kernels are optically graded by laser sorters into distinct particle sizes to suit industrial food processing.
Grade Descriptions & Applications:
- WS (White Splits): Clean halves split along the natural median. Excellent visual appeal on top of artisan breads, cakes, roasted granolas, and trail snacks.
- LP & LWP (Large Pieces): Pieces larger than 4.75mm. Widely utilized in Asian stir-fries, confectionery fillings, energy bars, and ice cream crunch toppings.
- SP (Small Pieces): Pieces between 2.8mm and 4.75mm. The global standard for biscuit crusts, cookies, cakes, and dry seasoning blends.
- BB (Baby Bits): Finely chopped bits (1.7mm to 2.8mm). Optimal feedstock for cold-pressed cashew butter, cashew milk, vegan cheeses, and nut spreads.
- SSW & SK1 / SK2: Scorched fragments with deeper roasted coloration, heavily discounted for industrial paste extraction and savory seasoning bases.
| Specification | WS / LP / SP / BB | W240 | W320 |
|---|---|---|---|
| Grade Code | WS (White Splits) | LP (Large Pieces) | SP (Small Pieces) |
| Particle Size | Halves (~10–15mm) | > 4.75mm | 2.80mm – 4.75mm |
| Primary Texture | Crisp, Nutty Half | Firm Chunk | Granular Crunch |
| Ideal Application | Granola, Snack Topping | Energy Bars, Confectionery | Cookies, Bakery Crusts |
| Relative Cost vs Whole | 30% – 35% Lower | 35% – 45% Lower | 45% – 55% Lower |