What You Need to Know
Hazelnut pasteurization involves heating hazelnuts to a high temperature, typically around 160°C, to create a stable and smooth paste. The process requires precise control over the temperature and heating time.
Hazelnut pasteurization is a key step in creating traditional Italian desserts, such as hazelnut gelato or hazelnut cake.
Key Parameters
Temperature
160°C
150°C - 170°C
Time
20 minutes
10 minutes - 30 minutes
Equipment
Industrial roaster or food processorThermometerStirring utensils
Steps
- 1.
Gianduja (Piedmont, Italy): Essential for creating the smooth chocolate-hazelnut paste
- 2.
Hazelnut Baklava (Turkey): Provides depth of flavor in the nut filling
- 3.
Hazelnut Praline (France): Forms the base for the caramelized nut confection
The Science
Primary Reaction
Maillard Reaction