Hazelnut Paste Dark | BATA FOOD Supplier of Nuts (2024)

FAQs

Does hazelnut paste have nuts? ›

Freshly-cracked, medium-roasted hazelnuts have been finely ground into a paste. A natural way to bring an intense hazelnut taste without sugar. Also called "hazelnut butter".

Hazelnut butter or hazelnut paste is a food spread made from crushed and blended hazelnuts. More commonly found in Europe, hazelnut butter is also familiar when mixed with chocolate as an ingredient in chocolate spreads.

Patients with diagnosed hazelnut allergy, especially those with systemic reactions, should completely avoid hazelnuts and hazelnut containing products. Currently, patients allergic to peanuts are advised to avoid also all tree nuts, including hazelnuts.

Hazelnuts are often found in pastries and chocolates as well as in nut butters such as Nutella. Despite their uses, hazelnuts are the most common tree nut allergy in Europe.

Monin Roasted Hazelnut Flavouring Syrup (700ml)

This roasted hazelnut syrup is made using only natural fruits, nuts, spices, water and sugar and can be used in a wide variety of hot and cold drinks. Monin flavouring syrups are popular in coffee, hot chocolate, co*cktails, shakes, smoothies and more.

Hazelnuts have a sweet flavor and can be eaten raw, roasted or ground into a paste. Like other nuts, hazelnuts are rich in nutrients and have a high content of protein, fats, vitamins and minerals.

Gianduia or gianduja (Italian: [dʒanˈduːja]; Piedmontese: giandoja, Piedmontese: [dʒaŋˈdʊja]) is a hom*ogeneous blend of chocolate with 30% hazelnut paste, invented in Turin during Napoleon's regency (1796–1814).

Approximately 50 hazelnuts can be found in each jar of Nutella, as claimed by the company. The cocoa powder is then mixed with the hazelnuts along with sugar, vanillin and skim milk in a large tank, until it becomes a paste-like spread.

Nutella® hazelnut spread does not contain peanuts or any peanut ingredients, nor does the product come in contact with peanuts during manufacturing.

Hazelnut allergy is the most prevalent type of nut allergy in Europe, with symptoms that can range from mild, such as hives and itching, to severe, such as anaphylaxis, particularly in patients who are sensitized to highly stable allergens, such as storage proteins.