Hazelnut Sauce
Hazelnut Sauce is a sweetened, spreadable paste in which roasted hazelnut solids are dispersed through a sugar and fat continuous phase, sold to bakeries and confectionery plants as a filling, spread or flavour base.
The defining component is hazelnut paste, produced by roasting shelled kernels and grinding them until the cell structure ruptures and the natural oil is released, giving a fluid mass of oil and finely divided nut particles. That paste is combined with icing sugar, additional vegetable fat, milk or whey solids and lecithin, and in the widely traded cocoa version with cocoa powder. Because the continuous phase is fat rather than water, the sauce contains very little free moisture, and its microbiological stability comes from low water activity rather than from preservatives.
The traded form is a smooth brown paste that is firm at ambient temperature and becomes freely pumpable when warmed to around 35 to 40 degrees Celsius. Particle size decides mouthfeel, and refined grades are milled to below 25 micrometres so no grittiness is detectable. Since the product is anhydrous it does not boil out in the oven, which makes it usable as a pre bake filling as well as a post bake application.
We source bulk Hazelnut Sauce from top China manufacturers for our partners. The manufacturer is in Beijing. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
or call +86-21-6858 0751
- Function
- Bakery ingredient
Specifications
| Item | Specification |
|---|---|
| Appearance | Smooth homogeneous paste, no oil separation on delivery |
| Colour | Light to medium brown, uniform, matching approved standard |
| Flavour and odour | Characteristic roasted hazelnut, sweet, free from rancid note |
| Hazelnut paste content | Declared per grade, 8.0 to 45.0% |
| Total fat | 28.0 to 40.0% |
| Moisture | Not more than 1.5% |
| Water activity | Not more than 0.45 |
| Particle size, D90 | Not more than 25 micrometres |
| Peroxide value | Not more than 2.0 meq O2/kg fat |
| Viscosity at 40 degrees Celsius | 4000 to 12000 mPa.s, Brookfield |
| Lead | Not more than 0.1 mg/kg |
| Aflatoxin B1 | Not more than 2 microgram/kg |
| Total plate count | Not more than 1000 cfu/g |
| Yeast and mould | Not more than 50 cfu/g |
| Salmonella | Absent in 25 g |
Common Markets Grades
Grades separate first on hazelnut content. Premium filling grades carry 30 per cent or more hazelnut paste and are sold on nut declaration, while economy grades sit in the 8 to 13 per cent range and lean on hazelnut flavouring to carry the aroma. Cocoa hazelnut sauce, the gianduja style spread, is a separate line with its own cocoa solids declaration. Pure hazelnut paste with no added sugar is traded alongside these as a compounding ingredient rather than a finished sauce.
Physical grades cover fineness, expressed as maximum particle size after refining, and rheology, expressed as viscosity and yield value at a stated temperature, which determines whether the sauce is for depositing, injecting, enrobing or one shot moulding. Palm free and non hydrogenated fat versions are made where fat labelling matters, and sugar reduced grades are built on maltitol or erythritol. Roast level, from light to dark, is specified separately because it changes both colour and aroma intensity.
Applications
- Injected and deposited filling for croissants, brioche, filled buns and doughnuts, stable through baking because it carries almost no water
- Centre filling in moulded chocolates and one shot praline lines
- Sandwiching cream for wafers and biscuits, where fat phase compatibility with the wafer prevents sogging
- Spread and topping for crepes, pancakes and toast in food service packs
- Ripple and variegate in ice cream, where low moisture prevents ice crystal formation at the interface
- Flavour and body base for hazelnut milk drinks, lattes and dessert sauces after dilution
- Layer in cakes, entremets and gateaux, applied cold to set into a firm band
- Base for hazelnut buttercream and ganache, added to the fat phase without introducing water
- Coating and enrobing mass for dragees and coated nuts when adjusted with additional cocoa butter
China Manufacturers of Hazelnut Sauce
Top Hazelnut Sauce manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
Hazelnut sauce is a compound food rather than a food additive and carries no E number of its own. In the European Union the additives typically present, principally lecithins and polyglycerol polyricinoleate used as viscosity modifiers, are authorised under Regulation 1333/2008 with assigned E numbers, and cocoa containing versions must also respect the compositional rules of the cocoa and chocolate products directive where the product is named as a chocolate spread. In the United States the same components are used under generally recognised as safe status or specific food additive regulations, and manufacture falls under the preventive controls rules for human food.
Allergen control is the dominant compliance issue. Hazelnut is a declarable tree nut in the United States, the European Union and most other markets, and milk and soya are declarable where dairy solids or soya lecithin are used. Aflatoxin limits for tree nuts apply to the incoming kernels, with the European Union setting maximum levels for aflatoxin B1 and total aflatoxins in hazelnuts intended for direct consumption and the United States applying an action level for total aflatoxins in foods. Codex general standards for contaminants and for food additives apply in international trade.
Manufacturing Process
Shelled hazelnut kernels are cleaned, sorted optically to remove shell fragments and defective nuts, and roasted in a continuous drum or hot air roaster to a defined colour endpoint. Roasting develops the pyrazine aroma that defines the product and reduces kernel moisture to below two per cent. Where a blanched appearance is wanted the skins are removed by rubbing and aspiration after roasting. The kernels are then pre ground in a mill to a coarse paste, which frees the oil and turns the solid into a flowable mass.
The paste is compounded with icing sugar, added fat, milk or whey powder, cocoa where used, and lecithin in a mixer, then refined on a three or five roll mill or in a ball mill until the target particle size is reached. Conching or extended agitated holding follows in the chocolate style route to develop flavour and drive off residual volatiles. Lecithin and additional fat are adjusted at the end to set final viscosity. The sauce is filtered, deaerated, tempered where cocoa butter is present, and filled warm into pails or drums, then cooled under controlled conditions so the fat crystallises in a stable form and no oil separation occurs on storage.
