Description
Heating hazelnuts to create a stable and smooth paste.
Technical
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.
Culinary Significance
Hazelnut pasteurization is a key step in creating traditional Italian desserts, such as hazelnut gelato or hazelnut cake.
Science
Primary Reaction
Maillard Reaction
Parameters
Temperature
160°C optimal
150°C to 170°C range
Temperature range for optimal pasteurization and stabilization of hazelnut paste
Time
20 minutes
10 minutes – 30 minutes
Equipment
Industrial roaster or food processorThermometerStirring utensils