Why hazelnut selection matters for spread performance
Unlike solid chocolate, spreads rely on a delicate balance of hazelnut paste, cocoa, sugar and oils. Small variations in hazelnut quality can significantly affect:
- Flavor intensity — deeper roast boosts aroma, but too much can mask cocoa notes.
- Color — lighter roasts create brighter, creamier tones; darker roasts create deeper browns.
- Texture — particle size impacts smoothness and mouthfeel.
- Viscosity — fat content alters spreadability and filling performance.
For large-scale manufacturers, consistency from batch to batch is essential to maintain brand identity.
Formats used in chocolate spreads and fillings
Manufacturers generally choose from three main hazelnut formats depending on cost structure and desired sensory profile.
1. Hazelnut paste (100% pure)
The gold standard. Made from finely ground roasted hazelnuts, offering:
- High flavor concentration
- Natural fat content for smooth texture
- Excellent aroma retention
Preferred by premium spread brands and manufacturers wanting a clean-label ingredient.
2. Hazelnut praline (sweetened paste)
Blended with sugar and sometimes caramelized for a richer profile. Common in:
- Chocolate fillings
- Biscuit centers
- Layered confectionery
The sweetness and viscosity help reduce total cocoa fat usage in formulations.
3. Roasted hazelnut meal or granules
Used less in smooth spreads but ideal for:
- Textured fillings
- Layered bakery creams
- Spreads with industry-driven cost targets
Roast levels and their impact
Roast level dramatically influences aroma development:
- Light roast — delicate, natural hazelnut tone; ideal for white or milk-based spreads.
- Medium roast — balanced profile preferred by most chocolate spread brands.
- Strong roast — intense aroma suited for dark chocolate fillings.
Buyers often request sample comparisons before locking in long-term specifications.
Fat content and stability considerations
Hazelnuts naturally contain around 60% fat. While this is beneficial for smooth spreads, it also affects:
- Product viscosity — more fat = softer spread.
- Heat sensitivity — high-fat pastes may soften quickly during filling.
- Shelf-life stability — oxidation must be controlled through proper storage.
To maintain consistency, manufacturers frequently specify:
- Moisture range
- Particle size (e.g., under 20 microns)
- Peroxide values and freshness indicators
How color influences consumer perception
The color of hazelnut paste shapes the visual identity of the spread. Brands targeting:
- Premium natural positioning prefer lighter, creamier tones.
- Chocolate-rich profiles use medium-to-dark pastes to deepen the visual impact.
Turkish suppliers adjust roast and kernel selection to achieve desired tones.
Packaging formats for bulk hazelnut paste
Export-focused manufacturers typically ship in:
- 13–20 kg tins for confectionery and chocolate plants.
- Vacuum-block bags in 5–12 kg cartons for extended shelf life.
- Plastic pails for bakeries and spread producers with higher consumption rates.
Full-container loads can include mixed items (paste + kernels + roasted hazelnuts) to maximize freight value.
Summary
Chocolate spread and cream manufacturers rely on precise hazelnut selections to achieve signature flavor, color and texture. By defining roast level, fat content, particle size and paste type, buyers can ensure consistent results across large-scale production.
Atlas supplies hazelnut pastes, pralines and roasted formats tailored for full-spectrum industrial needs, supporting both premium and large-volume brands.