Applications Library • Confectionery

Gianduja-style spreads & slabs

Q: Which hazelnut format is most common for gianduja-style spreads & slabs?

Most gianduja programs use roasted hazelnut paste (often refined) as the primary nut component, sometimes supported by hazelnut oil to fine-tune viscosity and mouthfeel. Whole roasted kernels and controlled cuts are used when you want texture, inclusions, or a more artisanal bite.

Q: What are the key quality levers for smooth, stable gianduja spreads?

The main levers are roast profile (aroma and color), paste fineness (mouthfeel), fat phase management (oil separation control), and oxidation protection (aroma preservation). For slabs, crystallization behavior and temperature control during processing and storage become even more important.

A detailed, procurement-ready overview of gianduja-style spreads and slabs — including hazelnut paste selection, roast and color targets, fineness and mouthfeel control, fat-phase and stability considerations, and packaging approaches that protect aroma and shelf life.

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Typical end uses: chocolate-hazelnut spreads, praline/gianduja fillings, molded or extruded slabs for enrobing, layered confectionery bars, bakery inclusions, and premium “nut-forward” confectionery lines.

Gianduja-style spreads & slabs illustration

Where it fits

Gianduja-style products combine hazelnut solids with a fat phase (often cocoa butter and/or vegetable fats, depending on the concept), plus cocoa and sugar to deliver a smooth, nut-forward profile. Unlike simple nut spreads, gianduja systems behave like confectionery masses: texture and stability depend on paste fineness, fat composition, and process discipline.

The main procurement drivers are flavor consistency (roast profile and aroma), particle control (fineness and low grittiness), and shelf stability (oxidation protection and controlled oil separation). For slabs and cuttable formats, an additional driver is structure: the mass must set predictably, release cleanly from molds, and maintain texture through distribution temperature variations.

We support manufacturers by aligning hazelnut raw material form to your process: roasted kernels for in-house grinding, refined hazelnut paste/puree for consistent mouthfeel, and hazelnut oil as a tuning lever for viscosity and flavor release. For programs with inclusions, controlled cuts can be specified to protect bite and visual uniformity.

Roast alignment Paste fineness targets Color consistency Oxidation protection Lot traceability

What “good” looks like in gianduja supply

A stable gianduja product is built on consistent hazelnut inputs. The goal is to reduce batch-to-batch variability so your refining, tempering (if used), and filling lines run predictably.

Stable roast & aroma: consistent sensory profile and reduced “green” or “flat” notes.
Controlled fineness: smooth mouthfeel that matches your positioning (spreadable vs cuttable).
Low oxidation risk: protected aroma and longer shelf-life confidence.
Process-ready documentation: COA flow, traceability, and defined tolerances.

Recommended formats

Typical starting points for pilots and scale-up. We align roast level, fineness, and packaging to your process and finished-product target.

Roasted hazelnut paste / puree — the primary input for smooth gianduja masses and spreads.
Roasted kernels — for in-house grinding where you control roast and refining.
Hazelnut oil — used to fine-tune viscosity and mouthfeel; also supports flavor release.
Controlled cuts (diced/chopped) — when you want texture or inclusions in slabs/bars.
Blanched inputs (optional) — used when lighter color targets are required.

Technical considerations

The variables that most often impact throughput, mouthfeel, stability, and consumer perception in gianduja-style products.

Roast profile: defines aroma intensity, perceived sweetness, and color.
Paste fineness: impacts smoothness and spreadability; supports “premium” mouthfeel.
Fat phase behavior: oil separation risk, viscosity, and “set” behavior in slabs.
Oxidation management: roasted nuts are aroma-sensitive; protect with oxygen barrier packaging.
Allergen control: segregation planning, documentation and labeling alignment.
Traceability: lot coding and COA flow to support audits and customer QA release.

Packaging approach

Spreads and pastes are sensitive to oxygen (aroma) and temperature (rheology). Packaging choices should protect quality through logistics.

For paste and roasted formats, oxygen barrier liners and sealed packaging protect aroma and reduce oxidation risk. For oils, tight sealing and clean handling help maintain stability and minimize off-notes.

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Spreads vs slabs: what changes technically

Gianduja-style spreads prioritize stable viscosity and smooth mouthfeel over time. The main failure modes are oil separation, aroma fade (oxidation), and texture drift (thickening or thinning depending on the fat phase and storage temperature).

Gianduja-style slabs (cuttable or moldable formats) add a structural requirement: the mass must set and hold shape. This makes temperature control, fat composition, and process repeatability more important. Many slab programs also use inclusions or layered builds, which can add fat migration considerations and require tighter particle control.

Common levers used by R&D and production teams

Roast & color targets: align sensory profile and finished product appearance.
Fineness alignment: define paste fineness to match premium mouthfeel expectations.
Oil management: use paste selection and (where needed) hazelnut oil as a controlled tuning lever.
Process control: consistent inputs reduce refining/tempering variability and rework.
Packaging protection: oxygen barrier packaging helps preserve roasted aroma in storage and transport.

We help keep your ingredient inputs consistent (paste quality, roast, packaging and documentation) so your formulation and process decisions remain stable across lots.

Typical specification markers

Below is a practical checklist commonly used by procurement and QA teams for gianduja-style spreads and slabs. We align each item to your destination market, process requirements, and product positioning (spreadable vs cuttable).

Parameter	How we align it
Format	Roasted paste/puree, roasted kernels, hazelnut oil; optional controlled cuts for inclusions
Roast profile	Aligned to your flavor target (clean, medium, deep roasted) and color expectations
Fineness / texture	Defined fineness targets to support mouthfeel and spreadability
Oil separation risk	Managed through consistent paste quality and packaging; specs aligned to your process
Moisture	Controlled to reduce variability and protect stability
Defect sorting	Screened and optically sorted where required
Micro profile	Aligned to customer specifications and destination requirements
Aflatoxin	Managed through risk-based sourcing and partner controls
Packaging	High-barrier liners, sealed containers/drums where applicable; export cartons and palletization
Traceability	Lot coding, COA flow, and documentation pack for QA release

Final values depend on product form and customer requirements. We provide lot documentation with each shipment and can align specification sheets to your internal QA templates.

Texture & mouthfeel control

Consumers notice grittiness immediately. Defining fineness targets and controlling variability helps maintain a premium eating experience.

Refined paste supports smoother spreads and cleaner slab cuts.
Consistent lots reduce rework and batch corrections.
Optional inclusions require calibrated cuts for uniform bite.

Aroma protection

Roasted hazelnut aroma is a key differentiator in gianduja. Oxygen exposure can flatten aroma over time without the right packaging strategy.

Oxygen barrier packaging helps preserve roasted notes.
Temperature management supports stable flavor release.
Forecast-based supply helps keep inputs fresh and consistent.

Scale-up readiness

Scale-up is smoother when specifications are explicit and documentation is consistent. This reduces variability across plants and co-packers.

Defined tolerances for paste, oil, and inclusions.
Batch documentation supports audits and customer approvals.
Multi-shipment programs reduce supply disruption risk.

FAQ

Which hazelnut format is most common for gianduja-style spreads & slabs?

Most gianduja programs use roasted hazelnut paste (often refined) as the primary nut ingredient. Hazelnut oil may be used to fine-tune viscosity and mouthfeel. Roasted kernels are common when customers prefer in-house roasting/grinding, and controlled cuts are used for texture or inclusions.

What are the key quality levers for smooth, stable gianduja spreads?

The main levers are roast profile (aroma and color), paste fineness (mouthfeel), fat phase management (reducing separation risk), and oxidation protection (preserving aroma). For slabs, predictable setting and temperature control during production and storage become even more important.

Can you match a target particle size or cut?

Yes. We can supply calibrated kernels and controlled cuts (sliced, diced or chopped) and align tolerance bands. For paste, we align fineness targets and support consistent lots to help maintain stable texture and processing behavior.

Do you support long-term supply programs?

Yes. We structure annual and multi-shipment programs with consistent specifications, batch documentation and forecast-based planning. This supports stable flavor, color, and process performance across seasons.

Next step

Send your target product type (spread, filling, slab), target nut percentage, desired roast/color profile, packaging format, and destination. We will propose suitable hazelnut paste/oil inputs, documentation flow, and a shipment plan aligned to your production and shelf-life goals.

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