Chocolate spreads depend on one ingredient more than most people realize: hazelnut input. Whether you process whole kernels in-house or dose ready paste, hazelnuts control the spread’s aroma, color, creaminess, and long-term stability on the shelf. This page is a procurement-ready guide for choosing the right hazelnut format (kernels, paste, meal), defining the specifications that matter for production, and protecting the roasted hazelnut profile through packaging and logistics.
In chocolate spreads, hazelnuts are used to deliver a recognizable nut aroma and a rich, creamy mouthfeel. Roast level drives the “signature” flavor; grind and particle distribution drive perceived smoothness; and packaging/handling drive how fresh the product tastes months later. For factories, the big operational priorities are flavor consistency, texture control, throughput, and shelf stability.
Spread plants typically run continuous or semi-continuous processes where consistency matters as much as cost. When hazelnut input shifts (roast band, moisture, particle profile), it can show up as viscosity drift, oil separation, filling issues, or a final product that tastes “different” from the previous batch. This is why stable specifications and long-term programs matter: they protect your brand’s taste and keep your line predictable.
We support manufacturers by aligning hazelnut format and processing level to your line: kernels for in-house roasting/grinding, blanched for lighter color targets, controlled cuts for consistent feeding, and paste for straightforward dosing into mixers and refiners.
A spread’s identity comes from roasted hazelnut notes balanced with cocoa and sweetness. To keep taste stable across months and markets, factories usually define a roast band (light/medium/strong) and control the raw material (grade, blanching) so the nut character doesn’t drift.
Consumers judge spreads by mouthfeel. Smoothness is driven by particle size distribution and how solids interact with the fat phase. Consistent grind targets help your refiners run predictably and help your finished product keep the same “creamy” perception batch to batch.
Hazelnuts are naturally rich in fat, which makes them great for texture—but also sensitive to oxidation. Shelf stability is protected by oxygen control, careful packaging, and temperature discipline in storage and transport.
Typical starting points for pilots and scale-up. We can align roast band, calibration, and packaging to your processing route and target sensory profile.
If you run high volume with tight sensory standards, paste-based programs often reduce variability and simplify line control.
The most common variables that impact throughput, flavor, and stability in spread production—especially when you scale up or switch lots.
For factories, the goal is repeatability: stable input specs reduce adjustment time, reduce rework, and protect consumer perception.
Roasted hazelnut aroma is valuable—and fragile. Packaging should protect against oxygen and temperature swings during storage and transport. We can supply formats that suit your unloading, dosing, and hygiene requirements.
For sensitive formats (roasted kernels, paste), oxygen protection and temperature management are key to preserving aroma and keeping spreads consistent.
See bulk supply details →Spread plants often standardize a few checkpoints to keep batches aligned. These checkpoints are not about “over-complicating” procurement—rather, they reduce the need for emergency adjustments on the line.
If you share your current formulation type (nut %, cocoa type, target viscosity, filling temperature), we can suggest a matching hazelnut format and specification approach.
Below is a practical checklist used by procurement and QA teams. For spreads, specifications typically connect sensory targets (roast, aroma, color) to operational controls (particle profile, oxidation protection, packaging, and documentation).
| Parameter | How we align it |
|---|---|
| Moisture | Controlled to your target range to support stability and predictable processing. |
| Defect sorting | Screened and optically sorted where required; aligned to your quality expectations. |
| Roast profile | Aligned to your flavor target; roast band documented for repeatability. |
| Particle / grind | Calibrated kernels and controlled cuts; paste/grind targets aligned to your refining and texture goals. |
| Micro profile | Aligned to customer specifications and destination requirements; COA flow supported per lot. |
| Aflatoxin | Managed through risk-based sourcing and partner controls with export documentation. |
| Oxidation protection | Oxygen-barrier packaging and headspace control to protect aroma. |
| Packaging | Vacuum / MAP / liners and export cartons as required; palletization suited to your route. |
Final values depend on product form and customer requirements. We share lot documentation with each shipment and can support scheduled programs for repeatable production.
Most customers start with roasted kernels (when roasting and grinding in-house) or roasted hazelnut paste (for direct dosing). They then lock roast band, particle profile, and packaging to match texture targets and shelf-life expectations.
Yes. We can supply calibrated kernels and controlled cuts (sliced, diced or chopped). For paste-based programs, we align grind targets and tolerance bands to support smooth processing and consistent consumer mouthfeel.
The top drivers are particle profile (smoothness), stable fat phase behavior (reduced oil separation), roast consistency (repeatable flavor), and oxidation control (fresh aroma over shelf life). Traceable lots and documentation help avoid surprises during continuous production.
Yes. We structure annual and multi-shipment programs with consistent specifications, batch documentation and forecast-based planning.
Send your target spread type, expected volume, and destination. We will propose suitable hazelnut formats, roast options, packaging, and a shipment plan designed to keep texture stable and preserve roasted hazelnut aroma throughout storage and distribution.