A practical, procurement-ready guide to hazelnut paste in premium ice-cream variegates (ripples, swirls and ribbons) — including roast and color options, grind & viscosity targets for pumpability, particle control, freeze-thaw stability and packaging approaches.
Variegates are the signature “swirl” element in premium ice-cream and frozen desserts. Hazelnut paste is selected because it offers intense roasted aroma, a naturally rich mouthfeel, and a clean sweetness that pairs well with chocolate, caramel, coffee and dairy notes. In variegates, the ingredient has to do more than taste good — it must also stay stable through pumping, dosing, hardening and frozen storage.
The main drivers for this application are flavor consistency (defined roast and stable lots), controlled flow (paste that moves predictably through dosing equipment without separation), and frozen stability (maintaining a smooth texture and clear swirl definition over shelf-life). We support manufacturers by aligning paste type (roasted vs blanched), grind/smoothness, and packaging to your production conditions.
Typical starting points for pilots and scale-up. We can adapt roast, grind and packaging to your variegate recipe and dosing method.
Color target matters: blanched paste supports lighter swirls, while roasted paste gives deeper praline character.
The variables that most often impact throughput, swirl quality and stability in frozen storage.
For hazelnut paste used in variegates, controlling oxygen exposure and temperature swings is key to preserving aroma and maintaining a stable fat phase.
Best practice: store cool and stable, avoid heat spikes, and re-homogenize paste before use to restore uniform texture and flow.
See bulk supply details →Variegates are often dosed inline just before freezing/hardening, which means the ingredient must behave predictably in real production conditions. A good specification connects three things: (1) the flavor target (roast style and color), (2) the texture target (smoothness and mouthfeel), and (3) the process target (pumping, dosing and swirl appearance after hardening).
Define roast intensity early to avoid drift. Color control supports consistent visual branding across batches.
Swirl definition depends on repeatable flow. Align consistency to your pumping and dosing equipment.
Stable fat phase and oxidation control protect texture and aroma through frozen storage.
If you share your dosing method (inline / post-freeze / co-extrusion), target swirl percentage, and expected shelf-life, we can propose a practical starter specification.
Below is a practical checklist used by procurement and QA teams for hazelnut paste supplied into frozen dessert and dairy manufacturing. We align each item to your destination market, customer requirements and processing method.
| Parameter | How we align it |
|---|---|
| Roast profile | Defined roast style and color target (roasted vs blanched options) |
| Particle size / grind | Specified grind band for smooth swirl and reliable pumping |
| Consistency / viscosity | Aligned to your pumping and dosing window for repeatable ribbon definition |
| Oil separation behavior | Managed via consistent grind, storage guidance and re-homogenization |
| Moisture | Controlled to a stable target range suitable for processing |
| 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 |
| Allergen documentation | Tree nut allergen controls and traceability documentation for your program |
| Packaging | Pails/drums with liners; oxygen protection options; export cartons as required |
Final values depend on product form and customer requirements. We share lot documentation with each shipment.
Most brands start with smooth hazelnut paste as the primary variegate base. Roasted paste gives the classic praline-style profile, while blanched paste supports lighter-colored ribbons. When manufacturers produce paste internally, they often begin with calibrated kernels to control roast and flavor development.
Yes. We can supply calibrated kernels and controlled cuts (sliced, diced or chopped) and align tolerance bands to your process. For variegates, the goal is usually to minimize dust and ensure pieces flow without blocking dosing equipment.
Yes. We structure annual and multi-shipment programs with consistent specifications, batch documentation and forecast-based planning, helping you keep swirl flavor and performance stable across production cycles.
Send your variegate target (roasted vs light color), dosing method, monthly volume and destination. We will propose a suitable hazelnut paste specification (roast, grind, consistency), packaging option and a shipment plan.