Formulation of Hazel nut spread with K55

Formulation of Hazel nut spread with K55-2


Ingredients %
Powder Sugar 37.45
Fat 32.00
Coco Powder 8.00
SMP 5.00
Whey Powder 3.00
Fat Additive ( K55) 1.00
Hazelnut Paste 13.00
Lecithin 0.50
Ethyl Vanillin 0.02
Flavour 0.03
Total 100.00


1st Step (Mixing):

  • Mixing of cocoa powder + Powder Sugar + Skim Milk Powder + Hazelnut Paste + Whey Powder in Sigma Mixer, add 1/3 quantity of fat into it

2nd Step (Refining):

  • Pass it through refiner for twice

3rd Step (Conching):

  • Add remaining fat into concher.
  • Slowly add refined material.
  • Add Lecithin towards the end of the conching stage.
  • Melt K55 and add into paste at 500 to 600 C temperature and mix well
  • Add flavor at the end of the conching stage.

4th Step (Packing):

  • Pack the spread in a bottle

Time & Temperature:

Disclaimer :
The standard commercial recipes are developed to serve as a guide to help professional bakeries to introduce new items on their menus. The recipes can- to an extent- be customized as per the needs of the customer. End results depend on the ingredient quality, processing and baking parameters.

To customize recipe click here

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