Hazelnut Paste

The base of praline, gianduja and spreads

Paste is milled hazelnut, and almost every decision about it is a recipe decision rather than a commodity one. Roast level sets the flavour, texture sets how it behaves in a filling or a spread, and sugar content decides whether you are buying an ingredient or a semi-finished product. All three are set to your specification before production starts.

Advantages worth pricing in

• Calibre stops mattering. Once the kernel is milled, a tight or large calibre band is money spent on a property the consumer never sees — buying the right band for paste is one of the easiest costs to take out of a recipe. The calibre guide explains the economics.
• Consistency from a single origin. Fat content and roast behaviour are what make a paste reproducible; one origin and one season keep them stable — why Giresun.
• No milling capex, no yield loss. The grinding step and its losses sit at origin.
• Old crop is often the better buy. For paste and praline, storage history and moisture matter far more than the year on the label — see the harvest calendar.

Buyer notes

Milled forms have the most exposed surface of any hazelnut product, so packaging and holding time deserve more attention here than anywhere else — the packaging and container loading guide covers the formats and what to fix in the contract. Send us the roast level, the texture and the sugar content you want, or send the application and we will suggest them.

For a dry milled form rather than a paste, see hazelnut flour; the forms guide compares the two.