Gelato was first developed in Florence, Italy, in the 16th century. Though Italian gelato and American ice cream are both delicious frozen desserts, there are several noteworthy differences. Gelato has lower fat content, has had less air blended into the mixture during processing, is served warmer, has a smooth semi-soft texture, and is made fresh. Typical gelato should be made and consumed within a few days or a week. Therefore, professional gelaterie should plan to make frequent small batches of gelato, and keep easily stored, fresh ingredients on hand.
Gelatech Gelato and Pastry Pastes are just the high-quality, flavorful, fresh ingredients professional chefs are looking for. Hazelnut flavor paste, with 95% hazelnut, is made from Mortarella hazelnuts sourced in southern Italy. It is an unsweetened, concentrated flavor. Use it to flavor ice cream or gelato, cakes and baked goods, mousse, pastry fillings, and more.
Hazelnut pairs well with fruits like apples, berries, pears, and fig; as well as other flavors like chocolate, caramel, and coffee. In gelato, popular hazelnut flavors include nocciola, which is pure hazelnut gelato, and bacio, which is a chocolate and hazelnut blend.
Flavor paste is packaged in a convenient plastic pail suitable for up to a 24 month shelf life.
Hazelnuts 95%, coloring: plain caramel, fully hydrogenated palm oil, salt.
Contains nuts. May contain traces of milk, soy, eggs and cereals containing gluten.
Usually ships within 1 business days.
Product is non-perishable and can ship via Ground service.