Nutella Ferrero Nutella Hazelnut Spread 2 KG 64oz From Canada

Nutella is produced in various facilities. In the North American market, it is produced at a plant in Brantford, Ontario in Canada
Nutella is described as a chocolate and hazelnut spread, although it is mostly made of sugar and palm oil. The manufacturing process for this food item is very similar to a generic production of chocolate spread. Nutella is made from sugar, modified palm oil, hazelnuts, cocoa powder, skimmed milk powder, whey powder, soy lecithin, and vanillin

The process of making this spread begins with the extraction of cocoa powder from the cocoa bean. These cocoa beans are harvested from cocoa trees and are left to dry for about ten days before being shipped for processing Typically cocoa beans contain approximately 50 percent of cocoa butter; therefore, they must be roasted to reduce the cocoa bean into a liquid form. This step is not sufficient for turning cocoa bean into a chocolate paste because it solidifies at room temperature, and would not be spreadable. After the initial roast, the liquid paste is sent to presses, which are used to squeeze the butter out of the cocoa bean. The final products are round discs of chocolate made of pure compressed cocoa. The cocoa butter is transferred elsewhere so it can be used in other products.

The second process involves the hazelnuts. Once the hazelnuts have arrived at the processing plant, a quality control is issued to inspect the nuts so they are suitable for processing. A guillotine is used to chop the nuts to inspect the interior] After this process, the hazelnuts are cleaned and roasted. A second quality control is issued by a computer-controlled blast of air, which removes the bad nuts from the batch.[33] This ensures that each jar of Nutella is uniform in its look and taste. Approximately 50 hazelnuts can be found in each jar of Nutella, as claimed by the company.

The cocoa powder is then mixed with the hazelnuts along with sugar, vanillin and skim milk in a large tank until it becomes a paste-like spread. Modified palm oil is then added to help retain the solid phase of the Nutella at room temperature, which substitutes for the butter found in the cocoa bean. Whey powder is then added to the mix to act as a binder for the paste. Whey powder is an additive commonly used in spreads to prevent the coagulation of the product because it stabilizes the fat emulsions Similarly, lecithin, a form of a fatty substance found in animal and plant tissues, is added to help emulsify the paste as it promotes homogenized mixing of the different ingredients, allowing the paste to become spreadable. It also aids the lipophilic properties of the cocoa powder which, again, keeps the product from separating.
Vanillin is added to enhance the sweetness of the chocolate. The finished product is then packaged.

Nutrition
Nutella contains 10.4 percent of saturated fat and 58 % of processed sugar by weight. A two-tablespoon (37-gram) serving of Nutella contains 200 calories including 99 calories from 11 grams of fat (3.5 g of which are saturated) and 80 calories from 21 grams of sugar. The spread also contains 15 mg of sodium and 2 g of protein per serving (for reference a Canadian serving size is 1 tablespoon or 19 grams)
Storage
The label states that Nutella does not need to be refrigerated. This is because the large quantity of sugar in the product acts as a preservative to prevent the growth of microorganisms. More specifically, the sugar acts as a preservative by binding the water in the product, which prevents the microorganisms from growing. Refrigeration causes Nutella to harden because it contains fats from the hazelnuts. When nut fats are placed in cold temperatures they become too hard to spread. Hazelnuts contain almost 91 percent monounsaturated fat, which are known to be liquid at room temperature and solidify at refrigerator temperatures Room temperature allows the product to have a smooth and spreadable consistency because the monounsaturated oils from the hazelnut are liquid at this state. In addition, the palm oil used in Nutella does not require refrigeration because it contains high amounts of saturated fat and resists becoming rancid. ] The remaining ingredients in Nutella, such as cocoa, skimmed milk powder, soy lecithin, and vanillin, also do not require refrigeration