(I) Processing Type
Hazelnut processing has a long and rich history, with a wide variety of high-quality products. These processed hazelnuts are not only sold domestically but also exported to Europe and other countries around the world. One of the most renowned facilities is FERRERO's hazelnut processing plant, which is famous for its premium hazelnut-based food products. The rock hazelnut chocolate produced here is available in major Chinese cities such as Beijing, Shanghai, and Dalian. The factory offers a diverse range of hazelnut-based products, categorized into five main types and dozens of variations. Examples include rock chocolate balls, hazelnut candies, hazelnut desserts, hazelnut chocolate sauce, and ice cream. Additionally, there are numerous other hazelnut-based food items that continue to expand the product line.
(b) Processing Technology
Advanced countries have developed various sophisticated methods for processing hazelnuts. Here are some of the key techniques:
1. Italian Hazelnut Candy Craft
The process begins with preparing raw materials. Hazelnuts are cooked, peeled, and broken into different sizes. They are then ground into powder and turned into hazelnut paste. Next, sugar is prepared and mixed with the nuts to create a variety of products such as fruit cakes, hazelnut chocolate, hazelnut chocolate sauce, wine chocolate, rock chocolate balls, and desserts. After mixing, the product is formed, cut, packaged, and inspected for quality before being stored.
2. Turkish Hazelnut Processed Products
In Turkey, 80% of processed hazelnuts are used in the chocolate and confectionery industry. Another 15% is used in pasta, while 5% goes into cakes, biscuits, and snacks. A typical recipe for hazelnut chocolate sauce includes 20-25% fat, 10-15% hazelnut paste, 5-10% milk powder, 3-5% whey powder, 5-10% cocoa powder, and 0.3-0.5% lecithin. The production process involves mixing these ingredients along with additional lecithin and oil. Initially, not all oil is added to allow for better adjustment. The mixture is refined to 20-25 microns, then further refined with remaining oil and lecithin over a 5-hour period. The final product is cooled to 40°C before being filled into glass or PVC containers. It is then cooled again to 15-20°C to form a stable fat structure, preventing oil separation. This ensures a smooth texture and enhances the product’s extensibility after refrigeration, which is a key quality indicator.
3. Hazelnut Diamond Cup Raw Material Formulation and Production Process
(1) Raw material formula: 100 grams of neutral mousse powder, 300 milliliters of water, 200 grams of fresh cream, and 24 grams of hazelnut concentrate. For surface decoration, use 50 grams of diamond jelly powder, 500 milliliters of water, and 200 grams of passion fruit berry jam.
(2) Production process: Mix the neutral mousse powder and water thoroughly until the mousse is well blended. Pour the mixture into molds and freeze. Each mousse weighs approximately 65 grams. For the surface decoration, combine water and passion fruit jam in a pot, bring to a boil, add jelly powder, and stir until fully dissolved. Once hot, pour the mixture into molds, refrigerate, and cool before cutting. Each cup surface weighs about 35 grams. This unique dessert combines the richness of hazelnut with the tanginess of passion fruit, offering a delightful sensory experience.
Lactulose, alias 4-O- β- D-galactopyranosyl-d-fructose, C12H22O11, is a disaccharide composed of galactose and fructose, which does not exist in nature. Generally, lactulose is a syrupy product. Lactulose has important physiological and pharmacological functions, and is widely used in clinical medicine, health products and Food Additives. Lactulose is converted into low molecular weight organic acids in the colon by the digestive tract flora, which leads to the decrease of intestinal pH value and increases fecal volume by retaining water. The above effects stimulate the peristalsis of colon, keep the unobstructed stool, relieve constipation, and restore the physiological rhythm of colon.
Product Name: Lactulose
Appearance: White Powder
Model Number: 10%,40%, 98%
Purity: 99%
Application: Food Addtive
It is used as Indirect nutritional supplements, can being added to milk, drinks. Lactulose could help digestion and absorption of protein, lactose, and produce Vitamin B.
1. Lactulose is used in the treatment of chronic constipation in patients of all ages as a long-term treatment.
Why choose us?
2. Lactulose is useful in treating hyperammonemia
3. It is generally regarded as safe during breastfeeding
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Lactulose Pressed Candy,Pullulan Pressed Candy,Pullulan Powder,Lactulose Powder
Xi'an Tian Guangyuan Biotech Co., Ltd. , https://www.tgybiotech.com