Name: Cocoa hazelnut spread Nocciolata 270g
SKU: S70872
Price: 11.90 AUD
Availability: InStock

Cocoa hazelnut spread Nocciolata 270g

Organic cocoa and hazelnut spread. No palm oil, no hydrogenated fats, no preservatives, no coloring, no gluten.

$11.90

In stock

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Cocoa hazelnut spread Nocciolata 270g

Cocoa hazelnut spread Nocciolata 270g is an organic cocoa and hazelnut spread made with carefully selected ingredients. Thanks to the quality of the raw materials and a delicate processing process, Nocciolata is deliciously smooth. After years of research, we have given birth to a harmonious and balanced recipe in terms of taste and texture, which provides for the use of hazelnuts of Tonda Romana variety, the best cocoa and cocoa butter, skimmed milk powder, cold-pressed sunflower oil, soy lecithin and natural Bourbon vanilla extract. Nocciolata Rigoni di Asiago does not contain palm oil and hydrogenated fats, nor flavors, preservatives, dyes and it does not contain gluten either. Natural and gourmet, it is ideal for breakfast and snacks for children and adults.

Ingredients (including ALLERGENS)

raw sugar*, HAZELNUT paste* 18.5%, sunflower oil*, skimmed milk powder*, lean cocoa powder* 6.5%, cocoa butter*, emulsifier: SOYA lecithin*; vanilla extract*. *Organic

Nutrition facts

Energy	544kcal/100g
Fat	32g/100g
Saturated Fat	5.7g/100g
Carbohydrates	54g/100g
Sugar	51g/100g
Fibres	3.6g/100g
Protein	8.1g/100g
Salt	0.12g/100g

Nutri Score

Nutri-Score erklärt: Bedeutung und Berechnung im Detail

Conservation

After opening, keep dry and away from heat.

Frequently Asked Question

Why Nocciolata sometimes contains some lumps?

Nocciolata is an organic and 100% natural product. The lumpy texture is because of the fats we used to make the spread: cocoa butter and sunflower oil. These are natural fats that have not been chemically changed, so they tend to keep their original physical qualities. When it comes to cocoa butter, we’re talking about an unrefined fat that likes to return to its natural state at low temperatures, first as crystals and then as solids that form “lumps.” This crystallization is a completely natural process that does not compromise the quality of the product. This is because the lumps melt easily (keeping the jar at room temperature at about 24-25° and mixing the product a little).

This is also what happens with chocolate.

Weight

0.4 kg

Dimensions

20 × 5 × 5 cm