Nutella ( ; Italian pronunciation: Ã, [nut '? lla ] ) is a reddish-brown brand propagated by the Italian company Ferrero first introduced in 1965, although its first iteration date was 1963.
Video Nutella
Histori
Pietro Ferrero, who owns a bakery in Alba, Piedmont, an area known for hazelnut production, sold an initial 300 kilogram (660 lb) batch of "Pandu Gianduja" in 1946. At that time. , there is little chocolate because the supply of chocolate is limited because of the quota of World War II. Ferrero instead uses hazelnuts, which are abundant in the Piedmont region of Italy (northwest), to extend the supply of unlimited chocolate. This product, called " Pasta Gianduja " was originally sold as a solid block, but Ferrero began selling cream versions in 1951 as " Supercrema ".
In 1963, Ferrero's son, Michele Ferrero changed Supercrema in order to market it throughout Europe. The composition is modified and named "Nutella". The first jar of Nutella left the factory in Alba on April 20, 1964. The product was an instant success and remained popular.
In 2012, French senator Yves Daudigny proposed a tax increase on palm oil from EUR100 to EUR400 per ton. At 20 percent, palm oil is one of the main ingredients of Nutella and the tax is dubbed "Nutella tax" in the media.
World Nutella Day is February 5th.
On May 14, 2014, Poste italiane pulled out the 50th Nutella warning stamp. This 70 cent Euro stamp was designed by Istituto Poligrafico e Zecca dello Stato and featured a Nutella jar with a golden background. Ferrero held the Nutella Day on 17 and 18 May to celebrate his birthday.
In 2017, Ferrero Products is available in 160 countries.
Maps Nutella
Materials
The main ingredients of Nutella consist of sugar and palm oil (more than 50%). It also includes candlenuts at 13%, cocoa solids and skim milk. In the United States and England, Nutella contains soy products. Nutella is marketed as "hazelnut cream" in many countries. Under Italian law, it can not be labeled as "chocolate cream", as it does not meet the minimum cocoa solids concentration criteria. Ferrero uses 25 percent of global hazelnut supplies.
In November 2017, the company modified the recipe slightly, increasing the content of sugar and skimmed milk powder. Due to lighter product colors, the Consumer Protection Center Hamburg estimates that the chocolate content is also reduced. Several news outlets reported that the recipe modification caused consumers to become "angry" or "go crazy".
The traditional Piedmont recipe, Gianduja, is a mixture containing about 71.5% hazelnut paste and 19.5% chocolate. It was developed in Piedmont, Italy, due to the lack of cocoa beans after post-war rations reduced the availability of raw materials.
Production
Nutella is produced in various facilities. In the North American market, it was produced in a factory in Brantford, Ontario in Canada and recently in San JosÃÆ'Â © Iturbide, Guanajuato, Mexico.
For Australia and New Zealand, Nutella has been produced in Lithgow, New South Wales since the late 1970s.
Two of the four Ferrero plants in Italy produce Nutella, in Alba, Piedmont, and at Sant'Angelo dei Lombardi in Campania. In France, the production facility is located in Villers-ÃÆ' â € ° call. For Eastern Europe (including Southeastern Europe, Poland, Turkey, Czech Republic and Slovakia) and South Africa, produced in Warsaw and Manisa. For Germany and Northern Europe, Nutella is produced at the Ferrero plant at Stadtallendorf, which has existed since 1956.
Ferrero also has a factory in PoÃÆ'§os de Caldas, Brazil, which supplies the Brazilian market, with a share of production exported abroad.
Global production in 2013 is about 350,000 tons.
Processing
Nutella is chocolate and hazelnuts are scattered. The process of making these food items is very similar to the production of chocolate in general. 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 cocoa beans. The cocoa beans are harvested from the cocoa tree and allowed to dry for about ten days before being sent for processing. Usually cocoa beans contain about 50 percent of cocoa butter; therefore, they should be baked to reduce the cocoa beans to a liquid form. This step is not enough to turn cocoa beans into chocolate paste as it thickens at room temperature, and will not spread. After the initial roast, liquid paste is sent for pressing, which is used to squeeze butter out of the cocoa beans. The end product is a round brown disc made of uncompressed pure cocoa. Butter chocolate is moved elsewhere so it can be used in other products.
The second process involves hazelnut. After the hazelnut arrives at the processing plant, quality control is issued to check the nut so it is suitable for processing. Guillotine is used to cut the nut to check the inside. After this process, hazelnuts are cleaned and roasted. The second quality control is issued by a computer-controlled aerial explosion, which removes a bad nut from a batch. This ensures that every jar of Nutella is uniform in appearance and taste. About 50 hazelnuts can be found in every Nutella jar, as claimed by the company.
The brown powder is then mixed with hazelnuts along with sugar, vanillin and skim milk in large tanks until it becomes paste-like spread. Modified palm oil is then added to help maintain the solid phase of Nutella at room temperature, which replaces the butter found in cocoa beans. The whey powder is then added to the mixture to act as a binder for the paste. Whey powder is an additive commonly used in spreading to prevent coagulation of products because it stabilizes fatty emulsions. Likewise, lecithin, a form of fatty substance found in animal and plant tissues, is added to help emulsify the paste as it promotes homogeneous mixing of different ingredients, allowing the paste to spread. It also helps the lipophilic nature of cocoa powder which, again, makes the product from separation. Vanillin is added to increase the sweetness of chocolate. The finished product is then packaged.
Nutrition
Nutella contains 10.4 percent saturated fat and 58 percent refined sugar by weight. A serving of Nutella as much as two tablespoons (37 grams) contains 200 calories including 99 calories from 11 grams of fat (3.5 g of which is already saturated) and 80 calories from 21 grams of sugar. This spread also contains 15 mg of sodium and 2 grams of protein per serving (for reference the portion size of Canada is 1 tablespoon or 19 grams).
Storage
The label states that Nutella does not need to be cooled. This is because the large quantity of sugar in the product acts as a preservative to prevent the growth of microorganisms. More specifically, sugar acts as a preservative by binding water in the product, which prevents microorganisms from growing. Cooling causes Nutella to harden because it contains fat from hazelnuts. When bean fat is placed in cold temperatures they become too difficult to spread. Hazelnuts contain nearly 91 percent of monounsaturated fats, known to be liquid at room temperature and hardened at refrigerator temperatures. Room temperature allows the product to have a smooth consistency and can spread due to the monounsaturated oil of molten hazelnut under these conditions. In addition, the palm oil used in Nutella does not require cooling because it contains a high amount of saturated fat and is resistant to being rancid. The remaining ingredients in Nutella, such as chocolate, skimmed milk powder, soy lecithin, and vanillin, also do not require cooling.
Classroom action suits
In the United States, Ferrero is sued in class action for false advertising that leads to consumer conclusions that Nutella has nutritional and health benefits (from advertising claims that Nutella is "part of a nutritious breakfast").
In April 2012, Ferrero agreed to pay $ 3 million settlement (up to $ 4 per bottle up to five bottles in customer returns). The settlement also requires Ferrero to make changes to Nutella labeling and marketing, including television ads and their websites.
See also
- Nocilla
- Nudossi
- Ferrero Rocher
- Brand name spice list
References
External links
- the global website Nutella
Source of the article : Wikipedia
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