Nonna Lella is the unique and innovative hazelnut and cocoa cream containing only noble fats of vegetable and non-hydrogenated origin, without milk and derivatives, nor sucrose.
An innovative product but in line with our artisan tradition in which we replaced the so-called exotic fats normally used for hazelnut and cocoa creams (palm oil, coconut, rapeseed, palm kernel), containing a high quantity of saturated fatty acids, with olive and sunflower seeds oil. Nonna Lella is also characterized by the total absence of powdered milk and derivatives, is sweetened with brown sugar and does not contain artificial flavourings or ingredients of animal origin. The result is a great “Inviting Hazelnut and Cocoa Cream”, made with unique ingredients, loved by everyone: gluttons, wellness lovers, people who are intolerant to lactose, those who suffer from celiac diseases, vegans.
Nonna Lella is an excellent response to recent market trends, such the planet Wellness, which is undoubtedly affecting our sector, too.
There exists a greater attention to the composition of foods. It is obvious that, even in the confectionery sector, the preferred ingredients are those that ensure a “clean” label, especially when made up of few items.
The vegan philosophy influences a good part of the new confectionery proposals.
All the possible varieties of prized dried fruit find space in our productions. First of all we work on delicate toasted dried fruit to be transformed into a spreadable cream, in order to preserve as much as possible the authentic notes of raw materials.
Then the sieve and suction action to remove any residue of peel. Finally, a day in steel spheres refi ners, to obtain silky and homogeneous masses.
Our range includes hazelnut creams, smooth, with grains or cocoa, pistachio creams, both pure or with grains, delicate “cremini” with almonds, coffee and cocoa, pine nuts.
We are identified by the use of prized vanilla for flavouring.
Unfortunately, too often it is the vanillin to be used as the aromatic note in the spreadable creams on the market.
Nonna Lella is sweetened with raw brown sugar, the lipid part is made of olive oil, sunflower oil, cocoa butter and hazelnut fats. The emulsifier is soy lecithin. The complementary aroma is the extract of vanilla berries.
We have acquired a productive know-how that allows us to compose the fatty blends with olive oils (among the fi nest fats) without their hints being perceived.
We try, with the collaboration of famous universities, to anticipate the trends in terms of research on consistencies and we refine the degree of preparation of the components of our internal panel with continuous sensory analyzes. The goal is to succeed in combining sensations of authentic and refined flavour to the uniqueness of natural products.
Finally, Nonna Lella is ideal in ice-creams parlours, to create a delicious ice-cream flavour, to variegate ice-creams and semifreddos, to garnish tubs and cups, but it is also recommended for pastry specialties because it is suitable for cooking; it has a shelf life of three years and is available in boxes with two buckets, each weighting 6 kg.
Nonna Lella is VEGANOK certified.
www.fugar.it
Pastry Magazine April-June 2018
