Flours & Starches
Nutella in gelato
Nutella is Ferrero's sweetened chocolate-hazelnut spread, roughly 56% sugar and 31% fat, with cocoa, hazelnuts and milk solids. In gelato it works as a ready-made flavor base or ripple that adds sweetness, fat richness and a spreadable, non-freezing texture.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 98.5% |
| Water | 1.5% |
| Sugars | 51% |
| Fat | 31% |
| MSNF | 8.8% |
| Protein | 6.3% |
| POD (sweetening power) | 51 |
| PAC (anti-freezing power) | 51 |
Typical use: 5-15% of the total mix (lower as a base flavoring, higher as a ripple/variegate)
Balance nutella in a real recipe
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Open the balancerHow to use it in gelato
Nutella is a finished, high-sugar/high-fat product, so treat it as a combined sugar and fat source when balancing. Its added sugar is essentially sucrose, so it raises POD (sweetness) and PAC (freezing-point depression) about one-for-one on a sucrose-equivalent basis. The ~31% fat and lecithin emulsifier soften the scoop and add coating richness, while the milk solids contribute MSNF. Most commonly it is used as a variegate/ripple swirled through gianduia or hazelnut gelato, or folded into a base; because it is so concentrated, subtract its sugar and fat from the recipe totals to avoid an over-sweet, over-soft mix.
Origin & background
Nutella traces to Alba, Italy, where Pietro Ferrero created a cocoa-hazelnut paste called Giandujot in the 1940s to stretch scarce postwar cocoa. It was reformulated as the spreadable 'Supercrema' in 1951 and renamed Nutella in 1964, the name first used on jars produced on 20 April 1964.