Nut butter adds a healthy halo and rich toasted notes to chocolates and confections and with the prevalence of peanut allergies, many food manufacturers are exploring options beyond the mainstream.
In this excerpt taken from an
article published in RCI’s Kettle Talk
magazine, discover three popular nut butters to enhance your product line and
how to adapt any recipe to highlight these nutrient-dense tree nuts (RCI
members: login to read full article).
There are many ways to use nut
butters in modern and traditional confectionery. Use them in any recipe where a
pronounced nut taste is desired, such as truffles, fudges or as a substitute
for peanut butter. When combined with dairy butter, their nutty flavor is
enhanced. And for vegetarian and vegan recipes, nut butters are an ideal way to
mirror some of the richness of dairy butter while providing the healthfulness
of a whole food.
When adapting a formula to
incorporate nut butter, here are a couple points to keep in mind:
Other considerations
The standard of identity for
peanut butter permits the addition of stabilizers as well as salt and sugar.
Stabilizers help control the flow of any liquid fat in the peanut butter. Most
natural nut butters contain neither stabilizers nor sweeteners. Because oil
migration can be a concern when using nut butter confectioners may want to pay
special attention to chocolate confections that are not eaten within a few
weeks of production.
3 Methods to Avoid Oil Migration When Using Nut Butter:
- "When working with nut butters in a chocolate piece, select a well-refined chocolate to stem oil flow migration," recommends Julie Mates, Specialties R&D Manager, Barry Callebaut U.S.A. The finer particles in the chocolate will slow oil migration, she explains.
- A thicker coating on enrobed chocolate also acts as an oil barrier.
- When making a chocolate center with nut butter consider adding finely ground nuts, nut flour or flaked feuillantine wafers to the mixture. Not only do these ingredients contribute flavor and texture, they also help mitigate the oil migration effect.
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Sources:
Martel, Priscilla. “Better with Nut Butter: New
Frontiers Using Nut Butters With Chocolate.” Kettle Talk July
/ August / September 2016: 15-16.
American Almond Products
Company. All About
Nut Butters & Nut Pastes.
