Hazelnuts used for this paste are the finest available, and MEC3 processes them with skill and care to transform them into an ingredient that brings out their full flavour.
Its formulation also allows its characteristics to remain stable over time, reducing the separation of fat contents.

ORIGIN: ITALY; Campania and TURKEY.

QUALITY: Mortarella + Levantina

INGREDIENTS:Hazelnut paste (94,5%), vegetable fats (palm).

FEATURES: MORTARELLA; medium-small fruit, pale brown with light stripes sub cylindrical and compressed at the sides, the shell is rather thin. The pulp is ivory-white, consistent and aromatic.

LEVANTINA; the shell is very thin, the interior is bigger compared to those from the other areas, when fully matured the hazelnut reaches a diameter between 11 e 13 mm.

Its taste recalls caramel and crusts of bread.

CHARACTERISTICS: Medium toasting.

DOSAGE: 90 g per Kg of base mixture.

THE GELATO: The Paste obtained from the mixture of an assortment of Italian and Turkish Hazelnuts undergoes medium toasting. Once they have been refined, vegetable fat is added (palm) to stabilize the mixture and to avoid  the hazelnut oil from surfacing.

The paste is  smooth, creamy and easy to use. The Gelato has a slight medium toasted hazelnut  taste which remains delicate and sweet.

SENSORY ANALYSIS