Nectaflor ground hazelnuts are 100% selected Turkish hazelnuts, finely milled into a ready-to-use powder and packed in a resealable 1 kg pouch. With 628 kcal and 61 g of fat per 100 g, this single-ingredient semi-finished product is a workhorse for professional pastry, bakery and gelato. Processed with artisanal care in Switzerland by Narimpex AG of Biel/Bienne, it delivers consistent particle size and a clean, intense hazelnut aroma.
What ground hazelnuts are
Ground hazelnuts are whole shelled hazelnuts reduced to a fine meal. Unlike a defatted flour, they keep their natural oils (about 61 g of fat per 100 g), which is exactly what gives baked goods their moisture, tenderness and depth of flavour. In a professional kitchen they replace part of the wheat flour or join it, adding structure to frangipane, dacquoise, financiers and shortcrust pastry.
Origin and the producer
The hazelnuts are sourced in Turkey, the world's largest hazelnut-growing region, and processed in Switzerland under the Nectaflor brand. Narimpex AG is an independent family business in Biel/Bienne that has been working with dried fruit, nuts and seeds since 1958; the Nectaflor brand was registered in 1969 and is run by the second generation of the Gruenig family. Raw materials are selected from the best regions and refined in the Bernese Seeland to Swiss quality standards.
Sensory profile
The meal is pale beige, dry and free-flowing, with the toasty, buttery scent typical of quality hazelnut. Because the natural oils are retained, the aroma blooms further once the product is warmed in the oven or folded into a cream.
Technical specifications
Single ingredient: hazelnuts. May contain traces of nuts and peanuts. Nutritional values per 100 g: energy 2625 kJ / 628 kcal, fat 61 g, carbohydrates 7 g, protein 15 g, salt 0 g. Net weight 1.000 kg. Hazelnut origin: Turkey. EAN 7610184050802.
Professional uses
Use ground hazelnuts for frangipane and pithivier fillings, dacquoise and succes bases, financiers and tea cakes, shortcrust and linzer pastry, gianduja and praline pastes, semifreddo and gelato bases, as well as coatings for pralines and chocolate bonbons. As a guide, replace 20 to 30% of the wheat flour with ground hazelnuts to add moisture and aroma to cakes; for a classic dacquoise use roughly equal parts ground hazelnuts and icing sugar with whipped egg white.
Pairings
Hazelnut pairs naturally with dark and milk chocolate, with candied orange and citrus peel, with pistachio and almond, with honey and chestnut. It is the heart of Piedmontese gianduja and a building block of pralines, nougat and breakfast spreads.
Storage
Keep the pouch sealed in a cool, dry place away from light and humidity; the natural oils make the product sensitive to heat and odours. Once opened, close the zip seal after each use and keep cool to preserve freshness and prevent oxidation.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Ambient distribution across Zurich, Winterthur, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Bern and Basel, with no cold chain required. For Ticino (Lugano, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubuenden (Chur, Davos), shipping within 24 to 48 hours via Swiss Post, Planzer and Galliker. A dry, shelf-stable product, perfect for stocking up.
Who it is for
Designed for pastry shops, gelato makers, bakeries, hotels, restaurants, chocolatiers and confectioners, Italian delicatessens and grocery stores, as well as private customers passionate about home baking.
