*only for Standard and Mild seasoning level
– Mildly seasoned (Light and easy)
– Standard seasoned (Yummy!)
2. The roasted nuts are being cooled down to room temperature
3. The nuts are then being ground into butter with a cold grinder(NOT BLENDER OR FOOD PROCESSOR)
What is Cold Grinding?
I have a Breville Sous Chef food processor and a Vitamix 5200 blender. Any professional chef will tell you that they’re good enough for a home business like mine. But it’s not enough for me. I’ll tell you why I insisted on getting a cold grinder if the food processor can do the same thing.
#1 Temperature of the butter will only be at 40-50 degree max with cold grinding.
When you use the food processor, the whole batch has to stay inside the bowl for ten minutes until it’s all done, causing the temperature to keep rising none stop until it becomes butter. Mine is done in only a few seconds. No nutrients are lost in the heat of traditional blending.
#2 A food processor can’t make that butter as smooth as a cold grinder.
Butter is quite thick and the blades have to slow down a lot due to the resistance. In the long run, it’s going to burn the motor of the food processor too. I actually have a customer that told me that her blender is dead after a few times of making nut butter.
#3 Butter made with food processor will not last as long as a cold grinder.
Active oxidation occurs when centrifugal force introduces oxygen. For my nut butter, it can actually last for months and will not turn rancid as fast as a food processor.
#4 Not a single drop of oil is added in the making at all with a cold grinder.
Depending what food processor and nuts you use, some will require you to add oil or any liquid to make butter.
#5 Most oil changes its properties when it’s heated up.
FAQ: Why is it so expensive compared to store bought one?
Please please please don’t compare my price with brand N. You get what you pay for and I give my customers the best they deserve.
My spread is made over 70% of COLD GROUND hazelnut butter(vital heat sensitive nutrients are preserved) and the finest Belgian Chocolate. *Strictly NO fake chocolate compound(loaded with hydrogenated palm oil) or powder, I’m using REAL couverture chocolate for my spread.*