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Hazelnutbutter smoothed with Pectinase?

Anonymous Modernist 18180

By Anonymous Modernist 18180
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Anonymous Modernist 18180

Anonymous Modernist 18180

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Posted

Topic almost says it all.

I love hazelnut butter, but it always turns out grainy.

I guess the graininess is from the fiber content, so it should be mainly cellulose held together with hemicellulose and pectin.

So my thought was to chop them up and heat them in alkaline water,

OR let pectinase work the half chopped deskinned nuts for a while.

Then afterwards drain, roast, and grind smooth...

So before I start experimenting, I would like to hear if anyone here has anything to say to the idea.

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