Nut paste is a semi-fluid mass produced by grinding roasted or raw kernels to a fine particle size, used as a base ingredient in confectionery, spreads and bakery fillings where fat content, texture and flavour consistency are critical.
In trade practice
Kernels are ground in stone mills or roller refiners until particle size reaches the target level, typically measured by fineness gauge. Buyers specify maximum particle size, fat content, moisture and microbiological limits including total plate count and absence of pathogens. Aflatoxin testing of the raw kernel input is essential because grinding concentrates any contamination present, and EU maximum levels apply under the relevant regulation.
In a specification
A nut paste specification states maximum particle size in micrometres, fat content range, moisture limit, microbiological criteria and the aflatoxin testing requirement referencing the applicable EU regulation.