La Morella

Low Level Processed Nuts

Chopped nuts

The roasting level of chopped nuts is a very important feature that must be taken under control, to reach the optimal conditions of the final product as well as to enhance its natural flavor. To ensure the achievement of our specifications, the laboratory of La Morella Nuts is equipped with the most modern devices for the identification and fractionation of particles.

We have a digital electromagnetic screener as well as a whole range of DIN 4288 sieves in each production plant. The sieves are provided always by square shaped meshes.

Pure nuts pastes

LA MORELLA NUTS pure nut pastes are made from selected nuts, freshly roasted in our premises , grinded and refined.
Rheological and organoleptical properties are defined for every paste. Basically free fatty acids, humidity and aflatoxines are analyzed before starting the production process of any product.

During the production process, fat content (NIR) is analyzed, and features as colour are controlled. The particle size of the paste is reduced below 35 microns in order to give customers the highest sensorial appreciation. Nut Pastes are basically used mixed with other ingredients in ice creams, cookies, cakes and chocolates applications.

Low Level Processed Nuts With Sugar

Pralines

La Morella Nuts pralines are very well regarded in the market for its “nutty” flavor of roasted hazelnuts or almonds and caramelized sugar, and subsequently, finely ground. La Morella Nuts has a unique process for producing the praline caramel flavor and colour intensity, which can be adjusted to suit individual client specifications.

Crocanties - praliné poudre

Crocanties and nougat products are known under different names in different countries. They are ingredients that consumers increasingly appreciate, especially as inclusions or toppings for ice cream, cookies and chocolate. La Morella Nuts with its R & D department has been able to give customers a new dimension of these conventional ingredients. Crocanties can have different percentages of sugar and sizes up to 5 mm. New sensations in traditional recipes.

Crunchy and very stable product with different possible ratios of nut and sugar with sizes like 1-3mm or 2-4 mm.

High Level Processed Caramelised Nuts

Nougatine

Nougatines are made from nuts and totally caramelized sugar.
The name of this product comes from the French grillage (roasted). It has a strong sensory profile and less sweetness than crocants.
The amber colour and its special texture depending on application gives this family a characteristic of PREMIUM confectionery product.
The final product is supplied as a chopped product.

Sugared

This product differs from sablage products in the way of how sugar coats the nut. Based on different kinds and forms of sugar. The layer is thiker and not crunchy . Widely used in cereals or bakery.

Sablage

This new family of products “sablage” is made from caramelized sugar, coating the whole surface of the nut . This is an old homemade recipe, the product obtained is fresh and crisp, quite resistant to humidity and widely used as toppings for ice cream, cakes, “semifreddo” or as a chocolate inclusion. The layer of sugar coating the nuts gives the possibility to make products from 2-4 mm to a whole nut size.

Caramelized

Caramelized by frying, means to fry the nut during a certain time, with a compatible oil. The intensity of caramelization can be manipulated by adjusting the temperature and time of the process. Almost all the nuts are caramelized in this way, and the size can be adjusted.

Fillings and Cream Coatings

Creams

We have a wide range of ready to use filling creams made from finest raw material.

Nuts freshly roasted in our ovens , finely ground and mixed with selected cocoa and other ingredients.

Fillings are designed for all possible applications in confectionery and chocolate industry.

The parameters controlled to produce stable creams are viscosity , yield value, total fat content , SFI curve , particle size distribution and taste. This last parameter , taste, is tested by our trained sensory panel. The freshly roasted taste is one of our main attributes in our creams .

Due to policy of our company and awareness for health no hydrogenated fats are used in any of our fillings.

Our creams are designed and applied in different products and lines, for each technology the creams have different characteristics.
Specific creams are designed for Chocolate application ( molding, one shot, extruding , etc) , for Bakery ( depositing, injection) , ice cream , cereals and others.

Chocolate coated centers

Cereal products, nuts and other chocolate coated ingredients .
Nuts particles or crispy rice balls with homogeneous surface coated with chocolate or a substitute. White , milk , finest dark chocolate or natural colours. Pieces of fruit or caramelized nuts are also are also cent Applicable in fresh or frozen pastries, ice cream, dairy desserts, chocolate, etc. An ingredient that adds color and texture to the finished product.

Long life nuts

Coated nuts to increase the life of the product:
An innovative and unique coating method patented by LMN,IDEAL to avoid the oxidation of the nuts, increasing the shelf life of the product.
A barrier to oxidation which prevents direct contact of the nuts surface with air. An edible, transparent, colorless, odorless and tasteless film that allows the nuts to have a long shelf life, with no need to be coated with chocolate.

Functionuts

The long life nuts technology of the film cover, a part from enlarging the life of the product, allows the addition of bioactive components like vitamins or other components with technological functions as well as, sensorial ones like pigments or aromas, obtaining likewise, a very stable nut against oxidation with a possible added value like aroma, color or vitamin enriched.

 

 

About La Morella

La Morella was founded in 1986 in Falset with 300 m2 between almonds and hazelnuts fields . There, the first transformations in nuts were developed : roasting , chopping , grinding and refining. Pure nut products were produced.

In 1991 a new plant in Castellvell del camp was built 2000m2 . There, sugar became important as ingredient and new caramelisation processes were introduced, together with new lines on chocolate coatings, filling creams , pralines , etc . Specialization on confectionery started.

In 2000 a new investment was made for a new plant , this time in Reus with 8000 m2 . Capacity of lines was increased and quality requirements and food safety were improved as an automated design was put in to place .

From year 2005 investments in La Morella have been in R&D on a highly equipped laboratory as well as a very specialized personnel in functional foods . Also new technologies have been achieved while working in projects of high relevance.