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Author Topic: Nutella and High Heat  (Read 534 times)

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Offline red kiosk

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Nutella and High Heat
« on: January 13, 2017, 06:01:18 PM »
Looks like problems when the palm oil is being being heated past 392 degrees F. "While no consumers typically eat the spread heated at that temperature" Oh yeah, sounds like a well-used dessert pizza on this forum.

http://www.huffingtonpost.com/entry/italy-nutella-cancer_us_58792c3de4b0e58057feac94?ik2l5ch3md2jzto6r

Take care!

Jim
The pathologically precise are annoying, but right!

Offline mitchjg

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Re: Nutella and High Heat
« Reply #1 on: January 13, 2017, 07:03:03 PM »
I see no conflicting information   -

I am not sure if anyone here has been successful with Nutella at high heat.  Tried it one.  It burned and was gross. 

On the other hand, drizzling hot, liquified Nutella on a dessert pizza (or something else) can be awesome.  (to be clear -post bake as Craig says below)

Have you heated Nutella at such high temps and gotten a good result?
« Last Edit: January 13, 2017, 07:31:40 PM by mitchjg »
Mitch

“We hate math,” says 4 in 10 – a majority of Americans

Offline TXCraig1

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Re: Nutella and High Heat
« Reply #2 on: January 13, 2017, 07:26:35 PM »
I always use Nutella post bake.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline mitchjg

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Re: Nutella and High Heat
« Reply #3 on: January 13, 2017, 07:29:23 PM »
I always use Nutella post bake.

Burned into my memory. It was really good!
Mitch

“We hate math,” says 4 in 10 – a majority of Americans

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