Editing Nutella (section)

==Processing==
Nutella is described as a chocolate and hazelnut spread,<ref name="guardian-2017-11-07">{{cite news|last1=Smithers|first1=Rebecca|title=Choc horror: fans outraged by Nutella's secret recipe change|url=https://www.theguardian.com/business/2017/nov/07/choc-horror-fans-outraged-by-nutellas-secret-recipe-change|work=The Guardian|date=November 7, 2017}}</ref><ref>{{cite news|last1=Akhtar|first1=Khalil|title=Hard nut to crack: The quest to make Nutella a bit more Canadian|url=http://www.cbc.ca/news/canada/ontario-hazelnut-industry-grows-nutella-1.4054625|work=CBC News|date=April 4, 2017}}</ref> although it is mostly made of sugar and palm oil. The manufacturing process for this food item is very similar to a generic production of [[chocolate spread]]. Nutella is made from sugar, modified [[palm oil]], [[hazelnut]]s, [[cocoa powder]], [[skimmed milk]] powder, whey powder, [[soy lecithin]], and [[vanillin]].<ref>{{cite news|author1=<!--Staff writer(s); no by-line.-->|title=Deconstructed Nutella: nuts, cocoa – and 58&nbsp;% sugar|url=https://www.theguardian.com/lifeandstyle/shortcuts/2017/jan/20/is-nutella-really-that-bad-for-you|work=The Guardian|date=January 20, 2017}}</ref><ref>{{cite news|last1=Peterson|first1=Hayley|title=Many parents are terrified to feed their kids Nutella|url=http://www.businessinsider.com/nutella-is-under-fire-for-harmful-ingredients-2016-2?r=US&IR=T&IR=T|work=Business Insider|date=February 17, 2016}}</ref>

The process of making this spread begins with the extraction of cocoa powder from the cocoa bean. These cocoa beans are harvested from cocoa trees and are left to dry for about ten days before being shipped for processing.<ref name="wanttoknowit.com">{{cite web|url=http://wanttoknowit.com/how-is-nutella-made/|title=How is Nutella Made|website=Wanttoknowit.com|date=28 December 2011}}</ref> Typically, cocoa beans contain approximately 50 percent of cocoa butter; therefore, they must be roasted to reduce the cocoa bean into a liquid form.<ref name="wanttoknowit.com"/> This step is not sufficient for turning cocoa bean into a chocolate paste because it solidifies at room temperature and would not be spreadable. After the initial roast, the liquid paste is sent to presses, which are used to squeeze the butter out of the cocoa bean. The final products are round discs of chocolate made of pure compressed cocoa. The cocoa butter is transferred elsewhere so it can be used in other products.

The second process involves the hazelnuts. Once the hazelnuts have arrived at the processing plant, a quality control is issued to inspect the nuts so they are suitable for processing. A guillotine is used to chop the nuts to inspect the interior.<ref name="youtube.com">{{cite web|url=https://www.youtube.com/watch?v=1dwbgruOt6g| archive-url=https://ghostarchive.org/varchive/youtube/20211107/1dwbgruOt6g| archive-date=2021-11-07 | url-status=live|title=Chocolate Spread : How Its Made|last=Triwood1973|date=25 May 2008|via=YouTube}}{{cbignore}}</ref> After this process, the hazelnuts are cleaned and roasted. A second quality control is issued by a computer-controlled blast of air, which removes the bad nuts from the batch.<ref name="youtube.com"/> This ensures that each jar of Nutella is uniform in its look and taste. Approximately 50 hazelnuts can be found in each jar of Nutella, as claimed by the company.<ref name="nutella.com.au">{{cite web|url=http://www.nutella.com.au|title=Nutella Australia}}</ref>

The cocoa powder is then mixed with the hazelnuts along with sugar, vanillin and skim milk in a large tank, until it becomes a paste-like spread.<ref name="wanttoknowit.com"/> Modified palm oil is then added to help retain the solid phase of the Nutella at room temperature, which substitutes for the butter found in the cocoa bean. Whey powder is then added to the mix to act as a binder for the paste. Whey powder is an additive commonly used in spreads to prevent the coagulation of the product, because it stabilizes the fat emulsions.<ref>{{cite web|url=http://www.milkingredients.ca/index-eng.php?id=194|title=Whey Powder|website=Milkingredients.ca|date=13 December 2013 }}</ref> Similarly, lecithin, a form of a fatty substance found in animal and plant tissues, is added to help emulsify the paste, as it promotes homogenized mixing of the different ingredients, allowing the paste to become spreadable. It also aids the lipophilic properties of the cocoa powder, which, again, keeps the product from separating.<ref name="nutella.com.au"/> Vanillin is added to enhance the sweetness of the chocolate. The finished product is then packaged.