How our nut butters are made

The production of nut butters is surprisingly uncomplicated: The nuts are finely ground in a large kettle. The constant movement creates friction and therefore heat. This is where the exciting part happens:

• the cell structures of the nuts break open,
• the oil stored in them escapes,
• Oil and nut pieces combine with each other.

The result is the typical, uniform, paste-like consistency that we are all familiar with. The puree then goes straight into the jar, is sealed, labeled - and that's it.

Why oil sometimes separates

Particularly with varieties without additives - such as cashew butter or almond butter - a layer of oil can form at the top of the jar after a while. This is completely normal because we work without emulsifiers. They prevent the oil and the solid nut components from separating again.

Solution: stir once and the puree is as creamy as before.

Tip: if you store the jar in the fridge, the oil will separate much more slowly.

In a yoghurt bowl, our nut butters show what they are really made of: a spoonful literally melts into the yoghurt and provides an extra portion of creaminess and flavor. Each variety has its own character. From the gently sweet almond-coconut cream to the aromatic roasted flavors of the cashew-coffee cream to the natural, pure nuttiness of cashew or almond butter. They make every bowl more aromatic and perfectly round off fruity, crunchy or chocolaty toppings.