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Professional roasting: preserving the aroma and lightness

Roasting is a process carried out at high temperatures and in dry conditions whose purpose is to favour the production of volatile compounds that give the aroma of the roasted product. During the roasting process, the removal of a large part of the product’s moisture and the partial or total thermal decomposition of some components takes place.

The result of this operation is a lighter product, of different colour and with a characteristic aroma given by the chemical reactions that take place during the process. To obtain a perfect roasting, the presence of the mixer is fundamental. It makes it possible to keep the temperature of the product in contact with an extremely hot surface homogeneous, without burning it.

Preparations: nuts