Nutella hazelnut spread, in its earliest form, was created in the 1940s by Pietro Ferrero, a pastry maker and founder of the Ferrero company.
At the time, there was very little chocolate because cocoa was in short supply due to World War II rationing. To extend the chocolate supply, Mr. Ferrero used hazelnuts, which are plentiful in the Piedmont region of northwest Italy.
The spread is a combination of roasted hazelnuts, skim milk and a touch of cocoa. It is an all-natural product: no artificial colors or preservatives.
Nutella was first imported to the U.S. more 25 years ago by Ferrero U.S.A., Inc. Its popularity has grown steadily, and it is the number one selling branded hazelnut spread in America.
WHAT IS HIGH-GLUTEN FLOUR?
Different types of flour are milled for different baking purposes. Protein content and gluten content affect the elasticity of the dough.
High-gluten flour has a protein level of 14-15%. Higher protein flour, milled from hard wheat, makes firmer, stronger dough. It is used to make pizza crusts, calzones and bagels, among other items.
All-purpose flour, by contrast, is a blend of hard and soft wheats and has a protein content of 10% to 11%. It is ideal for hearty cookies, like chocolate chip and oatmeal, and some pastries.