Rheological properties of the most important factors are the quality of sweet hazelnut spread. Knowledge of rheological properties is important in creating the desired consistency of prayer, in quality control during production and during storage. The share of solid particles, the oil phase, the presence of stabilizers and emulsifiers determine the rheological properties of the hazelnut spread. The task of this study was to examine the impact of the share of nuts, the type of carbohydrate and milk components on the rheological properties of hazelnut spread during storage. Measuring the rheological properties of hazelnut spread was conducted on a rotational viscosimeter with concentric cylinders at a temperature of 25 ° C per day production and after 14 days of storage in the refrigerator. From the obtained data to calculate the rheological parameters consistency coefficient, flow index and apparent viscosity of hazelnut spread. Based on the results of research on the impact of ingredients on the rheological properties of hazelnut spread that comes with hazelnut spreads examined showed non-Newtonian pseudoplastic properties and to increase the share of nuts is a change of rheological properties of prayers. Thus, the addition of a larger share of kernels increases the apparent viscosity and consistency of the hazelnut spread. Also types of carbohydrates and milk components affect the change in rheological properties. Increased viscosity and consistency of prayer was using the definition of inulin and acacia honey. Applying 10% of milk components in making prayer a greater viscosity and consistency coefficient has a spread made with soy milk powder.