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Nougat is a traditional candy made out of three main components:
- a whipping agent, in our case: egg white;
- a sugar mass, i.e.: crystal sugar, glucose syrup and honey, cooked together;
- a ‘garniture’, such as nuts or chopped fruit
 In planetary mixers, the egg white is whipped to snow. The sugar mass is cooked to a minimum temperature of 125°C and gently added to the egg white. At the end, the ‘garniture’ almonds, pistachios, natural dried fruit, etc.) and flavour (vanilla, coffee, etc.) are added.
This warm nougat ‘pâte’ is then spread out on wafer, rolled into equal thickness and cooled.
The final product is created by cutting the nougat slabs into
bars or cubes.
The higher the cooking temperature, the harder the nougat,
after which we obtain either:
- hard nougat, which is chopped into irregular pieces, or:
- medium soft to soft nougat, which is cut into rectangulars
or squares.
To preserve the nougat during its 18 months’ shelflife, it is often wrapped in polypropylene foil and weighed in bags, gift boxes or bulk cases.
Nougat is a delicious, non-sticky candy for young and mature conoisseurs. It contains an average of 14% fat, of which 90% are non-saturated fatty acids from natural almond nuts.
Our nougat has an overall shelflife of 18 months and is resistant to high temperatures.
See Consumer Range for an overview of our finished products.
Hard nougat is also transformed into ‘granulated nougat’ or ‘nougat cream’. These are used as raw material in the sweets, chocolate, biscuits, ice cream, pastry and cereal industries.
See Industrial Range for more information. |
