Agar in Nougat | Nougat Recipe and Making Process
Agar in Nougat | Table of Contents
Nougat refers to candy made from roasted nuts and honey, and is divided into two types: hard and soft.
Soft nougat is white nougat made of egg white, while hard nougat is coffee-colored, made of caramel, with a hard and crunchy texture. Traditional nougat is mainly produced in Spain and consists mainly of roasted almonds, followed by honey and egg whites. Other places such as Australia also produce nougat, with more variations in composition and taste.
The special ingredient of nougat is egg white, which is a hydrocolloid that mixes with a large amount of air when stirred quickly, forming a bubble-absorbent layer containing many bubbles and very stable.
In order to improve the stress and structural integrity of the sugar body, often add nuts or seeds as fillers, such as almond nougat, pine nuts nougat, peanut nougat, etc..
In order to increase the smoothness of nougat and easy to shape and cut, a small amount of oil is added after the meringue is made.
Nougat is generally white, but can also add coloring agents, to make a light brown chocolate nougat, etc.
In order to increase its aroma, also often add a variety of spices, to make vanilla nougat, etc.
Agar has an extremely useful and unique property for applications in the food industry.
Agar can be used as thickener, gelling agent, suspending agent, emulsifier, preservative and stabilizer.
It is widely used in the manufacture of various beverages, jellies, ice creams, pastries, candies, canned goods, meat products, porridge, etc.
Agar in nougat can effectively provide a good structure that can keep the original properties of nougat at room temperature for a long time.
Above is the information about Agar in Nougat & Nougat Recipe and Making Process, if you are interested in agar please contact our sales staff.
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