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Agar in Nougat | Nougat Recipe and Making Process
Agar in Nougat | Table of Contents
- Gino Biotech
- September 17, 2022
- 5:21 pm
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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.
2. Agar in Nougat
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.
Question: If the nougat is not hard enough, how to fix it?
Answer: Add agar or put it in the refrigerator to freeze.
3. White Nougat Recipe
Part 1
- Fresh egg white: 3.41kg
- Agar Agar: 1kg
- Corn syrup with a concentration of 82 degrees: 4kg
- Water: 3 liters
Part 2
- White granulated sugar: 15.88kg
- Glucose syrup: 18.14kg
- Water: 4 liters
4. Nougat Making Process
1. Treatment of the first part of the ingredients
Soak the agar in water first, heat the syrup slightly, and mix all materials (agar, egg white, syrup) into a loose aerated sugar matrix.
2. Treatment of the second part of the ingredients
First dissolve sugar in water, add syrup, boil to 120℃
3.Mix
First pour the sugar matrix into the mixer, then slowly pour the second part of the boiled syrup into the mixer, and mix well.
4. Keep high temperature
Keep high temperature during the mixing process to prevent the material from overcooling
5. Add other ingredients
When the sugar mixture becomes hard enough, add 0.68 kg of cocoa white cream, or other hard vegetable fat, and add nuts or other fillers.
6. Pour
Pour the mixture on a mold lined with rice paper and covered with rice paper on the top, then press a flat plate on the top to prevent air bubbles from rising to the surface and causing roughness and unevenness.
7. Cutting
After cooling for 12 hours, start cutting. The cutting action should be quick because fine grit appears quickly (a phenomenon that often occurs with batch materials) and the sticky surface also increases the problem of cutting.
Remark
In addition to spices, dried coconut is usually added in order to play the role of smooth, if you need to improve the grade of the product, you can also add almonds or hazelnuts.
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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About Gino Biotech
We are a biotech company specialized in the research, development and commercialization of innovative and technological food additives hydrocolloids Agar Agar, Carrageenan and Tailor-Made Stabilizer Solutions.
With the extended know-how and experience in the research, application and use of Hydrocolloids, we could provide one-stop-shop customized solutions perfectly matched to the needs of our customers.
Our products cover the needs of the Meat, Dairy, Bakery, Confectionery and other industrial sectors.
