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Nougat is a delicious confection that contains lots of nuts and dried fruits. The word “nougat” itself derives from an old Latin word for nuts. In addition to nuts, the white variety of nougat contains egg whites, honey, and sugar. Similar ingredients make brown nougat variations, except caramelized sugar replaces egg whites as the base ingredient. Depending on your intended scale of production, there are quite a few nougat making equipment you should consider getting.

Which nougat equipment do you need?

Whipping machine for soft candy

Prepare your ingredients for any whipped or aerated product component. This is a pressurized...

Chocolate tempering machine

If your existing traditional chocolate tempering machines are costing money in increased energy ...

Compact extruder for bakery masses

Do you need the highest quality single mass products? Traditional machinery can be too a...

C-frame extruder for bakery masses

If you want to produce the highest quality product using more delicate masses, tradition...

Small scale nut grinder

Many confectionery and bakery processes rely on the uniform grinding of raw ingredients such as nuts,...

Bagger with servo driven jaw actuation

If you want to accommodate multiple bag designs and dimensions with fast speed and a...

Fine sugar grinder

Developed especially to meet the requirements of sugar grinding, it is also suitable for similar applicati...

Continuous extruder for mixing solids and liquids

An extrusion machine pushes or pulls material through a shaped die to f...

Slab forming machine

Turn the mixture of your ingredients, into continuous slabs for processing into bars, stands, or other s...

Strand forming machine

Form ingredient mixes into strands and slabs for further processing into bars, and other final product...

Strand forming machine for 2 masses

Form two-ingredient mixes into the shapes and layer combinations required for your fina...

Centrifugal mixer for batters and creams

Batters, creams and other delicate sauces and emul...

Mixer for aeration of confectionery and bakery products

Aerated products can be difficult...

Entry-level cereal bar making machine

Cereal and grain bars are increasingly popular, both as snack foods and as functional...

Automatic pastry dough sheeter

Industrial dough sheeters turn raw dough into sheets that match recipe thickness. This includ...

Stand-alone ultrasonic food cutting machine

For some foods such as cake, pizza, sandwiches or ice cream, the end product i...

Continuous vertical cartoner

When producing cereals, it is paramount to stay on top of market trends. New packaging forms ca...

Emulsifier and mixer for gelling agent

When making jams and marmalades, gelling agents, such as pectin, are used to thicken...

Select your nougat process

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When selecting production equipment for a production plant, it is important to talk to someone with experience in your field. Our industry experts have experience with various industrial applications. We’d love to help you!
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What nougat making equipment do you need?

A lot of mixing and beating go into the making of nougat, and you need to homogenize the various ingredients for the sweet to turn out well. For starters, make a sugar syrup combining sugar, honey, and water. To get a smooth, even mixture for industrial scale production of nougats, a heavy-duty mixer can help.

In any case, these types of mixers are the more convenient option. An electric mixer may be better for whipping the egg whites. A heavy-duty stand mixer will also reveal its worth when the time to combine the egg mixture with the sugar syrup comes. If you decide to add nuts to your nougat, the most common type is to process almonds with the nougat.  Finally, a nougat cutting machine gets the sweets ready for the market.

It’s important to get the temperature just right when cooking the syrup. Ideally, the cooking temperature should not exceed 148 °C (300 °F) . Use a candy thermometer and an industrial cooker for medium to large scale production of nougats.

How to make sure that your nougat doesn’t stick

Apart from determining the consistency of nougat, temperature also plays an important role in preventing it from getting sticky. If you’re looking to make soft nougat, you may cook the sugar syrup with temperatures approaching 118 °C  (245 °F). For hard nougat, let the temperature climb up to 148 °C (300 °F) while cooking the sugar syrup.

Remember that an essential nougat making equipment at this stage is your candy thermometer. An industrial cooker will also maximize productivity and ensure that the right temperature gets used. Finally, wrap individual nougat pieces in wax paper to ensure that they don’t stick together.

Health and environmental impacts of nougat production

While nougat does not contain traces of gluten, it may still trigger allergic reactions in some consumers due to its (fairly) high content of allergens such as eggs and nuts. These reactions can be fatal, which is why it’s important for you to clearly mention these items in your list of ingredients. By extension, nougat is also not an option for vegans or vegetarians, since it contains eggs and honey. In a much broader sense, because it involves animal byproducts, which contributes to pollution and climate change, nougat production does have a negative impact on the environment.

Processing steps involved in nougat making

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