Let's make nougat
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
Chocolate tempering machine
Compact extruder for bakery masses
C-frame extruder for bakery masses
Small scale nut grinder
Bagger with servo driven jaw actuation
Fine sugar grinder
Continuous extruder for mixing solids and liquids
Slab forming machine
Strand forming machine
Strand forming machine for 2 masses
Centrifugal mixer for batters and creams
Mixer for aeration of confectionery and bakery products
Entry-level cereal bar making machine
Automatic pastry dough sheeter
Stand-alone ultrasonic food cutting machine
Continuous vertical cartoner
Emulsifier and mixer for gelling agent
Compact & pumpable food media mixer
Large capacity confectionary mixer
High precision dosing system for liquid media
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Select your nougat process
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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.