Soft nougat
The origin of these traditional sweets lies in the Arabic region, from where
they were brought over to Spain and other Mediterranean countries by the Moors.
In Italy, soft nougat was already served at a royal wedding in Cremona in 1441.
Our Italian soft nougat Torrone enjoys such a huge popularity
that we have been continuously enlarging the assortment in order to be able to
offer the full range of this delicacy which mainly consists of honey, sugar and
egg white.
From the classic variety with pistachios, almonds, or
hazelnuts to fruity options with candied citrus or berry fruits, and even to
indulgent chocolatey-creamy temptations with vanilla, chocolate, or nougat: Our
selection of the finest soft nougat creations has something for
everyone.
Soft nougat from Italy
The company Quaranta represents passion since 1924! Its
founder Antonio Quaranta, together with his wife Alzira, dedicated himself to
the manual production of Torrone and other traditional Cremonic
as well as Bergamasque Sweets such as candy floss, cracknel and cookies. The
production was done in a small kitchen on the first floor of their apartment
which was located in the heart of the old town of Caravaggio. At the beginning
of the 1970s, the production was moved to another factory by Enrico Quaranta,
the son of the founder.
However, the old memories, the focus on manual production, exclusivity and
select ingredients which have been characteristic for Quaranta products, were
maintained. The Quaranta family is still today at the head of the company and is
now run by the grandchildren of the founder in a modern factory with
state-of-the-art production and control systems.
Soft nougat production
The production of soft nougat is a traditional process that requires a range
of high-quality ingredients and careful preparation.
The main ingredients
for soft nougat are:
- Nuts
(typically hazelnuts or almonds)
- Sugar
- Honey
- Egg
Whites
Additionally, depending on the recipe and desired flavor, other ingredients
may be used: Chocolate, Vanilla, Fruits or fruit flavors, Cocoa
butter.
The production process of soft nougat involves several steps:
- Roasting the
Nuts: The nuts are roasted at 150-180°C (300-350°F) for about 20 minutes
to enhance their aroma.
- Preparing the
Sugar Syrup: Sugar and honey are heated and processed into a
syrup.
- Whipping the
Mixture: The hot syrup is mixed with whipped egg whites, creating a fluffy
consistency.
- Adding the
Nuts: The roasted and chopped nuts are added to the mixture.
- Cooling and
Shaping: The mixture is cooled and shaped into the desired
form.
Soft nougat special features
The quality of soft nougat depends on several
factors:
- Nut Content: A
high nut content (over 30%) is a quality feature.
- Grinding
Degree: The particle size affects the texture. Smaller particles (under 30
µm) lead to a better melt.
- Freshness of
Ingredients: Using freshly roasted nuts from the current harvest
contributes to the flavor.
Soft nougat can be enjoyed on its own or used as an ingredient in various
confections and baked goods. Discover our high-quality soft nougat
range!
Scoprite l'affascinante mondo della pasticceria - Una varietà di temi e prelibatezze:
Le immagini di produzione in questa pagina sono state generate con
l'AI per una visualizzazione completa.