Strong guiding principles for the most delicate flavour
Velvety melt-in-the-mouth texture for the most delicate delight: In Germany, the composition and production of nougat, like that of marzipan, is subject to the guidelines on oilseeds. A distinction is made between nougat masses, nougat and nougat cream. Nougat pastes are soft to firm products made of peeled and roasted hazelnuts or almonds, which are produced by fine grinding with the addition of sugar and cacao products and contain a maximum of 2% moisture.. They must not contain over 50% sugar. The fat content must be at least 30% for hazelnut nougat paste and 28% for almond nougat paste. The hazelnut or almond content of nougat pastes is at least 30%. Depending on the product, we use cocoa mass, cocoa butter or chocolate couvertures as cacao products.