The birth of Flamigni soft nougat
Flamigni produces nougat in Forlì plant, in Romagna. An it is no coincidence that in this town, according to tradition, girls receive nougat as a gift on St. Lucy’s day.
Honey, glucose and granulated sugar inside heated copper container
Once the copper container reaches a temperature of 70-75°C mixture of honey and glucose syrup is poured into it. Mixture is prepared 24 hours before to achieve right texture and taste. Granulated sugar, which is another fundamental ingredient for nougat paste, is added. During this phase rotation of paddles is slow.
Addition of egg white and whipping
Egg white is added and speed is increased in order to allow proteins to “unroll” so that they slowly incorporate oxygen during whipping. Speed is then decreased in order to avoid unwhipping. Pastry master understands when it is time to do it thanks to his sight, touch and hearing. Nougat “sings” when it is ready.
Water bath cooking
Once speed has been decreased, cooking starts. it lasts long in order to eliminate humidity and obtain the right friability. Other companies use additives such as pectine to speed up production process. We prefer to invest time in cooking. Temperature is around 75°C. Cooking of soft nougat is faster than the one of crunchy nougat and residual humidity gives softness to final product.
Addition of essential oils
Once paste is cooked, it is flavoured with essential oils (eg.: Vanilla from Madagascar, citrus fruit) and a mixture of saccharose and water is added. Finally candied fruit are added.
Chocolate covering and cooling
For chocolate covering Flamigni selected a high quality Belgian chocolate with a high percentage of cocoa butter in three variants:dark, white and milk. Before covering process nougat bars are brought to right temperature. They pass then through a cooling tunnel in order to stabilize chocolate covering.
In order to cut soft nougat it is necessary to wait until it is compact.
A high-speed semi-automatic circular saw is used to cut nougat.
Nougat is positioned in wooden molds and flattened with a rolling pin
Nougat is positioned in wooden molds and flattened with a rolling pin. Rolling pin, unlike a mechanical roller, does not tear nougat. Wooden molds are used since this material allows nougat to cools more slowly and homogeneously.
Paste is extracted and positioned on worktop
Paste is extracted manually using a long wooden paddle. There is a competition among pastry masters to see who can extract paste with just two paddlefuls (25kg each). Once placed on the worktop nougat is divided and weighed.
Addition of dried fruit
Dried fruit is sprinkled with sodium bicarbonate as acidity corrector. According to tradition this help to maintain paste whipping. Dried fruit is poured into the paste and mixed manually using a wooden paddle.
The birth of Flamigni soft nougat – Production phases (Time: around 5 hours and 30 minutes)
Click on the production phase for further details.
Nougat is the flagship product for Flamigni. Thanks to nougat the company has become well known among foodies. Flamigni searches and uses ingredients of high quality for production of nougat. Almonds come from Puglia, round and gentle hazelnuts from the Langhe, pistachios from Bronte in Sicily and from Iran and they are blended in order to achieve a balanced flavour. Honey is Italian and chocolate used for covering is high quality extra dark chocolate.
Flamigni produces nougat exactly as in 1930, that is manually. Somarè machines with copper containers used for nougat production date back to the fifties, but they are kept in perfect conditions. Once cooked nougat is extracted with long wooden paddles and flattened with rolling pins on marble worktops.
Natural, therefore digestible
Flamigni nougat contains just natural ingredients of the highest quality and it is fruit of professionalism and manual work. A food product with these characteristics can be certainly more appreciated.