The birth of Flamigni Supremo 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 96-98°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. We prefer to invest time in cooking. Temperature is around 98°C. Cooking of Supremo nougat is faster than the one of crunchy nougat since percentage of dried fruit is higher.
Preheating of toasted dried fruit
Dried fruit are heated to approach temperature of paste under cooking. Paste is flavoured with essential oils. Dried fruit is sprinkled with sodium bicarbonate as acidity corrector. According to tradition this help to maintain paste whipping.
Manual breakage of nougat foils
Nougat foils are broken manually and put inside small trays.
Flattening with a rolling pin on worktops
Rolling pin, unlike a mechanical roller, does not tear nougat. Pastry master “hears” and “understand” the product and he can then work it in the right way. Thickness of Supremo nougat is reduced to a minimum.
Paste is extracted and positioned
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
Once right temperature is reached dried fruit is poured into the paste and mixed manually using a wooden paddle.
The birth of Flamigni Supremo nougat – Production phases (Time: around 5 hours)
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.