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General Information about nougat

From Wikipedia, the free encyclopedia
Nougat (pronounced /ˈnuːˌɡət/; /ˡnuːgɑː/) is a term used to describe a variety of similar confectioneries made with sugar or honey, roasted nuts (almonds, walnuts, pistachios or hazelnuts are common, but not peanuts) and sometimes chopped candied fruit. The consistency of nougat can range from chewy to hard depending on its composition, and it is used in a variety of candy bars and chocolates.
There are two basic kinds of nougat: white and brown. White nougat (which appeared in Montélimar, France, in the 18th century) is made with beaten egg whites and is soft, whereas brown nougat (called nougatine in French) is made with caramelized sugar and has a firmer, often crunchy texture.


Distribution and popularity
Golden Boronia Nougat sold in Perth, Australia.
In southern Europe, where it is likely to have originated, nougat is largely associated with the Christmas season.[1].
It is also enjoyed in Australasia and the Far East, where it is sold as a gourmet confection. Golden Boronia, Mondo Nougat, and Flying Swan are the most widely known manufacturers in Australasia specializing in the production of European style nougat all year round as opposed to the many European manufacturers which treat the product as a seasonal specialty. The popularity of nougat in Australasia has primarily been driven by the Australian Manufacturers as well as some imported varieties from South Africa and Europe. The introduction of Hazelnut nougat by Mudgee Nougat Company and Macadamia nougat by the Australian Nougat Company and the development of Creme de Nougat by Mondo Nougat are cementing Australia's place as a global player in the once European dominated confectionery.
Turron, a candy related to the traditional French nougat, is produced in Spain (turrón, or, in Catalan, torró), in Cremona, Taurianova and Sicily in Italy, (where it is called torrone, though the most famous Sicilian nougat is called "cubbaita"), Greece (where it is known as "mandolato"), Malta (where it is known as "qubbajd" and sold in village festivals).
The "nougat" used as an ingredient in many modern candy bars in the United States and United Kingdom is different from traditional recipes, being a mixture of sucrose and corn syrup aerated with a whipping agent such as egg white or hydrolyzed soya protein or gelatine. It may also have vegetable fats and milk powder added, and is typically combined with nuts (usually peanuts), caramel or chocolate. In contrast, some American confections feature such "nougat" as the primary component, rather than one of several. Three Musketeers, Milky Way, Mars, Snickers, Salted Nut Rolls, Reese's Fast Break, Reese's Whipps and Baby Ruth all use different types of the confection.
Spanish turrón follows the traditional recipes with toasted almonds, sugar, honey and egg whites. Torrone from Italy includes these same basic ingredients as well as vanilla or citrus flavoring, and is often sandwiched between two very thin sheets of rice paper.[2]
Australian nougat is produced by a similar method to French nougat but usually has a 50% almond, it can contain Macadamia nuts, apricots, or other texture modifiers. The Mudgee Nougat company are making a pistachio and cranberry variety. The nougat is commonly produced in two varieties: soft and crunchy. During candy making, this is done by heating a sugar solution to different temperatures before folding in egg whites and honey.
"Wiener (Viennese) Nougat", or, in German, "Schmelz-Schokolade" (molten chocolate) is a variant which contains only sugar, cocoa butter, almonds, and cocoa mass, and has a mellow consistency. In Germany, gianduia is traditionally called nougat.
Persian nougat, known as gaz, is a variety that has been produced in Esfahan, Iran for many centuries by Ashrafi Gaz, Sekkeh Gaz and other traditional producers. It contains the sugary extract of the root of Tamarix.
A special kind of Gaz is referred to as Nogha (نوقا) in Persian. Nogha is almost exclusively made with walnuts instead of pistachios & almonds which are usual for other types of Gaz. The making of Nogha is very much the same as any other Gaz. The difference is that Nogha is usually spread between two very thin layers of wafers and cut into 10x5x5cm sections which are larger than ordinary Gaz cubes.
There are two types of African nougat, or nougati, ranging from the white kurtzati to the black baxtiti, and mainly containing fruits rather than nuts. The higher fruit-to-nut ratio can be most prominent in the brown simchati nougat variety.
Pronunced \ˈnü-gət, with a strong accent upon the "t" in English speaking North America. In other English speaking countries, particularly those originating from the British Commonwealth, it is pronounced \ˈnü-gä, reflecting the word's French origin.
Definitions of nougat on the Web:
·     nuts or fruit pieces in a sugar paste
·     Nougat (pronounced ; ) is a term used to describe a variety of similar confectioneries made with sugar or honey, roasted nuts (almonds, walnuts ...
·     A confection of honey and roasted nuts, often with other ingredients
·     A sweet substance made from sugar, almonds or other nuts and honey. Can be chewy or britlle.
·     A chewy or hard confection made with honey or sugar, nuts, and sometimes chopped dried or candied fruit. White nougat is made with beaten egg white.
·     (noun) - a chewy or brittle candy that contains nuts and sometimes chunks of fruit
From : http://www.bestofsicily.com/mag/art161.htm


he roots of the Torrone history are based in ancient Rome. This delicacy made of honey, almonds and albumen was reserved for formal functions or as offerings to the gods. Various other cultures have versions of Torrone, such as the Arabs, who are said to have introduced it to the Spanish. Italy has its own well-documented version of Torrone, born on October 25, 1441. At the wedding of Bianca Maria Visconti and Francesco Sforza, the bride not only had many jewels, money and riches of every kind as part of her dowry, but her father also offered the city of Cremona itself. To commemorate this, the court's pastry chefs decided to make a new confection in the shape of the city's tower named the Torione, in order to represent the city. By mixing almonds, honey and beaten egg whites and cooking them for long hours over low heat, they precisely reproduced the large tower that dominated the city. Needless-to-say, the sweet was a great success with the guests who came from Europe, and soon requests for the city's special delicacy were received from all over the world. Today, modern production techniques make Torrone easily available to everyone, and many new versions have been developed. Among the regional variations is a more tender Torrone from the Abruzzi region, or the variety flavored with aromatic Strega liqueur from the city of Benevento in Campania. Torrone with hazelnuts, pistachios and chocolate is also made in addition to the classic almonds and honey. No longer eaten just during Christmas, but also as small snacks during the day and after dinner, Torrone is now also available in the practical single serving packages known as torroncini.

Important information :

All the information given here is based on the information that we have received from the relevant manufacturers. In no circumstances whatsoever can nougat-nougat be held responsible for any wrongly provided information.

We are not offering this information with the intention of making any representation as to its suitability for any medicinal use. Information provided is not designed to diagnose, prescribe, or treat any illness, or injury and is provided for informational purposes only. Keep all products away from children. as with most products, they can be toxic if misused.

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