Method for the production of nougat powder and nougat powder obtained

摘要

Hard nougat, with a possible inclusion of blanched almonds, is introduced into a grinder (1) at ambient temperature. Pre-grinding takes place at essentially constant temperature, to obtain a mixture with uniform granulometry. The temperature of the vessel is raised to 40degreesC-50degreesC whilst grinding, to obtain a nougat paste. The vessel is cooled (2) rapidly to 2degreesC-5degreesC. Grinding continues, holding the temperature low, until a paste is formed with 200 mum granulometry. The still-cold nougat paste is transferred into a cylinder grinder with refrigeration. A refining stage follows, controlling the temperature, to obtain a nougat powder. Treatment in the grinder takes less than 30 minutes, preferably about 25 minutes. Resultant powder granulometry is less than 200 mum. An Independent claim is included for the corresponding nougat powder.