Nougat is a cooked and vacuumized mix of glucose and water
whipped with an aerating agent followed by blending with
additives such as milk- and/or cocoa powder, fat, flavour,
nuts, etc. Also a small quantity of rework can be added.
Caramel is a sugar, water, glucose, condensed
milk (or other milk components), and
eventually fat mix cooked and caramelized in
a batch cooker. For higher capacities a
continuous process will be applied which is
described in brochure ' T-brown'.
The caramel can be used as a second
layer on top of the nougat mass but
also as a single layer eventually mixed
with nuts, puffed rice or others..
Both processes can be used to produce
binder masses for ' for example- cereal-,
breakfast-, fruit-, nutritional- and energy bars.