Recipe
Sugar-Free Nougat with LYCASIN® 80/55 Maltitol and Mannitol 60
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Recipe reference: LSWEOCF001
Recipe composition
| INGREDIENTS | PROPOSED RECIPE | |||
| Commercial ingredients (per batch) | Commercial ingredients (%) | End-product dry solids (%) | ||
| A | LYCASIN® 80/55 maltitol syrup* | 5.000 g | 5.000 | 4.365 |
| Egg white, powder | 0.500 g | 0.500 | 0.565 | |
| Water | 2.000 g | 2.000 | 0.000 | |
| B | LYCASIN® 80/55 maltitol syrup* | 58.500 g | 58.500 | 51.075 |
| Mannitol 60, powder | 14.000 g | 14.000 | 16.288 | |
| Almond | 20.000 g | 20.000 | 22.307 | |
| Residual moisture | - | - | 5.400 | |
| Total | 100.00 | 100.000 | 100.000 | |
*Roquette products
Process method
- Mix for 10 or 15 min in a kendwood mixer (maximum speed) the part A until a solid foamis obtained.
- At the same time, cook the part B until 156°C.
- Add slowly this B in the foam (stirring with a paddle/ slow speed). Beat until a temperature of 95°C is obtained, add the almonds.
- As a short texture is obtained, pour the preparation on a cooling slab. The cooling slab will be previously dust with mannitol 60 and ethyl vanilline.
- Form and cut.
Ingredients list and allergens (Indicative)
- Sweeteners (maltitol syrup, mannitol),
- Almond,
- Egg white powder.
Contains: nuts and derivatives, egg and derivatives.
Label of nutrition facts (indicative)
| Average nutrition facts |
Per 100 g Proposed recipe |
| Energy (kcal) | 322 |
| Fat (g) | 12.5 |
| of which saturates (g) | 0.9 |
| Carbohydrate (g) | 72.1 |
| of which sugars (g) | 0.3 |
| of which polyols (g) | 71.7 |
| Fiber (g) | 2.9 |
| Protein (g) | 6.4 |
| Salt (g) | 0.02 |
Disclaimer
This formula is a guideline for recommended uses of our products. It does not imply consent to any use in violation of existing patents. This is for your information only, we believe it to be reliable.