STRUCTURE AND COMPOSITION
● Nougat candy is a dense confection with a uniform matrix.
● The base is formed by a mixture of sugars and whipped proteins.
● The texture is firm yet slightly pliable 🍬.
INGREDIENTS AND BINDING ELEMENTS
● The protein component is usually egg white or a functional equivalent.
● Sugars can include sucrose, glucose, or honey.
● Embedded nuts provide both structural integrity and flavor 🌰.
PHYSICAL PROPERTIES
● The product maintains shape under moderate pressure.
● The surface resists deformation due to crystallized sugar networks.
● Transparency of the wrapper allows inspection without opening 📦.
FUNCTIONAL ROLE OF NUTS
● Nuts act as discrete inclusions in the confection.
● They interrupt the uniform sugar-protein phase.
● They contribute to bite resistance and aromatic complexity 🥜.
PACKAGING CHARACTERISTICS
● The transparent film protects from moisture.
● Sealed ends prevent contamination.
● Packaging facilitates handling and portion control 📏.
SENSORY ATTRIBUTES
● The visual contrast between nuts and matrix aids identification.
● The aroma is mild until mechanical fracture occurs.
● The mouthfeel transitions from firm to adhesive during mastication 😋.
STABILITY AND STORAGE
● Low water activity inhibits microbial growth.
● Ambient storage conditions are generally sufficient.
● Excess humidity can cause surface stickiness 💧.
OBJECTIVE OF LEARNING
● The reader understands the structural, compositional, and functional aspects of nougat candy as a confectionery system.
My Diary - Leonardo Cardillo 