Velvety melt-in-the-mouth texture for the most delicate delight: In Germany, the composition and production of nougat, like that of marzipan, is subject to the guidelines on oilseeds. A distinction is made between nougat masses, nougat and nougat cream. Nougat pastes are soft to firm products made of peeled and roasted hazelnuts or almonds, which are produced by fine grinding with the addition of sugar and cacao products and contain a maximum of 2% moisture.. They must not contain over 50% sugar. The fat content must be at least 30% for hazelnut nougat paste and 28% for almond nougat paste. The hazelnut or almond content of nougat pastes is at least 30%. Depending on the product, we use cocoa mass, cocoa butter or chocolate couvertures as cacao products.

Due to the cocoa butter content, the nougat varieties with cocoa butter or chocolate content need to be tempered in order to obtain a smooth and soft to firm consistency when processed directly. Nougat consists of nougat paste and at most half the amount of sugar by weight. Thus, the hazelnut or almond content of nougat is at least 20% in accordance with the regulations on nougat pastes. These also regulate the composition of cream and milk nougat, which contain minimum proportions of milk fat and cream or milk powder. For nougat cream, the minimum proportion of oil seeds is 10%, and the sugar content may not exceed 67%. Vegetable fats may also be added. Nougat pastes and nougat products are classed among the traditional basic raw materials of cake making and are mainly used for the production of pralines. However, the patisserie industry also offers a wide range of applications, e.g. for cakes, desserts, pralines and pastry fillings. The same applies to the confectionery industry.