Nowadays, hazelnut nougat, like almond nougat, is a speciality that has become indispensable in cake making and the confectionery market. Achieving the best quality when producing these delicate nougat masses demands a difficult process. Nougat production at Lubeca demonstrates this every day.

The nougat variations are based on hazelnut or almond paste, which we produce every single day using freshly roasted hazelnuts or almonds. Depending on the type of nougat and the desired degree of roasting, the dried nuts are roasted light to dark brown and ground into paste using special mills. The roasting time and temperature are important factors in achieving the particular specified degree of roasting.

Modern fine grinding processes are what give the nougat its delicate melt-in-the-mouth texture. Sugar, couverture and cocoa butter, as well as milk and cream powder, if necessary, are weighed in a computer-controlled process in line with the respective recipe. Modern tempering machines are used to pour the ingredients into buckets or cartons, allowing us to produce nougat with the desired consistency and firmness.

Our nougat is not to be confused with other confectionery products that also use the term “nougat” or similar names: white nougat (mousse with whipped egg whites), nougat de Montélimar (France), turrón or torrone or nougatine (almond brittle from France).