It consists of several phases:
PREPARATION OF THE RAW MATERIALSThe highly qualified personnel acquires the almonds and honey from the best suppliers.
The almond is cleaned, peeled and selected at the facilities themselves, using cutting edge technology.
We use the traditional roasting system, ensuring the best roast for each type of almond. The whole process is controlled by an expert in the field.
The honey is filtered and selected in the hives by our own staff to guarantee the purity and quality of the product.
PRODUCTION OF THE NOUGATThe honey and sugar are heated for about 40 minutes in a double-bottomed (bain-marie) pot until they reach their ideal caramelised point and then the egg whites are added to whiten the mixture.
Once they have been evenly beaten, the previously roasted almonds are added and everything is mixed together.
To make the hard nougat, it is weighed in portions while the mixture is still warm, shaping it into bars by means of a pneumatic machine, and then it is left to cool.
In the case of the soft nougat, the mixture is left to cool and then ground and polished by means of mechanical grinders. It is placed in stainless steel moulds while it is still hot and then left to cool in a cooling chamber.
PACKAGINGThe nougat is taken out of the moulds and cut into bars. The bars are wrapped in metallic plastic to protect them from exposure to the light and then vacuum packed. A machine puts them into cardboard cases and closes them up. A layer of transparent material is then placed over them as a guarantee seal, ensuring that, once opened, they cannot be closed again.
The bars are put into 20-unit boxes and placed on a wooden pallet.