APPLICATION
Sugar-coated pralines
A praline is a nut coated with crystallized sugar, ultimately showing a bumpy or orange-peel surface. It is still a traditional know-how.
BASE
Core products
The core is a nut, generally a peanut or an almond. The coating dramatically increases the size of the nut.
RECIPE
Ingredients
The ingredient list used in the application is relatively short:
- Caster sugar as a base
- Vegetable oil to prevent accumulation and burning
RECIPE
Ingredients
The ingredient list used in the application is fairly short:
- Caster sugar as a base
- Vegetable oil to prevent accumulation and burning
PROCESS
How does it work?
First, a highly concentrated sugar syrup is prepared. A small quantity of water is poured into a boiling pan. Then a large amount of caster sugar is added to the pan. Let the water boil until the required sugar concentration is achieved without burning. We keep the prepared syrup lightly cooking. Have a separate sugar syrup coloured bright red. Add it as the last coating.
Step 1.
Pour the nuts into a rotating pan.
Step 2.
Pour a ladle of sugar syrup onto the nuts.
Step 3.
Wait for the syrup to disperse and quickly crystallize on the nuts.
Step 4.
Repeat the 2nd and 3rd operations until the desired size is achieved.
Step 2.
Complete the coating with the addition of the coloured sugar syrup.
PROCESS
Coating system
The successive liquid applications occur in a batch coating pan equipped with an air fan. Syrup additions are usually made manually to keep the process flexible. The limited quantities, the high syrup concentration, and the final addition of colours which may differ, make it difficult to mechanize the process.
PROCESS
Coating system
Coating pan – traditionally made of copper, now replaced by stainless steel.
PRODUCT EVALUATION
How do you measure your success?
Key quality features
The product has typical features.
Sugar coating
It shows bumps but is evenly distributed. No cracks.
Colour
Red is the standard. No white spots.
Texture
The hard sugar coating is brittle under a crunch.
Key quality parameters
The process displays critical factors to control.
Sugar syrup
High concentration to quicken the crystalization.
Time
Timely addition of the syrup to build up the layer without burning.
Air
Ventilation to ensure the drying of the sugar layer without generating dust.
APPLICATION
Discover more applications