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Nougat finishing temperature
In the David Gil Hard Nougat recipe, is it possible to get the final temperature of the product as it is coming out of the mixer?
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1 Responder
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Scoolinary Team
Hi Ayrton Pinto
Welcome to the Scoolinary community! Thank you for your question.
In a hard nougat recipe like this, the final temperature of the mixture when it comes out of the mixer is usually between 65°C and 75°C.
This is because the syrup is incorporated at 156°C, adding a lot of heat to the mixture. However, the mixing process continues until the dough reaches the right consistency. During this stage, the temperature gradually decreases, but it remains hot when adding the nuts and shaping the nougat.
If the mixture drops below 60°C, it becomes more difficult to handle as it starts to harden quickly. That’s why it’s best to work fast and use greased hands to shape it before it cools too much.
I hope this information helps! Let me know if you have any other questions—I’ll be happy to assist you.
Best regards.
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