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 fairly short:
- Caster sugar as a base
- Vegetable oil to prevent agglomeration and burning
PROCESS
How does it work?
First, a highly concentrated sugar syrup is prepared:
Pour a small quantity of water into a boiling pan
Add a large quantity of caster sugar to the pan
Bring to a boiling point
Boil until the required sugar concentration is achieved but without burning
Keep the prepared syrup lightly boiling
Have a separate sugar syrup coloured bright red. Add it as the last coating
The coating operation itself runs as follows.
1.
Pour the nuts in a rotating pan
2.
Pour a ladle of sugar syrup onto the nuts
3.
Wait for the syrup to disperse and quickly crystallize on the nuts
4.
Repeat 2nd and 3rd operation until the desired size is achieved
5.
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 concentration of the syrup, 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 apprentely 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