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  • Sussan Estela Olaya

    Administrator
    February 4, 2025 at 19:06
    Level: favicon spaced 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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