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.

Updated Aug 03, 2021 - 10 min Read

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
  • Vegetable oil

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
The relative proportion is 10/90;
Bring to a boiling point
Boil until the required sugar concentration is achieved but without burning
Keep the prepared syrup lightly boiling
The quantity is prepared to match a coating operation.
A coloured syrup is prepared separately in the same way but using a lighter sugar concentration.
The coating operation itself runs as follows. It is always a batch operation.

1.

Pour the nuts in a rotating pan

5

2.

Pour a ladle of sugar syrup onto the nuts

5

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

5.

Complete the coating with the addition of the coloured sugar syrup

PROCESS

Coating system

The successive liquid and powder 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

N/A

N/A

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 ensurethe drying of the sugar layer without generating dust