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 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.