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Nactarome Nougat Paste
Nactarome Nougat Paste – Ligne Trablit is a smooth, brown paste that offers the delightful flavor of nougat de Montélimar. It contains nougat and hazelnut slivers, contributing to its characteristic taste. The ingredients of this nougat paste include nougat de Montélimar (56.5%), made from almonds, sugar, glucose syrup, honey, egg albumin, unleavened bread (potato starch, water), and natural vanilla flavor. It also contains hazelnuts. The indicative dosages for this paste range from 60 to 80 g/kg. It is commonly used in the food industry to add a rich and distinct nougat flavor to various products.
Properties
- Physical Form
- Paste
Product families
Applications
Food & Nutrition — Food
- Confectionery
- Convenience Foods
Product Families
Food Ingredients — Taste & Flavor
- Flavor Ingredients
Food Ingredients — Whole Foods, Extracts & Premixes
- Nut & Seed Products
Other characteristics
- Flavor
- Nougat
- Characteristic flavor of nougat de Montélimar
- Ingredient Name
- Nougat Paste
- Labeling Claims
- Naturally Derived, Plant-Based
- Naturally Derived
- Plant-Based
- Taste
- The nougat taste
- Markets
- Food & Nutrition
- Use Levels
- 60 - 80 g/kg (Shake well before use)
- Appearance
Smooth brown paste with nougat and hazelnut slivers
- Shelf LIfe
- 14 Months
- Technology
- Food Ingredients
- Flavor Family
- Baked Goods Inspired Flavors
- Country of Origin
- Italy, Turkey, Georgia, Azerbaijan
- Ingredient Origin
- Natural Origin
- Plant Origin
- Storage Condition
- Before Opening
- Keep in original packaging, tightly closed, away from light, store in a dry and cool place.
- After Opening
- Keep away from heat, consume quickly.
- Packaging Information
- Packaging
- Palettizing Pallet 80 × 120
- Gross weight (without pallet)
- Flavor Ingredients
- Concentrates
- Food Ingredients Functions
- Flavoring Agent
Technical data
Table 1 of 3
1 row| Characteristic | Value | Unit |
|---|---|---|
| Dry Matter | 98.0 | % |
Table 2 of 3
6 rows| Characteristic | Value | Unit |
|---|---|---|
| Aerobic Microorganisms (at 30°C) | 300000.0 | cfu/g |
| Coliform (at 30°C) | 1000.0 | cfu/g |
| Escherichia coli | 1.0 | cfu/g |
| Anaerobies sulfite-reducteurs (at 46°C) | 10.0 | cfu/g |
| Coagulase Positive Staphylococci | 100.0 | cfu/g |
| Salmonella | ND | /25g |
Table 3 of 3
7 rows| Characteristic | Value | Unit |
|---|---|---|
| Energy | 596.0 | Kcal/100g |
| Fat | 43.0 | g/100g |
| Saturated Fats | 5.0 | g/100g |
| Carbohydrate | 40.0 | g/100g |
| Sugars | 23.0 | g/100g |
| Protein | 13.0 | g/100g |
| Salt | max. 0.01 | g/100g |
