Nougat is made by heating sugar and honey and combining it with whipped egg whites and toasted almonds. This is the recipe for nougat and at this facility these are the only ingredients you will find. No preservatives, flavours, colours, gluten or additives of any kind.
The greatest care is taken both in the selection of the ingredients and in the care taken when using them. The almonds are chosen for their compact size and their high oil content. The almond content of their nougat is a whopping 55%. The honey is chosen for flavour and aroma and is organic. Five varieties of honey are combined and in production it is heated by bain-marie retaining the flavour and nutritional qualities, the slow 12 hour process ensures that each batch has only a 4% water content when it is processed. This results in longevity and consistency, keeping the bars crunchy and dry.
There are no machines to pack and shape the nougat, this is done by hand. Some of the nougat is kept in the traditional shape, the classic small mounds, made in this way since 1441, in the shape of the belltower of Cremona. Hand packing and shaping keeps the light and crunchy texture that sets Scaldaferros’ product apart. When nougat is rolled and stretched by machine after cooking it becomes flat and hard.
The natural concept also extends to the packaging. Packaging materials are chosen for recyclability and enviromental impact and even use plant based glues. The factory itself is set up to produce as little enviromental impact as possible.
All of these factors alone would be attractive, but the Nougat itself must taste very good, and it does. This is the stuff of addiction. When the packaging is opened, you will immediately notice the aroma of honey, not just the sweet sent of sugar, but actual fragrant honey. The small mounds of nougat are shiny, crunchy and full of almond and not in the least bit sweet.