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Food Milling Made to Order: Milling Nougat and Almonds with an Oscillating Sieve Mill

| Author/ Editor: Rene Herzog / Dominik Stephan

In order for nougat to give the sensation of melting in one’s mouth, it must be ground to a precise fineness. One of the secrets behind the full flavor release lies in the correct grain size. The same is true for roasted almonds. Read the article and find out, why a oscillating sieve mill is the best choice for a perfect chocolate flavor...

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The gentle vibration of the rotor at the rate of 113 oscillations per minute makes the sieve mill not only suitable for nougat and almonds.
The gentle vibration of the rotor at the rate of 113 oscillations per minute makes the sieve mill not only suitable for nougat and almonds.
(Picture: Frewitt)

Nougat and almonds are added to chocolate in fractions > 4 mm, > 2 mm, and > 1 mm in size. The pieces < 1 mm in size are known as fine content. The characteristic flavor is achieved by adding the 2–4 mm and 1–2 mm fractions. One of the main concerns of chocolate makers is to keep the fine content as low as possible, as the latter exerts a negligible influence on the flavor of the chocolate.

Although nougat and almonds are added to chocolate in the same fractions, the two products behave quite differently during the milling process: nougat is brittle, whereas almonds are hard and may even be slightly elastic, depending on the degree of roasting.

In order to achieve the producer specifications, testing the clients products is recommended. Frewitt not only has a fully equipped tech center available to its clients for testing purposes, but also a laboratory for the complete analysis of the products. A certain chocolate maker therefore decided to mill its nougat on Frewitt equipment and to have the results analyzed in the laboratory of the company. The test setup consisted of coarse grinding on a lump crusher and fine grinding on the oscillating sieve mill Oscillowitt.

The following results were obtained from the first test run with a 5 mm sieve: less than 13 % fine content in the final product. This represented a substantial improvement for the client, as herefore the fine content in its production had always been over the 25 % threshold. Experiments with a client who uses its almonds in marzipan products were also conducted on the sieve mill, and the resultant fine content was less than 8 %.

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