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The first and fundamental procedure in the production of nougat is the toasting of the hazelnuts, which takes place on premise permitting us to obtain a superior quality and raw material selection.
The honey and sugar are blended together in appropriate steam-heated stainless steel boilers, called “torroniera”, for about 6/7 hours for the crunchy nougat and 2/3 hours for the soft nougat
Toward the end of the cooking, the I.G.P. Piedmont Hazelnuts (or other nuts such as pistachioes or almonds, depending on the type of nougat) are added and blended into the paste.
The nougat is then moved to special tables on which it is pulled and then hand-pressed into wooden moulds. This lengthy and laborious process allows us to obtain the unmistakable crumble and crunchiness of Relanghe "torrone".
The various forms are then machine-sealed with an airtight film in order to ensure a long shelf life.
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Relanghe S.r.l.
Sede Legale ed Amministrativa : Corso Bra 105 - 12051 Alba (CN)
P.Iva : 02343840043 - -Cap.Sociale i.v. : € 451360,00
CCIAA CN 170793 - Registro Società 7004 Trib.Alba |
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