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The sugared almonds from the Confectionery Conservatory are true delights coated with a thin layer of sugar. These little treats are the result of meticulous craftsmanship, ensuring impeccable quality with every bite. The delicacy of their flavor and their exquisite texture make them a perfect choice for celebrating all special occasions. Dive into the sweet universe of sugared almonds and let yourself be charmed by their timeless allure.
In a sugared almond coating machine, the almond is added to a mixture of gum arabic and sugar. Arabic gum is used to protect the dragee by forming a film around the core without compressing it.
This phase involves the gradual application of thin layers of sugar syrup called “charges,” thus creating a delicate shell around the almonds. This process is repeated several times until the sugared almonds reach the desired size
The dragees, now coated with a first layer of syrup, go through the blanching step, which aims to give them a porcelain-like appearance.
After blanching, a syrup is added to the almonds to remove the “orange peel” appearance left by the previous steps.
Smoothing consists of perfectly smoothing the sugared almond.
Finally, during the last step the dragees are polished with beeswax and carnauba wax.
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37400 Amboise
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