Dear chocoholics! We are happy to present you our latest news here.
Visit us at the Anuga 2019 in Cologne
from 05. to 09.10.2019
hall 3.1 booth B050.
The STORZ nougat recipes are handed down from ancient times. Here we benefit from our tradition “since 1884” and the associated many years of experience. But what makes the STORZ nougat quality so unique?
Storz produces nougat itself, in a market leading top quality. The special quality features of our nougat production can be described as follows: We import the hazelnut kernels directly from the country of origin (Black Sea region). The hazelnuts are not bought as a paste, but roasted with a classic ball roaster. These gas-powered roasters produce a great aroma, which we preserve by rapid further processing without significant intermediate storage time to the final product. This is important because prolonged storage of roasted kernels or paste can quickly cause flavor loss. In the next step, we mix, roll and condense the nougat mass like chocolate. So we not only use – as usual – a fat mixer, but drive over a complete “chocolate street”. This also creates a particular aroma formation and the mass becomes creamy and supple. Finally, it is vital that the nougat mass is poured pure, so not with the chocolate shell. This is the quality the nougat lover seeks. Our nougat specialties therefore taste just like the freshly cut nougat from the pastry shop.
Tips for optimum storage by the chocolate specialist Storz
For many it is the “tenderest temptation”, hardly anyone likes to resist it – we are talking about the “queen of sweets”, the chocolate. But many chocolate lovers tend, when summer temperatures threaten, to end the sweet treat. What to do to preserve the sweet candy possibly pleasant and friendly even in the summer months? Chocolate specialist Storz gives tips here. For optimal storage of chocolate, there are several factors to consider:
– Do not store chocolate in damp rooms! Chocolate does not like air humidity over 70%.
– Ideal temperature for chocolate is between 16 and 20 degrees Celsius. It is hotter, crystallizes the fat of the chocolate and it loses the shine and gets mottled white spots.
– High levels of light and air in chocolate cause an oxidation process that can lead to significant loss of taste. To prevent this, keep the chocolate in its original packaging.
– Chocolate is odor-sensitive. Opened foods or other products that have a strong personal benefit cannot be stored in the immediate vicinity of chocolate. Chocolate does not belong in the fridge as the prevailing odors quickly attack the aroma of the chocolate and it loses taste and quality.
As a result, chocolate lovers have only two options for optimal enjoyment: Either storing chocolate in a cold place like the cold cellar or enjoy the sweet delicacy as quickly as possible.
This post is also available in: German