Louis Francois Nougasec is an anti-humidity powder designed for cooked sugar work. Mixed directly with sugar, it helps sugar-based preparations stay crisp, dry, and stable for longer by reducing moisture absorption. It is especially useful for nougatines, nougats, pralines, caramelized nuts, biscuits, and sugar decorations that tend to soften or become sticky in humid conditions.

Use

Mix Nougasec directly with the sugar in your recipe before cooking so it is evenly dispersed. It is designed to work without changing your method, cooking temperature, or the ratios of your other ingredients.

Recommended Dosage

Use at 7 to 10% of total sugar weight for cooked sugars, nougatines, nougats, and similar applications.

Applications / Practical Uses

• Nougatines and caramel decorations that need to stay crisp and clear
• Nougats that need to hold their chew and structure
• Pralines and caramelized nuts that need to stay dry and crunchy
• Ice cream cones, crêpe dentelle, and delicate biscuits that soften easily
• Sugar garnishes for plated desserts and display pieces that need better durability over time

Observations

Nougasec is a fine creamy-white powder with a neutral taste and appearance. It is designed to reduce stickiness and softening caused by ambient humidity, while fitting easily into existing sugar-work recipes.

Differences from Other Ingredients

Unlike general anti-caking agents or starch-based humidity buffers, Nougasec is specifically formulated for cooked sugar systems. It is also meant to work without changing your formulation or cooking temperature, which makes it more practical for sugar work than common workaround ingredients such as extra glucose or cocoa butter.

Origin

Made from lactose and glucose syrup solids.