LOUIS FRANCOIS Nougasec Anti-Humidity Agent for Sugar Work & Pralines - 1kg Food-Grade Moisture Absorber for Baking, Candy Making & Chocolate Decorations (Perfect for Professional Chefs & Home Bakers)

About Nougasec

Louis Francois Nougasec is a specialized anti-humidity agent designed to improve the shelf life and structural integrity of sugar-based preparations. This creamy white powder — composed of lactose and glucose syrup solids — is formulated to be mixed directly with sugar, requiring no adjustments to recipes or workflow.

Used in small quantities, Nougasec prevents cooked sugars from absorbing moisture, keeping nougats, nougatines, pralines, and decorative biscuits crisp and stable over time. In products that are naturally hygroscopic and prone to softening or stickiness, it delivers a significant improvement in texture retention and visual appeal — even under humid conditions.

Use:

Incorporation:
Nougasec is added directly to the sugar in your existing recipe. No changes are needed to the method, cooking temperature, or ratios of other ingredients.

General Rule: Mix Nougasec with sugar before cooking to evenly disperse and activate its anti-humidity effect.

Application:

• Nougatines & Caramel Decorations: Maintains crispness and clarity; prevents stickiness

• Nougats: Preserves chew and structure without absorbing ambient humidity

• Pralines & Caramelized Nuts: Keeps sugar coatings dry and crunchy for extended storage

• Ice Cream Cones, Crêpe Dentelle & Biscuits: Protects delicate layers and textures

• Plated Desserts & Buffet Pieces: Enhances durability of sugar garnishes over time

Recommended Dosage:

Observations:

• Fine creamy-white powder

• Neutral in taste and appearance

• No change required to recipe process

• Prevents stickiness and softening caused by ambient humidity

• Ideal for both artisanal and industrial pastry settings

Elaborations:

• Crisp caramelized hazelnut or almond nougatines with extended shelf life

• Crunchy crepe dentelle and brittle-style inserts for ice cream or entremets

• Non-sticky pralines for bonbons, snack bars, or bakery toppings

• Long-lasting sugar decorations for pâtisserie display and plated service

• Chewy nougats that hold structure in humid environments

Differences from Similar Products:

• Unlike general anti-caking agents or starch-based humidity buffers, Nougasec is specifically formulated for use in cooked sugar systems.

• Many alternatives require process modification or stabilizers—Nougasec works without changing your formulation or working temperature.

• It outperforms common workarounds (like extra glucose or cocoa butter) by directly reducing hygroscopic behavior at the sugar level.

• Reliable across nougats, pralines, and sugar decor, where humidity usually causes rapid degradation.

Origin:

Derived from cow’s milk (lactose) and maize (glucose syrup solids).

Maison Louis Francois: A Legacy of Culinary Innovation

With over a century of ingredient mastery, Maison Louis Francois creates solutions for pastry professionals who demand precision, reliability, and functionality. Nougasec is an essential tool in the modern pastry kitchen—ensuring longer shelf life, crisp texture, and a perfect finish in even the most humidity-sensitive sugar work.