Nougat at 400 to 500 kg/h: Solving the Sticky Problem
Release Time:
Nov 13,2026
Nougat is the candy that punishes optimism. The recipe looks simple, the ingredient list is short, and the first batch usually works. Then production scales, and the same recipe produces a mass that sticks to the belt, welds itself into lumps, and cannot be cut cleanly.
The Haitel nougat candy production line runs a main press at 400 to 500 kg/h. The reason that figure matters is not the volume. It is that the line is designed around the handling problem, not just the mixing problem.
What makes nougat different
Nougat is an aerated, fat-containing, protein-stabilized sugar mass. Three properties follow from that:
- It is sticky while warm and rigid while cool, with a narrow window in between where it can be formed
- It contains trapped air, so its density changes with mixing intensity and with temperature
- It contains fat and protein, so it is sensitive to over-mixing, which breaks the emulsion and releases oil
Every nougat production problem traces back to one of those three. Sticking is a temperature window problem. Weight variation is a density problem. Oil separation is an over-mixing problem.
Why the press stage decides the outcome
The press stage sets the final thickness and density of the slab before cutting. If the slab is pressed too warm, it flows and the thickness varies across the width. If pressed too cool, it resists and the sheet has internal stress that shows up as cracks after cutting.
A main press rated at 400 to 500 kg/h gives the line enough throughput that the slab is processed within its forming window rather than waiting. Waiting is what kills nougat: a slab that sits for four minutes between mixing and pressing has already moved outside the window.
Specifications at a glance
Parameter | Value |
Main press output | 400 to 500 kg/h |
Product type | Aerated soft candy with fat and protein |
Critical window | Forming temperature range |
Primary risks | Sticking, density variation, oil separation |
Line design focus | Continuous flow from mix to press |
Four operational controls
Control the mixing endpoint by time and by density, not by appearance. Appearance varies with the batch and with the operator.
Hold the slab temperature with a conditioned transfer, not with ambient air. In a warm plant, ambient transfer is not control.
Cut with a blade matched to the product temperature. A blade that is too cool tears the surface; too warm it smears.
Schedule cleaning as part of the cycle, not at the end of the week. Nougat residue hardens and becomes difficult to remove, and the removal process damages surfaces.
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No. 19 west Jianshe road, economic development zone, Dongtai city, Jiangsu province 224200 China
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Office 2601, No.1777, North Zhongshan Road, Putuo District, Shanghai, China
