It is a limited edition of our renowned Jijona nougat. On this occasion we wanted to improve the formula by using up to 74% marcona almonds (the best quality) for its preparation. We usually make it with 70%, so there are very few units with this percentage.
How is nougat made?
Here we bring you an explanatory video about the process for making the best soft nougat.
The process of making nougat from Jijona is characterized by the use of machinery very characteristic of Jijona called "boixets", in these containers the almond and honey are heated and mixed with a mace that rises and falls continuously.
Toasted marcona almonds (74%), pure honey collected in Spain (15%), sugar and egg albumin. Made in a factory that uses other nuts.
Jijona nougat Improved Supreme Quality: Average values per 100g of product
|Energetic value||2349 kJ (565kcal)|
|of which saturates||2,9 g|
|of which sugars||32 g|
|dietary fiber||7,2 g|
|Responsable||Saxona Tic Digital SL, Calle el Vall, 26. Tienda offline. Jijona, Alicante|
|Ingredientes||Ingredientes en la descripción|