The turronero master or the nougat master is the person in charge of the elaboration of the turrones. He decides when the mixture of ingredients is perfect for making the turron.
The Nougat of Jijona, for many,(the soft nougat but with Denomination of Origin), is the preferred one for the majority of our clients, along with the handmade turron or nougat of Alicante.
Its elaboration follows a very tedious process through specially designed machines, as the mechanics, where the egg white is mixed with the almonds and the honey, and also the “Boixets”, big mortars with hot in its base, where the resulting mass pick the texture that make it special and unmistakable. The price of soft nougat Possibly, the nougat on this tab will seem expensive to you. The reason is the elaboration process, the percentages of almond, which is also the marcona, the most precious. Honey is also more expensive than usual due to its origin. The truth is that we are delighted with it. On average, it takes about 3 days to make it, and it is also packed by hand, and as you can see in the videos, with a brush and cellophane. By the way, we also have to say that this format is a 300 gram bar or tablet. And we say this because normally, in supermarkets, the weight is usually lowered to make it seem more economical. In our store, after 20 years selling turrón, we adapt to all kinds of customers and needs. So we give you other options in case you want a cheaper turrón or in other formats (less weight), or from other brands. You can even buy them by the box: - Box of 32 units of Jijona soft turrón Antiu Xixona White Label, 200 grams. The 200-gram bar costs 2.40 euros + 10% VAT. Without a doubt it is the cheapest option if we want to buy in quantity. - Miniturrones, individual portions of soft turrón. It comes in boxes of 2 kg, individually packed, where there are approximately 100 units. We have prepared this selection for you with round formats like coca or torta de Xixona, liquid turrones, etc :: All soft turrones you can click here Can you make Jijona's handmade soft turrón at home? There are many recipes on the Internet for making soft turrón at home, but the truth is that it is difficult to match. Not because in Jijona we have been making it for centuries, or because we think we are the best, but because the manufacturing process involves the experience of the master turron maker and, moreover, special machines, such as boixets or mechanics, which are what give the raw materials their ideal point, the texture, the mixing, the fusion. We love the Thermomix. In fact, in the factory's laboratory we have it for R&D, for example. However, the taste in particular is complicated to make. There are turrones whose recipe is easier to make. For example, turrón a la piedra, also very typical of the Alicante area, is easier to make, as is turrón de coco, turrón de nieve, etc. The reason is that they use simpler mixing machinery, and do not use boixets or mechanics. And the ingredients, so to speak, are made cold, not like the turrón from Jijona or Alicante where they are cooked. Sometimes we have seen written, even recipes, of soft jijona turrón suitable for vegans, which is not possible when carrying Honey and egg whites again.
|Responsable||Saxona Tic Digital SL, Calle el Vall, 26. Tienda offline. Jijona, Alicante|
|Ingredientes||Ingredientes en la descripción|
|Formato||Rilsan (se ve el producto)|
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