Types of baker's nougat
Natural Yolk Nougat
It is obtained from the combination of almond, yolk and sugar, which gives rise to a kind of very tasty soft marzipan, which delights lovers of this type of nougat.
Toasted Yolk Nougat
The best-selling baker's nougat of all and that never lacks in the Christmas season table. Its characteristic color and flavor is the result of adding above sugar bars natural yolk nougat; and apply a toasting process to get that golden color so peculiar. Both this nougat and natural yolk, emerged as a way to give output to the leftover yolks obtained from the manufacturing process of Alicante Turrón and Jijona, which used the egg whites, but not the yolks. Nowadays it has become one of the references in terms of nougats of the bakery.
Candied Fruit Nougat
Also known in some place as Nougat of Snow with Fruit or Nougat of Marzipan with fruit, is the result of combining the marzipan obtained from the Marcona almond with candied fruit.
Marzipan Nougat with nuts or Natanuez
In a similar way to the previous one, in this case natural nuts embedded inside the marzipan are added, obtaining a product with an authentic flavor in which the quality ingredients used stand out.