How is nougat produced at Lubeca? And how is marzipan made? How do we produce our high-quality chocolate couvertures and where do the great almonds and hazelnuts come from? Here you can get an insight into the Lubeca product world.


Once it was just an idea - back when chocolate was mixed with hazelnut paste. Today hazelnut nougat, like almond nougat, is a speciality that has become an indispensable part of the confectionery market. And the fact that the production of these fine nougat masses requires a difficult process to achieve the best quality is demonstrated every day by the nougat production at Lubeca. The basis of the nougat variations is hazelnut or almond paste, which we make from freshly roasted hazelnut kernels or almonds. Depending on the type of nougat and the desired degree of roasting, the dried fruits are roasted light to dark brown and ground to pith by special mills. This is followed by roasting. Important for the different degrees of roasting are roasting time and roasting temperature. The fineness or melting of the nougat is achieved by fine grinding. Sugar, couverture and ka-cao butter, if necessary also milk and cream powder are weighed in computer-controlled according to the respective recipe. Filling into buckets or cartons is carried out by modern tempering machines which produce the desired consistency and firmness of the nougat.

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