Brittle (food)

Brittle ( croquant French in the 19th century, " crispy bakery " borrowed ) is a mixture of chopped nuts, usually almonds, hazelnuts or walnuts, and caramelized sugar. In addition, it may contain butter or other fats.

Brittle is used as an ingredient or decoration for desserts, ice cream and baked goods (eg, Florentine and pies as Frankfurter Kranz ). Bite-sized pieces Butterkrokant be served as confectionery.

Production

For the production of sugar is brought to caramelize in a pan first. Then add the chopped or thinly sliced ​​nuts are added under stirring. The mass is poured onto an oiled plate, pushed apart with an oiled rolling pin and, after cooling, depending on the use crumbled or crushed more or less fine.

Butterkrokant

For Butterkrokant the sugar is caramelized with butter. Thus, the brittle receives a softer consistency.

Leaves or Mürbekrokant

Blätterkrokant has a particularly fine and crumbly consistency that results comparable to puff of many thin layers. To prepare the still warm mass is repeatedly rolled, coated with dark nougat and folded.

Industrial production

In the industrial production Brittle is defined as a mixture of caramelized sugars and / or polyols containing seed kernels. The proportion of the seeds is at least 20 %. The seeds must, if technically possible, be free of the seed coat. Be used almonds or nuts such as Walnuts. The seeds are traded according to the guidelines for oil seeds, accordingly, have used other seeds are declared ( for example, peanut brittle ). Brittle is regulated in the Sugar Regulation ( ZVO ). Brittle distinction is made depending on the consistency in the three varieties Hartkrokant, Weichkrokant and leaves or Mürbekrokant.