Nougasec:
*Significantly stops the absorption of humidity and
ensures a longer preservation of nougatines, nougats,
pralines, ice cream cones, crêpe dentelle, éventail
biscuits…
* Prevents cooked sugars from absorbing humidity and
from sticking
* Cooked sugars and nougatines in particular, as well
as some nougat types are very hygroscopic and their
preservation have always been a problem : with
“Nougasec” they are no longer an issue
