Soufflé sweets

Soufflé sweets have enjoyed unprecedented popularity since the invention of the sweet treat. Based on the name of the sweets, the new confection was named after a well-known soufflé dish. French soufflé is made from thoroughly beaten egg mass, the same technology is used to make a filling for soufflé sweets. Initially, soufflé sweets were made with marshmallow stuffing. However, after a while, sugar syrup or molasses began to be used to produce soufflé sweets. Sugar-containing ingredients are knocked down with egg white, as a result, a lush whipped mass is formed, to which food additives are added.

Soufflé sweets are a subspecies of so-called knock-down sweets, which are distinguished by a light type of sweet mass. In addition to soufflé, nougat is classified as a knock-down candy. This type of candy is characterized by heavy knocking masses that are formed in the production of confectionery. We think many noticed that soufflé and nougat sweets are similar in appearance and taste. True, nougat usually comes with nuts or other additional ingredients, and the taste of soufflé is formed by food additives. There are a huge number of varieties of soufflé sweets.

Nowadays, the range of confectionery products is so rich and extensive that anyone can find a treat to taste. As a rule, soufflé sweets are distinguished by the composition of the filling. Among the most popular types of sweets are the following:



soufflé with chocolate filling;

soufflé with fruit and berry filling;

fruit soufflé;

soufflé with nut filling;

souffle "Bird's Milk";

soufflé with marmalade;

soufflé with creamy filling;



In the process of producing soufflé sweets, the compound ingredients of the confectionery product go through three stages. At the first stage of industrial production of soufflé sweets sugar mass is produced. The sugar mass of soufflé sweets includes syrup or molasses, as well as agar-agar. Agar agar is a natural gelling substance that is derived from brown algae. At the next stage of souffle sweets production the viscous sugar mass is combined with chicken eggs protein. The eggs are thoroughly mixed, and when the mass becomes uniform, the final stage of soufflé candy production begins. The egg-sugar mass is vigorously beaten to produce a characteristic aggregate state of souffle.

It is noteworthy that the calorie content of soufflé sweets is at the lowest level in comparison with other chocolate confections. Knock-down sweets are distinguished by their low calorie content due to the production process. After all, if you take a closer look, you can see that soufflé is a light air mass, which is formed due to the distinctive properties of eggs and the production process. True, the calorie content of soufflé sweets can increase depending on the additives that are used in the manufacture of the product.

For example, the average calorie content of soufflé sweets is 397 Kcal, the chocolate or nut type of confectionery will differ in higher indicators. However, do not forget that soufflé sweets are made using chocolate, which covers the filling of a confectionery product. Currently, chocolate of different composition, quality and calorie content is used for making soufflé sweets. In addition, confectionery sprinkles, which are used in the manufacture of confectionery, are becoming increasingly popular. Therefore, you can find not only the classic souffle "Bird's Milk, " but also a chocolate souffle with coconut, nut or waffle chips.