Torrone
Elenka product code 453
A paste that reproduces Italian nougat — toasted nuts, honey and caramelised sugar — at 100 grams per litre of mix. It is the flavour that sells hardest in the second half of the year, and the one most Australian cabinets do not carry.
Specification sheets are supplied to trade customers on request.
About Torrone
Torrone is one of the few gelato flavours that an Australian customer already knows without knowing they know it — nougat is on every supermarket shelf at Christmas. That familiarity is the commercial case for carrying it.
What it is
A compound paste reproducing Italian nougat: toasted nuts, honey and caramelised sugar. Compound rather than pure is not a criticism here, it is the definition — nougat is a confection, and a paste that carried only nuts would not taste of it.
Dosage tells you what is in the pail
One hundred grams per litre of finished mix, against 80 for the pure nut pastes. That difference is the whole classification: a pure paste is concentrated nut and carries flavour a long way, while a compound like this carries the sugar and honey that make the flavour recognisable, so more of it is needed.
The practical consequence is on your balance sheet. At 100 grams, a compound paste brings noticeable sugar as well as fat, so a base already at the top of its sweetness will produce a soft, slow-setting tub. Recalculate rather than substituting for a nut paste at the same weight.
The figure is quoted per litre of mix.
Give it texture
The flavour works on its own and works considerably better with something to bite. Nougat is a textural confection, and a smooth torrone gelato is missing the half of the experience that people actually remember.
An almond crunch such as Croccante di Mandorla worked through at creaming, or a crunch ripple layered as the tub fills, both do the job. The crunch has a working life measured in hours once it is in contact with gelato, so ripple into smaller tubs and turn them over faster.
The Australian season
This is a cool-weather flavour, which in the Southern Hemisphere means it earns its place from about April and peaks through winter and Christmas — the opposite schedule to the fruit lines. That makes it genuinely useful rather than merely traditional: it is a flavour to introduce when the sorbets stop selling.
What we do not publish
Ingredients, allergens, shelf life and storage conditions are absent from this page because no Elenka specification sheet is held for the Australian range. Absent means the data is not held, never that the answer is no. Nougat is built on nuts, honey and usually egg white, so the declaration matters here — request the specification sheet before answering an allergen enquiry.
Technical specifications
| Recommended dosage | 100 g per litre of mix |
|---|---|
| Format | 4 kg pail |
| Applications | gelato, semifreddo, cake, single-portion dessert |
| Elenka product code | 453 |
Full specification on request
The ingredient list, allergen declaration, shelf life and storage conditions for Torrone are provided on the Elenka specification sheet. We supply it on request — please do not rely on the product name when answering a customer allergen enquiry.
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Frequently asked questions
How much do I use per litre?
One hundred grams per litre of finished mix. That is a compound-paste dosage rather than a pure-nut one, because a good part of the pail is the sugar and honey that make nougat taste of nougat rather than of nuts.
Does it need a crunch inclusion to work?
No, but it benefits from one. The paste carries the flavour; a granulated nut or nougat inclusion carries the texture that people associate with biting into torrone, and the two together read as the real thing far more convincingly than either alone.
When does torrone sell in Australia?
From about April onwards, and hardest through winter and into Christmas. It is a warm, sweet, caramelised flavour, which is the opposite of what sells in January — so it is a useful line for the months when fruit flavours stop moving.