Nougat log centers (factory process)

Premix the liquids in the upper kettle and the solids in the lower kettle; cook the liquid syrup to a set temperature to drive off moisture.

In the lower bowl, whip water with dried egg albumin, the sugars and frappe until fluffed up.

Drop the hot syrup in and whip it in gradually, which slowly cooks the nougat.

Cool the nougat on tables, run it through an extruder and break the rope into logs with a guillotine; coat with caramel and nuts.

Cure the logs in a climate-controlled room to dry out a little.

The syrup for these log centers is boiled to 270F, 132C; about 269 on a dry sunny day and up to 272 on a humid day, to account for water the candy will absorb.