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Confectionery Frappe

A frappe is the starting material for a number of foamed confectionery products such as nougat. The young frappe consists of a mixture containing some or all of the following : foamed ovalbumen, sugar and liquid or solid fat. The foaming is normally performed in a pressure beater and the resulting bubble sizes are normally small and of uniform (10 -75.um) diameter.
Bubbles are also spherical with very few polyhedral examples. As the fully-formulated product matures, the bubble-size distribution alters and a population of larger bubbles develops as a result of the degradative processes of disproportionation, creaming and coalescence.