QUALITY, TRADITION AND INNOVATION

The use of selected natural raw materials, following the Agramunt’s master nougats steps, and keeping a traditional recipe and process maintained generation by generation confers to our Nougat the highest quality.

Hazelnuts, almonds, honey, cocoa… our ingredients, all first quality, are blended under the control of the Artisan Masters, owners of the Nougat recipe during the last three centuries.

 

FIRST QUALITY RAW MATERIALS

Our top quality and nearby raw materials are mixed under a process not taking in consideration the time only with fire flame adding a bunch of flavour tones and the Craft Masters experience, witness of one of the best kept secrets.

This is the only way to keep all the flavour and organoleptic characteristics to our products when arrive to the market.

Torrons Vicens has increased its range of products with big effort and dedication. Besides the Nougats a wide range of craft made specialties from first quality ingredients has been added to the catalogue.

On 2009 is created the “Consejo Regulador de la IGP Torro d’Agramunt”, an organization under the Catalan Government but with autonomy on decisions related with its Rules. On 2011 Mr. Angel Velasco was appointed president of the “consejo Regulador”.

CERTIFIED QUALITY, TORRONS VICENS QUALITY

Several international and national certifications endorse our product’s quality:

ISO 9001: International certification applied to the Company management and the products. This Certification goal is to achieve excellence on the final product and the manufacturing process.

“Q” Certification: Food Quality Certification Grant by “Generalitat de Catalunya” to the Agramunt’s Nugat.

PGI: Protected Geographic Indication grant to the Agramunt’s Nougat. Stamp to warrant the products are produced in Agramunt with highest quality ingredients.

EUPGI: European Union Protected Geographic Indication. This is the first pastry product from Catalonia achieving this European recognition.

Torró d'Agramunt is recognized by the Protected Geographical Indication, a seal that guarantees that the products distinguished with this logo are made in Agramunt.

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TRADITION AND INNOVATION

Nowadays Torrons Vicens continues manufacturing the typical Agramunt’s nougat following same original recipes and process since their origins at 1775. One of the objectives of the company has been innovation and over the time new varieties of nougats has been added arriving today at 150 references. Highlighting as a house specialty toasted Egg yolk and our patented creating, the “soufflé” Nougat, created by our Master Nougat Angel Velasco on 2013.

The traditional Agramunt’s Stone Chocolate, the oldest and most original, gets this name not for the hardness but its process because the cocoa bean is crush over a granite stone until becomes a paste. Besides the cocoa, this chocolate contains sugar, rice flour and cinnamon or vanilla essence. Its ingredients and traditional process makes to this chocolate  unique and original to prepare an “in a cup” chocolate.

 

TORRONS VICENS CREATIONS

Vicens is synonymous of innovation on Nougat sector. One of the top objectives of the company has been to season adjust the consumption of nougat beyond the Christmas season, turning the nougat in an everyday dessert for all the year around. Torrons Vicens never stop to astonish its more loyal customers incorporating novelties every season.

 

2010, SOFT CRUNCHY NOUGATS

Nougats with different textures made with soft nougat and a touch of crunchy rice. This idea combined with the varieties of most delightful chocolates makes this range a pleasure for soft touch lovers conferring to the palate a unique experience.

2011, GOLDEN NOUGAT

Nougat with a gold coating developed for the lotto administration “La Bruixa D’or”. This Nougat was awarded by the Women Management and Entrepreneurs association of Lleida and Barcelona, with the prize FUNDE on the category of the Most Innovative Company of the year.

2012, NOUGAT WITH SALT

This is the first savoury Nougat on history with and explosive flavour and a crusty texture. Its special ingredients, salted almonds, crunchy tomato, chocolate and pepper catch out everybody and after taste raises a question. Dessert or aperitive?

2012, EXCELLENCE NOUGAT

Range which count 18 varieties personally selected by the Master Nougat Maker Angel Velasco is presented don a luxury case. A Nougat to enjoy and to give away. Easy to succeed with him, thanks to this wide list of proposals, from the most classics to the most trendies.

 

 

2013, HARD NOUGAT SOUFFLÉ

Consider as the XXI century Nougat. Is made under the traditional Agramunt’s nougat recipe but with a high level of innovation. This Nougat contains air on the dough and as a result is a crusty and light nougat at the same time. A bunch of experiences for the palate.

2013, ALBERT ADRIÀ NATURA NOUGAT

The Natura nougat range is a new concept of nougat to transform this sweet into a delightful dessert desirable all year around. There is five varieties created by the famous chef Albert Adria and the Master Nougat maker Angel Velasco. Five sensations to combine with the high cuisine and the Agramunt’s artisanal tradition.

2014, CHEESE NOUGAT

Torrons Vicens creates a new Nugat made with Urgelia Cheese from La Seu Dd’Urgell.Was presented on the last Alimentarias trade show edition on 2014 where a lot of interest from the public was shown.