Marzipan (Almond Paste)
Blanched, moist refined almonds are heated with sugar, or “roasted”. The roasting process sterilizes the mixture and opens up the almond components. At the same time the moisture content is reduced by evaporation. After roasting, the raw marzipan is cooled, wrapped in shrink-foil and packed in cartons. The finished raw marzipan contains a maximum of 17 % of moisture and 35 % of sugar. The only ingredients are almonds and sugar.
Raw marzipan (almond paste):
Marzipan for forming and modelling can be made by blending raw marzipan with icing sugar. Up to one part of sugar is added to one part of raw marzipan. Up to 3,5 % of corn syrup and 5 % of sorbitol syrup can also be added, but this must then be deducted from the sugar addition. For high quality products, we recommend using no more than 0,5 kg of icing sugar to 1 kg of raw marzipan. This corresponds to our AMM grade (see below).
Storage:
cool at max. 18° C, dark, dry,
relative air humidity: max. 60 %
| MO | Row marzipan O | A raw marzipan with the finest possible taste, made from sweet Mediterranean almonds. Full- bodied aroma. |
| MOcal | Raw marzipan O | A raw marzipan with the finest possible taste, made from sweet Californian almonds. Full- bodied aroma. |
| MI | Row marzipan I | Contains some bitter almonds which gives it a stronger taste. |
Superior grade marzipans for forming and modelling
| SMM | Superior modelling marzipan 52% almonds 48% sugar |
Ready-made modelling marzipan with a blending ratio of 1 kg of raw marzipan and 250 g of sugar. It complies with all the requirements for the “Mark of Quality” for marzipan of the German Confectioners Association. |
| EMM | Superior modelling marzipan 45,5% almonds 54,5%sugar |
Sugar blend slightly higher than SMM. This marzipan meets the regulations of “super grade marzipan” of the German Union of the Sweets Industry. |
Marzipans for forming and modelling
| AMM | Modelling marzipan 43% almonds 57% sugar |
Ready-made modelling marzipan with a blending ratio of 1 kg of raw marzipan to 500g of sugar. |
| CMM | Modelling marzipan 33% almonds 67% sugar |
Particularly economical marzipan suitable for forming and modelling. Although the maximum amount of sugar is used, it has a full-bodied flavour. |
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