Marzipan (Almond Paste)

Raw marzipan 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 %


Raw marzipan from mediterranean almonds
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.



Raw marzipan from californian almonds

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.