IT'S THE PASTE THAT COUNTS
IT'S THE PASTE THAT COUNTS
OUR MARZIPAN
Immerse yourself in the world of the finest delicacies: our marzipan mixtures, made from the best almonds, treat you to a delicate melt and an incomparable aroma. Carefully refined, a delight for all the senses and the basis for your creations.
FINE MARZIPAN MADE FROM AROMATIC MEDITERRANEAN ALMONDS
M0 raw marzipan paste 0
Our raw marzipan paste M0 is made from selected Mediterranean almonds. It boasts a rich aroma and offers a more intense almond flavor due to its naturally slightly higher bitter almond content.
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SECRET INGREDIENT: CALIFORNIAN SUN
M0cal raw marzipan paste 0
Our M0cal raw marzipan paste is made from sun-drenched Californian almonds. Like the M0, it boasts a full aroma, yet its natural taste is somewhat finer and less intensely almond-flavored.
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BITTER-SWEET MARZIPAN WITH BITTER ALMONDS
MI raw marzipan I
Our raw marzipan MI contains a carefully measured addition (up to 12 percent) of bitter almonds. This allows us to achieve a particularly strong, distinctive marzipan flavor.
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LESS SUGAR, MORE INDULGENCE: SUPERIOR-GRADE MARZIPAN
SMM superior-grade marzipan (80:20)
Our superior-grade marzipan SMM meet the requirements of the quality seal of the German Confectioners’ Association. Processed with 1 kg raw paste and 250 g sugar.
SWEETER THAN ANY ALMOND
EMM superior-grade marzipan 70:30
Our superior-grade marzipan EMM has a slightly higher sugar content than the SMM variety. It meets the requirements for “superior-grade marzipan” as defined in the confectionery product standards.
READY TO MODEL: MARZIPAN WITH LESS SUGAR
AMM modelling marzipan
Our modelling marzipan AMM corresponds to a processing ratio of 1 kg of base mass and 500 g of sugar.
SWEET TREATS FOR MODELLING AND SNACKING
CMM modelling marzipan
Our modelling marzipan CMM is an especially affordable marzipan suitable for shaping and modelling. The added sugar content is used to the full here.
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More information
about the product
FAQ – Frequently Asked Questions
How is marzipan made?
White blanched and finely ground almonds are heated with sugar – a process known as ‘roasting’ among experts. During ‘roasting,’ the mixture is sterilized, the almond components are broken down, and the moisture content of the mixture is reduced by evaporating water. After roasting, the raw marzipan is cooled, wrapped in cling film, and packed into cartons. The finished raw marzipan may contain a maximum of 17% moisture and 35% sugar. It consists only of almonds and sugar.
How is marzipan used?
Marzipan for modeling and shaping is produced from raw marzipan by mixing it with powdered sugar. The amount of powdered sugar added must not exceed one part per one part of raw marzipan. Furthermore, up to 3.5% starch syrup and 5% sorbitol syrup may be added, but these must be accounted for in the total sugar content. For quality products, it is recommended to use no more than half a kilogram of powdered sugar per kilogram of raw marzipan. The German Confectioners’ Association has limited the sugar addition for marzipan with a quality seal to 250 grams per kilogram of raw marzipan.
How should marzipan be stored correctly?
Products should be stored in a cool place at a maximum of 18 °C, dark and dry, with a maximum relative humidity of 60 %.