Apricot instead of almond
Apricot instead of almond
Our persipan paste
Persipan paste is the delicious alternative to marzipan – made from high-quality, debittered apricot kernels, it combines a delicate taste with a fine consistency. It is ideal for baking, decorating or for pralines. Whether for making exquisite cakes or as a filling for pastries – our persipan paste gives every creation a special touch. Perfect for anyone looking for that little bit extra!
Fine persipan – the marzipan alternative
PB raw persipan paste
Our raw persipan paste PB is made from apricot kernels of the finest provenance. It is a high-quality substitute for raw marzipan paste.
More information
about the product
FAQ – Frequently Asked Questions
What is persipan?
Persipan is an affordable substitute for marzipan. Generally, all items made with persipan must bear the notice “with persipan” to avoid misleading consumers.
How is persipan produced?
Persipan is an economical substitute for marzipan. Raw persipan paste is manufactured by the same process as marzipan, and consists of debittered apricot kernels and sugar. The moisture content does not exceed
20 per cent, and a maximum of 35 per cent sugar is added. In addition, the mixture contains ½ %
potato starch in accordance with official labelling regulations. Persipan for forming is obtained by blending raw persipan with sugar. Up to one and a half parts sugar may be added to one part raw persipan. It is recommended to add up to 5 per cent glucose syrup and 5 per cent sorbitol syrup, but these additions must be deducted from the sugar addition. However, it is advisable not to exceed a ratio of 1 : 1.
How do I store persipan 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 %.