Products

Kondima Engelhardt Marzipan is 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.

Kondima Engelhardt 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 %, and a maximum of 35 % of sugar is added. Apart from this, the paste contains 1/2 % of potato starch, which is added to comply with German food legislation.

Kondima Engelhardt Persipan macaroon paste oven-ready is an excellent persipan macaroon paste, ready for piping, which guarantees perfect baking results. It is often used for fillings, too. It is supplied in buckets and should not be stored too long before use.

Kondima Engelhardt Imitation chocolate coating Super grade is a dark brown, due to the very high cocoa content, with a full cocoa taste and very attractive glaze.

Kondima Engelhardt Raw marzipan for forming and modeling 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).