Products

Kondima Engelhardt Block chocolate 55/45/30 is plain block chocolate that can be used for various purposes and is favorably priced. Mainly used for solid blocks, decoration, and for grating.

Kondima Engelhardt "Rhine" couverture 60/40/38 for these dark couverture high-quality cocoa beans have been added to give them a more delicate flavor. The degrees of fat content is geared to the various applications and techniques in high-class confiserie.

Kondima Engelhardt Rough-grated plain chocolate 55 % cocoa solids min. for use as chocolate chips in cakes, gateaus, and biscuits and as decoration and flavoring for "Stracciatella" ice-cream and other specialties as well as for flammeries creams and confectionery.

Kondima Engelhardt Praline pastes consist of a maximum of 50 % of sugar and roasted, refined hazelnuts or almonds, either with or without the addition of cocoa solids. Dark praline pastes contain cocoa mass and cocoa butter, light praline pastes contain cocoa butter only. The water content is practically nil. (Moisture and contact with water spoil the quality). No fats are added apart from cocoa butter.

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 Almond macaroon paste oven-ready is an excellent macaroon paste, ready for piping, which guarantees perfect results. It is supplied in buckets and should not be stored too long before use.

Kondima Engelhardt Hazelnut compound coating coating with a strong taste of first-class, highly refined roasted hazelnuts. It contains no cocoa and is slightly softer than cocoa coatings because hazelnuts contain a high percentage of oil. The color is similar to NNh, and it produces a nice glaze.

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 Cocoa powder, low fat, dark is slightly alkalized, dark cocoa powder, very fine, easily soluble, and with a rich flavor.

Kondima Engelhardt Hazelnut crumb-mix tender is Levantine hazelnuts finely flaked together with choice spices and ingredients yield a crunchy topping. By a modification of the ingredients, this crumb topping is still more tender and of better value.

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 Hazelnut crumb-mix is levantine hazelnuts finely flaked together with choice spices and ingredients yield a crunchy topping.

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).

Kondima Engelhardt Fine grated plain chocolate 55 % cocoa solids min.. for use as chocolate chips in cakes, gateaus, and biscuits and as decoration and flavoring for "Stracciatella" ice-cream and other specialties as well as for flammeries creams and confectionery.

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.