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 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 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.