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"1923 Dr. Leopold founded Engelhardt Kondimafabrik the AG in Karlsruhe and began with the production of Rohmassen from almonds and nuts for the confectionery and bakery industry and the confectionery production.

The Kondimafabrik AG was the first and only large-scale producers in southern German country with tough competition in the north.

Since the Rohmassen has always and still a lot sooner than today to seasonal items involved was very soon in addition to the production of fruit and ice cream canned begun. Shortly afterwards came as a logical consequence of the preparation of the nuts and almonds for the Rohmassen the preparations. The nougat production was in the late 20s.

When the war began relatively quickly set a shortage of raw materials from abroad, so that the Rohmassenherstellung largely had to be set. Instead, a special vitaminreiche catering to supply the Navy, particularly the U-boat crew, as canned produce.

After the ausgebombt completely Kondima 1944, adopted after the end of the war in the manufacture of the complete product range, added to chocolate, again.

The name changed Kondimafabrik AG, after inclusion of new associates in the 30 years up to 1986, the exit Year of the Family Heiden, in the name Kondima works Engelhardt & Heiden OHG.

Leopold Engelhardt, son of company founder, joined in 1951, after the conclusion of his chemistry studies in the factory.

Meanwhile, the company is in the third generation, by Thomas Engelhardt, in 1985 occurred in the company, under the name Kondima Engelhardt GmbH & Co. KG. As a medium-sized manufacturers of marzipan paste, chocolate and other high-quality semi-finished products for the confectionery industry and the confectionery industry, we have the objective of our customers, using all reasonable means to serve the best quality. "

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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 Marzipan

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

Kondima Engelhardt Cocoa powder, low fat, dark

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 Imitation chocolate coating Super grade

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 Praline pastes

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 Raw marzipan

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 Persipan macaroon paste oven-ready

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 Almond macaroon paste oven-ready

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 Fine grated plain chocolate 55 % cocoa solids min.

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 Block chocolate 55/45/30

Kondima Engelhardt

"1923 Dr. Leopold founded Engelhardt Kondimafabrik the AG in Karlsruhe and began with the production of Rohmassen from almonds and nuts for the confectionery and bakery industry and the confectionery 

Kondima Engelhardt - Rohmassen - Production - Nuts - Almonds

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