Holland marzipan is ideal for modelling, covering or decorating confectionery product, cold working.
Almond marzipan ideal for covering pastes and for modelling shapes and characters, for cutting out shapes and other modelling. The marzipan paste can be colours with all kinds of food colourings. It can be made lighter in colour by adding white. Marzipan can also be used for making. You can grate it and add to doughs to flavour them. You can also turn it into marzipan crumbs, if you take 70 grams of marzipan and mix it with 15 grams of butter and 50 grams of plain flour. You can also use marzipan when making fruit dumplings. Replace the stone in an apricot or plum with a ball or marzipan. It can also be used as a filling in pralines. Grate the marzipan into a pot, add a little cream and melt. Knead the paste well before using it for covering or modelling. If you are covering a cake, roll out a sheet about 0.3 – 0.5 cm in thickness. When rolling it out dust the surface with icing sugar. When transferring the sheet onto a cake, use of long pipe on which you can roll the marzipan sheet. To smoothen the cake, use smoothers or polishers. If you want to create interesting effects, use bone modelling tools. To add glittery and colour effect on the surface, you can use dust colours with lustre or glitter effects or colouring edible ink pens and liquid or gel paste colours. You can fix the different parts of characters together with edible glue or with a home-made mixture of egg whites and icing sugar.
Holland marzipan is suitable for modelling, covering and decoration of confectionery products, cold working. Packaged in 1 kg packets.
It is made from ground almonds and sugar. This marzipan is ideal especially for covering cakes and dessert pastry, for modelling or decorating of confectionery products, for making marzipan figures and as a filling for chocolate pralines. The marzipan can be easily coloured.
Ingredients: almonds, sorbitol, karboxymethylcellulose, intavenose, citric acid, sugar, water. Made in the Netherlands.
Optimal working temperature 21 degrees C.
Allergy advice: almonds