Almond marzipan is designed for cake coating and for modelling shapes and figures, for hollowing out shapes and for further shaping. You can colour the marzipan mass with all kinds of food colours. Marzipan can be lightened with white. Marzipan can also be used in baking. You can grate it and flavour the dough with it. You can also make marzipan breadcrumbs by adding 15 g of butter and 50 g of coarse flour to 70 g of marzipan. You can also use marzipan in fruit dumplings. Instead of a stone in an apricot or plum, you can fill it with a ball of marzipan. You can also use marzipan to make praline filling. Grate the marzipan into a saucepan, add a little cream and melt. Work the mixture thoroughly before coating or modelling. For the cake coating, roll out a sheet about 0,3 - 0,5 cm thin. Sprinkle the cake with icing sugar as you roll it out. When transferring to the cake, use a long tube to wrap the sheet around. Use irons and smoothers to smooth the cakes. You might want to use different dice to create interesting effects. For shimmering and colourful effects on the surface, you can use powder paints, for example, with pearlescent effects, or markers and liquid and gel paints. You can use edible glue or a homemade mixture of egg white and icing sugar to join the modelled figures.

An almond at 25%. This is a lighter and firmer marzipan suitable for coating and modelling. Further firming is achieved by incorporating additional fine icing sugar.

Dutch marzipan for modelling, coating or decorating cold confectionery. Packed in 2,5 kg.

Made from finely ground almonds and sugar. Marzipan is mainly used for coating cakes and pastries, for modelling or decorating confectionery products, for making marzipan figures and as a filling for chocolate truffles. Marzipan can be dyed well.

Optimal working temperature 21 degrees.

Allergens: almonds

Weight: 2.5 kg

Výrobky se skladují u dodavatele i zákazníka v suchých s čistých prostorách, dobře větraných, teplota 1 - 20 ° C, relativní vlhkost 0 - 75 %.