It is one of the production methods that bring tradition and quality into harmony: the roasting kettle method. The marzipan mass is roasted in open, rotating copper roasting kettles. This process gives the marzipan its unmistakable taste. And: The Lübeck Marzipan Factory is one of the few marzipan manufacturers who use this process and thus achieve the uniqueness of their marzipan. But before the marzipan mass is created, the raw brown almonds must of course be processed. They are cleaned and then scalded with hot water so that the dissolved brown seed skin can be removed. Optical procedures help to sort out almonds that do not meet our high standards, and in addition, several trained employees remove any remaining almonds by hand.

Of course, every marzipan production includes a recipe. This recipe, which is subject to strict rules, is stored in the computer-controlled production system. According to this recipe, the almonds are automatically weighed, pre-crushed and mixed with sugar and water.

Only then is the more than 100-year-old tradition applied, according to which the pre-crushed mass is finely rolled over two pairs of ground, counter-rotating granite rollers. The granite rollers give the marzipan a slightly fibrous structure for the right “bite”.

The mass is then heated in the open rotating copper roasting kettles. Experienced roasting masters guarantee an even roasting of the marzipan paste according to quality. After roasting, the marzipan paste is cooled, shaped into 12.5 kg blocks and other packaging units and wrapped in foil. The packed blocks are cooled down in a refrigerated warehouse in a few hours so that the valuable almond flavour is not lost by cooling too slowly with prolonged exposure to temperature.

The product quality during production is also monitored from a microbiological point of view by a well-equipped quality laboratory.