{"id":7167,"date":"2021-03-15T15:37:18","date_gmt":"2021-03-15T14:37:18","guid":{"rendered":"https:\/\/www.lubeca-marzipan.de\/marzipan-knowledge\/"},"modified":"2023-08-31T07:39:59","modified_gmt":"2023-08-31T05:39:59","slug":"marzipan-knowledge","status":"publish","type":"page","link":"https:\/\/www.lubeca-marzipan.de\/en\/marzipan-knowledge\/","title":{"rendered":"Marzipan knowledge"},"content":{"rendered":"

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Marzipan knowledge <\/p>\n \t\t\t\t\t

\n\t\t\t\tStrict rules for the highest quality\t\t\t<\/h2>\n\t\t
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The result speaks for itself: velvety, sweet and fine-flavoured. But before the marzipan leaves the production plant, it has to meet strict rules. In Germany, the composition and production of marzipan is subject to the guidelines on oilseeds. In marzipan production, marzipan pastes are usually graded as either M0 or MI. M0 marzipan paste is a paste made from peeled sweet almonds with a maximum moisture content of 17%. The proportion of bitter almonds may not exceed 4% of the almond content. The proportion of added sugar must be below 35% and the almond oil content must be a minimum of 27%. In the case of MI marzipan paste, the proportion of shelled bitter almonds may be up to 12% of the almond weight. Marzipan is either marzipan paste or a mixture of marzipan paste and sugar which, according to the German guidelines for oil seeds, may not exceed the marzipan raw paste quantity by weight. The sugar may be partially replaced by glucose syrup and\/or sorbitol. \u201cEdelmarzipan \u201d is a higher-grade marzipan consisting of at least 70 parts marzipan paste and a maximum of 30 parts added sugar. L\u00fcbeck marzipan is a protected geographical indication (PGI) under EU law and may only be used if the marzipan is produced within the city limits of L\u00fcbeck or in parts of the area of the neighbouring towns of Stockelsdorf and Bad Schwartau where marzipan is traditionally produced. The quality requirements for L\u00fcbeck marzipan are set higher than those for commercially available marzipan and are regulated by the German Institute for Quality Assurance and Labelling (RAL).<\/div>\n

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The product description for the use of the PGI provides for the following:<\/p>\n

\u2022 L\u00fcbeck marzipan: 70 parts paste, 30 parts sugar
\n\u2022 L\u00fcbeck Edelmarzipan : 90 parts paste, 10 parts sugar.<\/p>\n

Any commercial marzipan that is referred to as Edelmarzipan must have the composition of
\nL\u00fcbeck marzipan.<\/p>\n

Our traditional production method and our high quality standards guarantee, then as now, a level of quality that is highly appreciated, especially by marzipan connoisseurs. Apart from the roasting process in open copper roasting kettles, the secret is the high standards we have already mentioned for the raw materials. For our top-quality products, for example, we prefer almonds from plantations in the Mediterranean region, which have a particularly pronounced almond aroma due to their provenance and climate.<\/p>\n<\/div>\n

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The composition <\/p>\n \t\t\t\t\t

\n\t\t\t\tof classic marzipan varieties\t\t\t<\/h2>\n\t\t
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<\/div>\n <\/div>\n <\/div>\n<\/div>\n \t\t\t<\/div>\n<\/div>[vc_column_text]The percentage of the marzipan paste in the total weight.[\/vc_column_text][\/vc_column][\/vc_row][vc_row gap=”35″ row_content_width=”grid” css=”.vc_custom_1619602584378{padding-top: 90px !important;padding-bottom: 90px !important;}”][vc_column offset=”vc_col-lg-6 vc_col-md-12″]
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\n\t\tMarzipan<\/span>\n\t\t0<\/span>\n\t<\/h6>\n\t
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\n\t\tLubeca Marzipan<\/span>\n\t\t0<\/span>\n\t<\/h6>\n\t
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\n\t\tL\u00fcbecker Edelmarzipan<\/span>\n\t\t0<\/span>\n\t<\/h6>\n\t
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\n\t\tMarzipan paste<\/span>\n\t\t0<\/span>\n\t<\/h6>\n\t
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A legend from the Arabian Nights <\/p>\n \t\t\t\t\t

\n\t\t\t\tMarzipan \u2013 the harem confectiont\t\t\t<\/h2>\n\t\t
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<\/div>\n <\/div>\n <\/div>\n<\/div>\n \t\t\t<\/div>\n<\/div>[\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1619602538963{padding-top: 11px !important;}”][vc_column width=”1\/2″][vc_column_text]It was a time of changes and challenges, of trade and transformation. The world was in motion: Islam was spreading, the papacy was becoming powerful. And it was the time from Mohammed to Charlemagne. The eighth century changed the world. In the context of this change, a sweet delicacy from the East reached the West: marzipan.<\/p>\n

But it was not until much, much later that marzipan was given the honour it deserved in the Hanseatic city of L\u00fcbeck. Exactly how and when marzipan became so well known has only been handed down in scraps. It could have happened around 1407, when a famine occurred in L\u00fcbeck. Grain was scarce and bread hard to come by. So the Senate called on all L\u00fcbeck bakers to make bread from almonds, sugar and water! In this case, necessity was the mother of a treat and a passion: Marzipan. One thing is certain, \u201cmarci panis\u201d, literally the bread of St Mark from Venice, tastes delicious! At the time, the name referred to the good trade relations between L\u00fcbeck and the city of the gondolas. Or is Byzantium, the ancient city on the Bosporus, the origin? Could Mauthaban, the name of the Byzantine coin that was used to pay for all kinds of goods, be a derivation of marzapane \u2013 today\u2019s marzipan? Questions upon questions that no one can really answer nowadays. The question as to the exact recipe also remains unanswered. L\u00fcbeck \u2019s marzipan companies still remain tight-lipped on how they produce this sweet delicacy, as they did then.[\/vc_column_text][vc_empty_space height=”30px”][\/vc_column][vc_column width=”1\/2″][vc_column_text]Thomas Mann also fell for the charm and flavour of marzipan, which once served as a harem confection. In his 1926 essay \u201cL\u00fcbeck as an intellectual way of life \u201d, he described the delicacy as follows: \u201cAnd if you take a closer look at this sweet, this mixture of almonds and rose water and sugar, you can’t help suspecting that the Orient is at play here, that you have a harem confection before you, and that the recipe for this sumptuous gastric burden probably came to L\u00fcbeck […] via Venice.\u201d<\/p>\n

L\u00fcbeck marzipan \u2013 an expensive luxury? It used to be \u2013 until the sugar beet was discovered in the 18th century. This helped marzipan and L\u00fcbeck achieve a breakthrough, and this time for everyone. Marzipan was suddenly affordable. The beet cultivation around L\u00fcbeck and its geographical location as a Hanseatic port city turned L\u00fcbeck into Germany \u2019s marzipan city. This is still the case to this day. L\u00fcbeck marzipan is a protected geographical indication under EU law. The quality requirements for L\u00fcbeck marzipan are set higher than those for commercially available marzipan and are protected under an EU Ordinance. And Lubeca is proud to be located in Stockelsdorf near L\u00fcbeck, right in the centre of marzipan \u2013 for over 100 years at this point.[\/vc_column_text][vc_empty_space height=”30px”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

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[vc_row row_content_width=”grid” css=”.vc_custom_1619602534037{padding-top: 80px !important;}”][vc_column][\/vc_column][\/vc_row][vc_row row_content_width=”grid” css=”.vc_custom_1619602538963{padding-top: 11px !important;}”][vc_column width=”1\/2″][vc_column_text] The result speaks for itself: velvety, sweet and fine-flavoured. But before the marzipan leaves the production plant, it has to meet strict rules. In Germany, the composition and production of marzipan is subject to the guidelines on oilseeds. In marzipan production, marzipan pastes are usually graded as either M0 or MI. M0 marzipan paste is a paste made from peeled sweet almonds with a maximum moisture content of 17%. The proportion of bitter almonds may […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-7167","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.lubeca-marzipan.de\/en\/wp-json\/wp\/v2\/pages\/7167","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lubeca-marzipan.de\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.lubeca-marzipan.de\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.lubeca-marzipan.de\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lubeca-marzipan.de\/en\/wp-json\/wp\/v2\/comments?post=7167"}],"version-history":[{"count":5,"href":"https:\/\/www.lubeca-marzipan.de\/en\/wp-json\/wp\/v2\/pages\/7167\/revisions"}],"predecessor-version":[{"id":7639,"href":"https:\/\/www.lubeca-marzipan.de\/en\/wp-json\/wp\/v2\/pages\/7167\/revisions\/7639"}],"wp:attachment":[{"href":"https:\/\/www.lubeca-marzipan.de\/en\/wp-json\/wp\/v2\/media?parent=7167"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}