{"id":7414,"date":"2021-03-15T09:57:52","date_gmt":"2021-03-15T08:57:52","guid":{"rendered":"https:\/\/www.lubeca-marzipan.de\/marzipan\/"},"modified":"2023-09-29T13:53:18","modified_gmt":"2023-09-29T11:53:18","slug":"marzipan","status":"publish","type":"page","link":"https:\/\/www.lubeca-marzipan.de\/en\/marzipan\/","title":{"rendered":"Marzipan"},"content":{"rendered":"

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Marzipan paste from Lubeca <\/p>\n \t\t\t\t\t

\n\t\t\t\tManufacturing with tradition\t\t\t<\/h2>\n\t\t
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<\/div>\n
<\/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 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 L\u00fcbeck 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.<\/p>\n

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.<\/p>\n

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”.[\/vc_column_text][vc_empty_space height=”30px”][\/vc_column][vc_column width=”1\/2″][vc_column_text]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.<\/p>\n

The product quality during production is also monitored from a microbiological point of view by a well-equipped quality laboratory.[\/vc_column_text][vc_empty_space height=”30px”][vc_video link=”https:\/\/www.youtube.com\/watch?v=1bo9sKGHF_I” align=”right” css_animation=”fadeIn” title=”Marzipan production”][\/vc_column][\/vc_row][vc_row][\/vc_row][vc_column][\/vc_column][vc_column_text]<\/p>\n

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Marzipan \/ Almond-Paste<\/h2>\n\n\n\n\n\t\n\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t
Item<\/th>Product Description<\/th>Product<\/th>Contents<\/th>Package<\/th>\n<\/tr>\n<\/thead>\n
007<\/td>Marzipan from Mediterranean almonds red<\/td>M0 MM RED*<\/td>52 % almonds \/ 35 % sugar<\/td>5 x 1 kg<\/td>\n<\/tr>\n
009<\/td>Marzipan almond paste 0 from Mediterranean almonds R<\/td>M0 MM R*<\/td>52 % almonds \/ 35 % sugar<\/td>15 x 0,2 kg<\/td>\n<\/tr>\n
011<\/td>Lubeca Marzipan Classic Supreme<\/td>LMCS*<\/td>58 % almonds \/ 30 % sugar<\/td>12,5 kg<\/td>\n<\/tr>\n
013<\/td>Marzipan raw paste 0 from Mediterranean almonds K<\/td>M0 MM K*<\/td>52 % almonds \/ 35 % sugar<\/td>12,5 kg<\/td>\n<\/tr>\n
014<\/td>Marzipan almond paste 0 from Mediterranean almonds A<\/td>M0 MM A*<\/td>52 % almonds \/ 35 % sugar<\/td>12,5 kg \/ 5 x 1 kg<\/td>\n<\/tr>\n
031<\/td>Marzipan almond paste 0 from Californian almonds A<\/td>M0 CAL A*<\/td>52 % almonds \/ 35 % sugar<\/td>12,5 kg \/ 5 x 1 kg<\/td>\n<\/tr>\n
054<\/td>Marzipan almond paste I from Californian almonds K<\/td>MI CAL K*<\/td>52 % almonds \/ 35 % sugar<\/td>12,5 kg<\/td>\n<\/tr>\n
057<\/td>Marzipan almond paste I from Californian almonds A<\/td>MI CAL A*<\/td>52 % almonds \/ 35 % sugar<\/td>12,5 kg \/ 5 x 1 kg<\/td>\n<\/tr>\n
080<\/td>Pistachio Marzipan almond paste K<\/td>PM K*<\/td>43 % almonds \/ 9 % Pistazien \/ 35 % sugar<\/td>12,5 kg<\/td>\n<\/tr>\n
083<\/td>Pistachio Marzipan almond paste A<\/td>PM A*<\/td>43 % almonds \/ 9 % Pistazien \/ 35 % sugar<\/td>5 x 1 kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/p>\n

Marzipan<\/h2>\n\n\n\n\n\t\n\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t
Item<\/th>Product Description<\/th>Product<\/th>Contents<\/th>Package<\/th>\n<\/tr>\n<\/thead>\n
100<\/td>Lubeca Premium-Marzipan<\/td>LMDG*<\/td>44 % almonds \/ 46 % sugar<\/td>12,5 kg \/ 5 x 1 kg<\/td>\n<\/tr>\n
114<\/td>Marzipan 1:1 from Californian almonds K**<\/td>M0 1:1 CAL<\/td>26 % almonds \/ 67,5 % sugar<\/td>12,5 kg<\/td>\n<\/tr>\n
115<\/td>Marzipan 26% from Californian almonds<\/td>M0 1:1 CAL<\/td>26 % almonds \/ 67,5 % sugar<\/td>12,5 kg \/ 5 x 1 kg<\/td>\n<\/tr>\n
116<\/td>Marzipan 26% from Mediterranean almonds<\/td>M0 1:1 MM<\/td>35 % almonds \/ 57 % sugar<\/td>12,5 kg<\/td>\n<\/tr>\n
118<\/td>Marzipan 35% from Mediterranean almonds<\/td>M0 2:1 MM INV<\/td>35 % almonds \/ 57 % sugar<\/td>12,5 kg \/ 5 x 1 kg<\/td>\n<\/tr>\n
119<\/td>Marzipan 2:1 from Mediterranean almonds<\/td>M0 2:1<\/td>35 % almonds \/ 57 % sugar<\/td>12,5 kg<\/td>\n<\/tr>\n
122<\/td>Marzipan 37% from Californian almonds<\/td>M0 7:3 CAL*<\/td>37 % almonds \/ 54,5 % sugar<\/td>12,5 kg<\/td>\n<\/tr>\n
124<\/td>L\u00fcbecker Marzipan (3:1)<\/td>M0 3:1 MM*<\/td>39 % almonds \/ 52 % sugar<\/td>12,5 kg<\/td>\n<\/tr>\n
136<\/td>L\u00fcbecker Edelmarzipan with invertase<\/td>M0 9:1 MM INV*<\/td>47 % almonds \/ 41,5 % sugar<\/td>12,5 kg<\/td>\n<\/tr>\n
138<\/td>L\u00fcbecker Edelmarzipan<\/td>M 60\/40*<\/td>50 % almonds \/ 40 % sugar<\/td>12,5 kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n

Persipan Kernel Paste<\/h2>\n\n\n\n\n\t\n\n\t\n\t\n\t
Item<\/th>Product Description<\/th>Product<\/th>Contents<\/th>Package<\/th>\n<\/tr>\n<\/thead>\n
200<\/td>Persipan kernel paste<\/td>P<\/td>50 % apricot kernels \/ 35 % sugar<\/td>12,5 kg \/ 5 x 1 kg<\/td>\n<\/tr>\n
214<\/td>Persipan DS<\/td>P DS<\/td>53 % apricot kernels \/ 1% almonds \/ 32 % sugar<\/td>12,5 kg<\/td>\n<\/tr>\n
215<\/td>Danish Marzipan<\/td>ROAM DK A<\/td>40 % apricot kernels \/ 18% almonds \/ 26 % sugar<\/td>12,5 kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n

Hazelnut paste<\/h2>\n\n\n\n\n\t\n\n\t
Item<\/th>Product Description<\/th>Product<\/th>Contents<\/th>Package<\/th>\n<\/tr>\n<\/thead>\n
225<\/td>Hazelnut paste special A<\/td>NMSP A<\/td>52 % hazelnuts \/ 35 % sugar<\/td>5 x 1 kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n

Baking pastes<\/h2>\n\n\n\n\n\t\n\n\t\n\t\n\t
Item<\/th>Product Description<\/th>Product<\/th>Contents<\/th>Package<\/th>\n<\/tr>\n<\/thead>\n
240<\/td>Almond baking paste<\/td>MM<\/td>32 % almonds<\/td>12 kg<\/td>\n<\/tr>\n
241<\/td>Hazelnut baking paste<\/td>NMK<\/td>33 % hazelnuts<\/td>12 kg<\/td>\n<\/tr>\n
242<\/td>Persipan baking paste<\/td>BP<\/td>26 % apricot kernels<\/td>12 kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n

Organic Marzipan Almond- and Hazelnut-Paste<\/h2>\n\n\n\n\n\t\n\n\t\n\t\n\t\n\t
Item<\/th>Product Description<\/th>Product<\/th>Contents<\/th>Package<\/th>\n<\/tr>\n<\/thead>\n
040<\/td>Organic Marzipan almond paste (with cane sugar)<\/td>M0 MM BIO*<\/td>52 % almonds<\/td>12,5 kg<\/td>\n<\/tr>\n
042<\/td>Organic Marzipan almond paste A (with cane sugar)<\/td>M0 MM BIO A*<\/td>52 % almonds<\/td>5 x 1 kg<\/td>\n<\/tr>\n
087<\/td>Organic honey Marzipan almond paste<\/td>HONIG M0 BIO*<\/td>52 % almonds<\/td>12,5 kg<\/td>\n<\/tr>\n
234<\/td>Organic honey hazelnut paste<\/td>BIO HONIG NMSP<\/td>52 % hazelnuts<\/td>12,5 kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n

* Lu\u0308becker Marzipan is a proteced geographical indication from the EU, so that finished products made
\nfrom it can be declared as ingredient with e. g. \u201cMade of Lu\u0308becker Marzipan PGI\u201d.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[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]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 L\u00fcbeck 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 […]<\/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-7414","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.lubeca-marzipan.de\/en\/wp-json\/wp\/v2\/pages\/7414","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=7414"}],"version-history":[{"count":7,"href":"https:\/\/www.lubeca-marzipan.de\/en\/wp-json\/wp\/v2\/pages\/7414\/revisions"}],"predecessor-version":[{"id":7680,"href":"https:\/\/www.lubeca-marzipan.de\/en\/wp-json\/wp\/v2\/pages\/7414\/revisions\/7680"}],"wp:attachment":[{"href":"https:\/\/www.lubeca-marzipan.de\/en\/wp-json\/wp\/v2\/media?parent=7414"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}