KESSKO Marzipan Raw Paste M0
Use high-quality marzipan raw masses from Kessko for moulding or baking.
Products such as egg white macaroons, egg yolk macaroons, Bethmännchen and almond horns develop perfect cracks, yet don’t run or spread.
Water and glucose easily can be added to marzipan when mixing it and have an extremely positive effect on its mixing behaviour. We recommend adding 2-3 % water and 2-3 % glucose. This means a 1:1 ratio can also be used without any pro blems when mixing it.