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KESSKO Marzipan Raw Paste M0


Use high-quality marzipan raw masses from Kessko for moulding or baking.

Baking advantages:

Products such as egg white macaroons, egg yolk macaroons, Bethmännchen and almond horns develop perfect cracks, yet don’t run or spread.

Mixing advantages:

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.

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