RAW MEASURE

Raw mixes are characterized by their versatility in use as well as their unmistakable taste. In Germany, the composition is clearly regulated by the guidelines. These guidelines also specify when a marzipan may be called Lübeck marzipan. As a traditional producer from Berlin, however, we are in no way inferior to our competitors from the Lübeck region in terms of quality.

Marzipan paste and persipan paste differ in their raw materials. While almonds are used in the production of marzipan paste, apricot kernels are used in the production of persipan paste. Persipan paste is characterized by a stronger taste, whereas marzipan paste has a more rounded and soft taste. It is therefore more a question of use than the mistaken assumption that it is a question of price.