Marzipan - Production

Production

To produce marzipan, raw almonds are cleaned "by sieving, air elutriation, and other electronic or mechanical devices", then immersed in water with a temperature just below the boiling point for about five minutes. This loosens the almond's skin, which is removed by passing the almonds through rubber-covered rotating cylinders. They are then cooled, after which they are coarsely chopped and ground, with up to 35% sugar, into almond flour

The almond flour mixture is roasted and cooled, after which sucrose and possibly a binding agent such as starch syrup or sorbitol are added. It may then be molded into any shape.

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