Process for the production of marzipan base mass

摘要

Marzipan base masses are comminuted heat-treated mixtures of shelled almonds, water and sugar. According to the food law, defined weight fractions of the individual constituents shall not be exceeded or undershot. However, the production processes of the prior art suffer from various disadvantages. Thus, on the one hand, the all-too-large sucrose crystals which have crystallised out were frequently unpleasantly noticeable on consumption. On the other hand, the sterilisation phase is carried out in a sugar solution with a degree of saturation so high that microorganisms are incompletely destroyed. The invention overcomes these problems by proposing a multi-stage process, in which the shelled almonds are comminuted in an aqueous solution having only a low sugar content and are then mixed with the remaining part of the sugar from which a fondant is formed in conventional manner.