Raw Pastes

Marzipan paste

Marzipan paste
We make our marzipan paste according to individual requirements:
  • Mild and without bitter almonds (MO)
  • Strong with bitter almonds (MI)
  • With Californian and/or Mediterranean almonds
  • Crushed using perforated discs, steel rollers or granite rollers

Marzipan with icing sugar

Marzipan with icing sugar
If required, we can also add fine powdered sugar to the marzipan. As a basic principle: The less sugar, the finer the quality of the marzipan. All ratios of mixtures up to 50/50 are possible. The most common qualities are 90/10, 80/20, 2:1, 70/30 and 50/50.

Persipan paste

Persipan paste
Depending on the customer‘s recipe, we make our persipan from debittered bitter and sweet apricot kernels. The main sources for apricot kernels are China and Iran. Persipan is predominantly used for fillings in the confectionery industry.

Special qualities

Special qualities
We can really let our imaginations run wild here. In addition to Nussipan (registered trademark for Moll), we also take hazelnuts, almonds and sugar and produce, among other things, pistachio marzipan, Schokopan, Cashewpan, Kokospan and Dekopan (white paste for wedding cakes).