Tradition since 1860

Tradition since 1860

After a five-year apprenticeship to become a confectioner and working for three years as a journeyman in his home town of Lübeck, the founder of Moll Marzipan Berlin, Mr Rudolf Moll, went out into the big, wide world. Working as a ship‘s confectioner, he travelled from Hamburg to New York on several occasions until settling in Minden/Westphalia. It was here on 13th January 1860 that he passed his examination to become master confectioner. His master‘s certificate is part of the Moll Marzipan Berlin collection. In this very same year, Rudolf Moll set up his own confectionery business and discovered his passion for marzipan.

In 1861 Moll Marzipan was purveyor to the court of the King of Prussia, Wilhelm I. Later on, Rudolf Moll was also invited to the royal kitchen in Berlin where he once modelled the entire royal Prussian family in marzipan as the centrepiece for a festivity. The royal family was absolutely amazed and delighted by his artistry. Mr Rudolf Moll was awarded the medal of merit for art and science for this work. (It is not known whether the royal family was "eaten up" afterwards). Source: Art History of the Baking Trade.

On 21st March 1865, Heinrich Meyer, well-known master confectioner from Lübeck, confirms to his former apprentice Rudolf Moll that he completed his period of training in Lübeck from 1847-1852 and worked for him as a journeyman from 1853-1856. Heinrich Meyer was a famous personality during his lifetime in Lübeck – not least for his miniature sculptures in marzipan.
Very early on in his apprenticeship Rudolf Moll developed an obsession for making quality marzipan and using it only for artistic designs. This talent was recognised and encouraged by his Lübeck-based master, Heinrich Meyer.

The royal Prussian government certifies that Mr Rudolf Moll possesses "the attributes of a Prussian". The "Heimathschein" (Certificate of Residence) shown here is a document that may put a smile on your face – perhaps also create a feeling of nostalgia –. "It looks," – writes Christa Pieske in "Marzipan aus Lübeck" (published by LN-Verlag Lübeck) - "as though it was Lübeck-born master confectioner Rudolf Moll who founded the first factory for pastes with Oetker in Altona near Hamburg in 1866.

Set up such a factory by the name of Weiß & Moll in Schwedter Straße, Berlin.

Rudolf Moll was also held in high esteem as a marzipan specialist by his competitors.
His inventions and advice were also of great interest to them. He passed on his love of marzipan to his son Hugo at an early age. Hugo Moll then founded the Berliner Marzipanmassen Fabrik – BMF (Marzipan Paste Factory) in 1904. The products were supplied, in particular, to customers in the regions of Brandenburg, Saxony, Silesia, Pomerania and East Prussia.

Rudolf Moll died in this year. Right up until the end of his life he was obsessed by marzipan. He liked to experiment and he was an inventor who held several patents. Today, Rudolf Moll is still regarded as the inventor of the so-called "steamed marzipan paste". He introduced the roasting kettles – marking the beginning of the industrial manufacture of marzipan paste.

Hugo Moll died in this year. His only son Georg Moll – who had been working closely with his father since 1918 – took over the company as its proprietor. The factory situated in the eastern sector of Berlin was destroyed in the war. The premises were expropriated in 1945.
It was in 1946, under the most difficult of circumstances and in times of great hardship, but also with a high degree of drive and pleasure, that Georg Moll began to rebuild the Berliner Marzipanmassen Fabrik GEORG MOLL in the free part of Berlin.

Georg Moll retired in 1965 and Günther Hoffmann took over as owner of the well-established company in the same year. He had had connections with Berliner Marzipanmassen Fabrik GEORG MOLL from as early as 1955 in his activities as a sales representative in Hamburg. In 1976 Günther Hoffmann purchased a modern factory building in the south of Berlin and moved into it a year later with a few old machines and many new ones.

In early 1998 the company amalgamated with Rösch & Eggers from Hamburg, which was founded in 1890 and specialised in the manufacture of preparations from oil seeds with the main focus on the food retail trade. Rösch & Moll was chosen as the joint name of the company.
The subsidiary BFS, located in Bulancak on the Black Sea coast of Turkey, was also brought into the business through the amalgamation.

At the end of 2001 Moll Marzipan GmbH was newly established at the old site as a subsidiary of Schwartau Food Ingredients GmbH.

The subsidiary in Bulancak has been leased to a Turkish hazelnut manufacturer since the beginning of 2004.

Considerable future investments are made at Moll in the form of the installation of a large-scale candying system as well as a state-of-the-art laser sorter.

Take-over of the entire business operations of Moll Marzipan GmbH in Berlin by the Managing Director to date, Dr. Armin Seitz, and Mr Ken Turnbull in cooperation with an English family-owned investment firm.

Following regulation with German investors from food industry.