Raw Pastes

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

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.

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.

The imagination knows no limits. In addition to Nussipan (trademark protected for Moll) from hazelnuts, almonds and sugar, we also produce Pistachio marzipan, Cashewpan and Dekopan (white modeling and coating for wedding cakes).