| Classes of marzipan |
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The less the amount of sugar, the finer the quality.
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| Niederegger marzipan (100:0) |
is produced from fine raw marzipan paste (100%).
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| Lübeck Edelmarzipan (fine marzipan) (90:10) |
is produced from raw marzipan paste (90%) and added sugar (10%).
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| Lübeck marzipan (70:30) |
is produced from raw marzipan paste (70%) and then processed with an added sugar content of 30%.
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| Marzipan for consumption (50:50) |
is produced from 50% raw paste and 50% sugar.
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