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The quality requirements of Lübeck Marzipan are set higher than those of conventional marzipan [2] and are regulated by the RAL German Institute for Quality Assurance and Classification. For a product to qualify as Lübeck Marzipan, a product must contain no more than 30% sugar, while the Lübeck Fine Marzipan must contain up to 10% sugar.
The tradition that Niederegger marzipan contains much less sugar than that produced by other marzipan makers began with Johann Georg, who was apprentice to Maret, another confectioner. Johann Georg left in 1806 to set up his own shop, and the products he produced were of such high quality that they were sought out by kings and emperors. [1]
Lübecker Marzipan is a sweet made from ground almonds, sugar and added flavorings Lakritz confection flavored with extract of the roots of the liquorice plant (sweet, salt, salmiak and choco) Lübecker Rotspon, Bordeaux wine , which is delivered in oak barrels to Lübeck to be aged
Lübeck is famous for its marzipan industry. According to local legend, marzipan was first made in Lübeck, possibly in response either to a military siege of the city or a famine year. The story, perhaps apocryphal, is that the city ran out of all food except stored almonds and sugar, which were used to make loaves of marzipan "bread". [16]
Fruit-shaped marzipan in baskets at a shop in Barcelona Another possible geographic origin is the parts of Spain that were known as Al-Andalus . In Toledo (850–900, though more probably 1150 during the reign of Alfonso VII ) this specialty was known as Postre Regio (instead of Mazapán ).
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