SPECIAL OCCASION – Glücksschwein

http://www.alleszumbacken.de/produktdetails/GT3524::gluecksschwein-durchmesser-2-8-cm-marzipan

Oink!

THESE  ‘Glücksschwein’ (lucky pigs) are traditionally made in the marzipan hotbed of Lübeck in Northern Germany, so dubbed the Marzipan capital due to its brilliance and consistency. For more information on marzipan specific terms for those interested, check below for a list of terms collected from the wonderful germanfoodguide.com website.

Lübecker Edelmarzipan 90:10 – This version is made in the city of Lübeck It contains 90% Marzipanrohmasse (raw marzipan) and 10% sugar (in addition to the sugar already included in the Marzipanrohmasse – so a total of 45% sugar).
Edelmarzipan 70:30 – Contains 70% Marzipanrohmasse (raw marzipan) and 30% sugar (in addition to the sugar already included in the Marzipanrohmasse – so a total of 65% sugar).
Konsummarzipan 50:50 – This version is often sold as candy. It contains 50% Marzipanrohmasse (raw marzipan) and 50% sugar (in addition to the sugar already included in the Marzipanrohmasse – so a total of 85% sugar).
Königsberger Marzipan – This version of marzipan was developed in Switzerland. Ingredients include ground almonds, fine powdered sugar, egg white, and a little lemon juice. The finished product has a unique golden/light brown surface.

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About drewsmith28

Words, words, words...
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