What distinguishes "Lübeck marzipan"?

The basic elements of marzipan products are marzipan paste and sugar. It is the ratio of these raw materials which primarily determines the flavour.

Legislation permits products marketed under the designation marzipan to have a ratio as low as 50 parts marzipan paste to 50 parts sugar.

We Lübeckers are by no means satisfied with this quality requirement! We have always produced and refined Lübeck marzipan with a higher proportion of almonds, for use in our traditional recipes based on the highest quality ingredients.

We thus distinguish between:

Lübeck marzipan, with a ratio of at least 70 parts marzipan paste and 30 parts sugar,
and
Lübeck fine marzipan, with a ratio of 90 parts marzipan paste and 10 parts sugar.

This basic formula has been specified in writing in a regulation of the RAL German Institute for Quality Assurance and Certification. In addition, our little "secret" has been combined with this basic formula.

Since July 1996, Lübeck marzipan has been registered in the gazette of the European Union as a "protected designation of geographical origin".

Think as we do - no compromises in choosing quality!