Persipan
Persipan is a confectionery similar to marzipan , made from peach or apricot kernels and tastes a little bitter and bitter. The name is an artificial word from the Latin persicus "peach" and pan "bread". Apricots for making Persipan are specially bred and are not edible. Edible apricots, on the other hand, contain kernels that taste sweet.
Manufacturing
Persipan is a mixture of persipan raw mass and a maximum of one and a half times the amount of sugar by weight. Persipan raw mass is based on apricot, peach and mountain almond kernels and / or debittered bitter almonds. The amygdalin contained is broken down by watering and the toxic hydrogen cyanide is removed. Then the soft contents of the kernels are ground to raw persipan and usually mixed with powdered sugar. The sugar can be partially replaced by glucose syrup and / or sorbitol . All other properties are almost identical to those of marzipan during processing.
use
Persipan paste was originally used as a cheaper alternative to marzipan paste.
The consumption of pure Persipan is rather rare. Persipan is usually offered in baked form in pastries. The use and thus the demand has increased in recent years so that the price gap to marzipan has narrowed significantly.
Food law
Since persipan products could be confused with marzipan products, they must be declared if, according to the public opinion, the use of persipan is not common.
According to the guidelines for oil seeds of the German food book , the sugar content of the raw mass must not exceed 35% and the water content 20%. Persipan may contain up to 5% glucose syrup and / or sorbitol without this having to be declared. 0.5% starch must be added to the raw mass as an indicator ( iodine test ) so that the mass can be distinguished from marzipan raw mass during food controls . Even if fraudsters omit the added starch in order to sell the cheaper persipan than the more expensive marzipan, a molecular biological process ( PCR ) can be used to determine whether the genes come from almonds or apricot / peach kernels.
In the GDR , Persipan was replaced by Resipan (corn semolina with sugar and flavoring) due to a shortage of raw materials, and then by Nakapan (potato semolina with sugar and flavoring) because of a lack of corn .
literature
- IREKS-Arkady-Institute for Bakery Science (Ed.): IREKS-ABC of the bakery. 4th edition. Institute for Bakery Science, Kulmbach 1985.
Individual evidence
- ↑ Friedrich Holtz a. a .: Textbook of the pastry shop . 5th edition. Trauner, Linz 2009, ISBN 978-3-85499-367-4 , pp. 152 .
- ↑ a b Principles for oil seeds and the masses and confectionery made from them
- ↑ Waldemar Ternes , Alfred Täufel, Lieselotte Tunger, Martin Zobel (eds.): Food Lexicon . 4th, comprehensively revised edition. Behr, Hamburg 2005, ISBN 3-89947-165-2 .
- ↑ Persipan - the marzipan for the poor , from: welt.de, accessed on January 11, 2015.