Persipan macaroon mass
Persipan macaroon mass is a dressable mass made of crushed apricot or peach kernels or debittered bitter almonds as well as sugar and egg white, but never flour or starch, apart from a minimal amount of starch, which is added to persipan products so that they can be easily distinguished from marzipan by means of an iodine test . The macaroon pastries made from this mass are called persipan macaroons .
In the sense of the German food book , persipan macaroon mass is a clearly defined semi-finished product , namely a mixture of persipan raw mass , sugar and egg white, whereby the persipan raw mass is in turn made from the above-mentioned crushed oil seeds and up to 35% sugar by roasting, i.e. by intensive mixing under heat . For the production of persipan macaroon mass, a maximum of 100 parts by weight of sugar may be added to this raw mass per 100 parts by weight. The proportion of egg white must make up at least 10% of the total weight of the finished mass, and correspondingly less when using dry clear. These requirements are identical to those for macaroon massin the sense of the guiding principles of the food book, only with persipan instead of marzipan. Another roasting is not absolutely necessary during production, but it is possible.
However, the mixture for making persipan macaroons can also be prepared directly from the crushed oil seeds, sugar and egg white by roasting all the ingredients together without using raw persipan mixture. In this case, more sugar and egg white are added, as the sugar content of the raw persipan mixture is omitted and the whole mixture is more receptive to egg white. In the technical language of bakers, such masses are generally referred to as macaroon masses, in the sense of the German Food Book this would not be correct.
Since persipan is an inferior, easily confused substitute for marzipan, baked goods with persipan macaroon mass must usually be clearly labeled. Common names, for example, are "Persipanhörnchen" (instead of almond croissants) or "Ox eyes with Persipan".
Individual evidence
- ^ German food book, guidelines for oil seeds and masses and confectionery made from them
- ^ A b c Claus Schünemann, Günter Treu: Technology of the bakery production. Specialized textbook for bakers. 10th edition. Gildebuchverlag, Alfeld / Leine 2009, ISBN 978-3-7734-0150-2 , p. 334 f.