MARZIPAN PPT IN BREAD AND PASTRY PRODUCTION 9

MARZIPAN

1. Marzipan Petit Fours Marzipan is a mixture of almond paste, sugar, and glucose or corn syrup that may be colored. It is used like modeling clay for sculpting small fruits, flowers or other object. Marzipan can also be rolled out and cut into various shapes easily because of its plasticity. It is used to cover various cakes and pastries. It is commonly used as an ingredients in chocolate candies and petit fours. Marzipan can be prepared by using fresh almonds and sugar, with liquid sweetener for pliability. Sugar brings out the delicate flavor of almonds. Large amount of sugar creates a sweeter marzipan. Marzipan has a good quality if it is ivory in color and with subtle almond flavor. It is not sticky and should hold its shape when modeled.

2. Basic marzipan recipe Almond paste Corn syrup Powdered sugar

3. Procedure: 1. Blend almond paste and corn syrup in a stainless bowl until well-combined. Use low speed when using a mixer. 2. While using low speed continuously, add enough sugar into the mixture to make a pliable paste. The paste must not be oily. 3. Wrap marzipan in a plastic tightly. Store in a dry place until ready to use.

4. Guidelines in Preparing Quality Marzipan 1. Prepare marzipan in stainless steel bowl to prevent discoloration. 2. Always wrap marzipan tightly and put in a thick black plastic bag. It prevents the paste from drying. Black plastic prevents fading from light exposure of paste. 3. Properly prepared and stored marzipan retains freshness up to three months.

5. 4. Marzipan exposed to air will eventually form a crust. Remove only the amount of paste needed in the recipe from the plastic bag. 5. Use powdered sugar to prevent the paste from sticking 6. To cover cakes and pastries, the paste is rolled to approximately ½ inch (3mm) thick.

6. Procedure for Preparing Marzipan Figures 1. Plan the number of pieces needed. 2. Measure the marzipan 3. Roll and divide marzipan evenly according to the amount needed for each part 4. Shape the pieces according to marzipan figure. Attach the preces when necessary. Use sugar syrup to attach separate pieces of marzipan to forma complete figare . Allow to set for 30-35 minutes

7. 5. Make decorative details using marzipan sculpting tools or small knife 6. Paint on the finished pieces. Add royal icing to decorate. Brush with cocoa butter It is important to make uniform sizes of marzipan Marzipan is usually weighed before forming into desired shape. For variation pear, banana, cherry, and other fruits may be used.

8. Ingredients: Yield: 1 Strawberry figure Marzipan - 15 g Liquid food coloring for paint

9. Procedure: 1. Form the marzipan into a round shaped ball. Roll the ball using palms to form a strawberry shape. 2. Paint the surface of marzipan. 3. Attach a strawberry to a disk of marzipan using sugar syrup. 4. Cut out a leaf from colored marzipan. Decorate strawberry marzipan with a leaf. Attach the leaf to the strawberry using a marzipan tool.

10. END THANK YOU!