Quality – all the way
As one of the largest manufacturers of marzipan in the world, we pride ourselves on supplying products of a consistently high quality.
This is guaranteed at every step by our quality procedure:
- High-quality raw materials
- Safe and gentle production process
- Permanent quality control throughout the process
- Finished goods tested in own laboratory
- BRC certification and regular control visits guarantee customers a uniformly high quality
90% of the almonds used in the production of marzipan at Odense Marcipan come from California, the world’s largest producer of almonds. They are grown in a limited area stretching from Bakersfield in the south to Chico in the north. The almonds are typically harvested from August to October, and the size of the harvest depends very much on the weather in February/March, when the almond trees flower. The last 10% of the almonds we use are grown in Spain and Morocco.
Bitter apricot kernels originate mainly from China. They come from a type of apricots quite unlike the fruit we know from our greengrocers here in Europe. The fruit pulp can only be used as animal feed, but the kernels themselves are highly sought after. The apricot trees grow wild in the mountains, and their stones are collected by shepherds and farmers, who pass them on to larger companies where the stones are split and the kernels cleaned and packed.
Odense Marcipan is the largest buyer of apricot kernels outside China, but the majority of kernels are still used in China itself, chiefly in the production of a very popular health drink known as LuLu.
Pure raw marzipan
In Odense, the almonds are blanched and the skins removed. They are then chopped and mixed at a ratio of 2/3 almonds to 1/3 sugar, before being milled using large stone rollers that produce the correct coarse texture. This process turns the finest almonds into superior ODENSE pure raw marzipan, entirely free from preservatives.
In addition to almonds, ODENSE baking marzipan also contains apricot kernels. The addition of these kernels ensures that the marzipan does not run when baked, making baking marzipan particularly suitable for kransekage (a marzipan-based cake traditionally eaten at celebrations in Denmark) and other cakes which must retain their shape.