Marzipan - Wikipedia

^ .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Sinclair, Pat (2011). Scandinavian Classic Baking. Gretna, Louisiana: Pelican Publishing. p. 45. ISBN 978-1-58980-897-3. ^ Barer-Stein: 1999. Page 268 ^ Barer-Stein: 1999. Page 356 ^ https://www.theguardian.com/lifeandstyle/2016/jan/14/how-to-make-the-perfect-battenberg-cake ^ Mette Blomsterberg. "Marcipan påskeæg" [Marzipan Easter-eggs] (in Danish). Danmarks Radio. Retrieved 23 February 2021. ^ "Marcipangrisen" [The Marzipan-pig] (in Danish). Den Gamle By (Danish History Museum). 18 December 2014. Retrieved 23 February 2021. ^ "Marcipan: Lav konfekt, bagværk og søde sager" [Marzipan: Make confectionery, bakery and sweets] (in Danish). ALT.dk. Retrieved 23 February 2021. ^ "Gåsebryster". Danmarks Radio. Retrieved 23 February 2021. ^ "Bag en konditorklassiker! Lær at lave lækre napoleonshatte med Claus Meyer" [Bake a confectionery classic! Learn to make delicious napoleonshatte with Claus Meyer] (in Danish). bog.dk. 4 February 2021. Retrieved 23 February 2021. ^ "Kalev Marzipan Museum Room". Kalev. Archived from the original on 8 December 2015. Retrieved 8 September 2015. ^ Barer-Stein: 1999. Page 245 ^ Zalben, Lee (December 22, 2010). "What's the Deal with Marzipan?". Serious Eats. ^ "Aramco World – Arabs, Almonds, Sugar and Toledo". Archived from the original on 2013-12-25. Retrieved 2017-09-27. ^ "Mazapan artesano de Toledo. Gastronomía en Castilla-La Mancha". Archived from the original on 2007-09-01. ^ Mazapan.es. ^ EU profile – Lübecker Marzipan (accessed 07/06/2009). ^ The main difference from the Luebeck style is that Königsberger Marzipan is browned on the surface and often has marmalade embedded in the centre. See German wikipedia entry here for more information. In Germany, the siblings of refugees from Königsberg still produce marzipan following traditional recipes, e.g. Gehlhaar confectioners in Wiesbaden (1912/45, seat Königsberg). ^ Islamyal.andalus.org Archived 2007-09-27 at the Wayback Machine. ^ EU Profile — Marzipan Toledo (accessed 07/06/2009). ^ "Mazapan". Archived from the original on 2003-07-27. ^ Welcome Love n Bake ^ "Lubeca Lübecker Marzipan-Fabrik – Lübecker Marzipan". ^ Minifie:1989. Page 594 ^ Brüning, Philipp; Haase, Ilka; Matissek, Reinhard; Fischer, Markus (2011-11-23). "Marzipan: polymerase chain reaction-driven methods for authenticity control". Journal of Agricultural and Food Chemistry. 59 (22): 11910–11917. doi:10.1021/jf202484a. ISSN 1520-5118. PMID 21999195. ^ Davidson et al: 2006. Page 484 ^ Mendel: 2008. Page 288 ^ Grenby, Trevor (1996). Advances in Sweeteners. Springer. p. 103. ISBN 978-0-7514-0331-2. ^ rae.es. ^ Etymonline.com. ^ Patridge: 1958. ^ Minifie: 1989, page 594. ^ Belitz et al: 2009, page 881. In the traditional production of marzipan raw filler, sweet almonds are scalded, peeled on rubber-covered rolls, coarsely chopped, and then ground with the addition of not more than 35% of sucrose. ^ Jump up to: a b Belitz et al: 2009, page 881. ^ Christensen, Jakob; Nørgaard, Lars; Heimdal, Hanne; Pedersen, Joan; Engelsen, Søren (2004-05-07). "Rapid spectroscopic analysis of marzipancomparative instrumentation". Journal of Near Infrared Spectroscopy. 12 (1): 63. Bibcode:2004JNIS...12...63C. doi:10.1255/jnirs.408. ISSN 0967-0335. S2CID 94188094.[permanent dead link] ^ "Almond Board of California – Almond Composition" (PDF). ^ Booth, R. Gordon (2012-12-06). Snack Food. Springer Science & Business Media. ISBN 978-1-4613-1477-6.