Short or Standard Casting Fondant/10 lb Salt/1 oz Finely Powdered Sugar/15 lb Color and Flavor/As desired Basic Almond Paste/15 lb "Convertit"/0.5 lb
配制方法:
Place all ingredients into a mixing machine, or mix and knead by hand, to obtain a paste or dough sufficiently firm to retain its shape when the marzipan is later formed. The basic almond paste, fondant, sugar and invertase may be mixed together to form a master batch, then later divided into sections to which color and flavor may be added to each portion or section. Bonbon Centers The marzipan may be rolled into sheets approximately three-eighths to one-half inch high, and then cut into various shapes with a small hand lozenge or cookie cutter. Powdered sugar may be used when forming the sheets. After the marzipan sheet has been cut into smaller pieces, place them on trays lined with waxed paper and permit them to dry on the surface before dipping in fondant creme or chocolate. Crystallized Marzipan Portions of the marzipan batch may be colored and flavored with vanilla, orange, lemon, Roman Punch, pistachio, or rum flavor, adding colors to harmonize with the flavors. When rolling or
地址：山东省烟台市开发区南昌大街48号
