BAKERY: Marzipan Preparation, Ingredients, Colors and Storage

This report provides a comprehensive overview of marzipan, covering various aspects of its preparation and usage. It begins by outlining the proper storage of marzipan fruits, detailing a five-step process to maintain their quality. The report then delves into the composition of marzipan, explaining its primary ingredients and common uses, including covering cakes and creating decorative shapes. It explores the techniques for creating marzipan animals, emphasizing the importance of proper modeling techniques and drying methods to preserve the figures. The report also differentiates between various types of marzipan pastes, such as marzipan, marzicover, almond paste, and short crust paste, highlighting their distinct almond and sugar ratios and applications. Furthermore, it provides a detailed recipe for marzipan, listing the necessary ingredients and the step-by-step process of preparation. Finally, the report discusses the different types of food colors available, including liquid dye, liquid gel dye, gel paste dye, and powdered dye, and their respective uses in food preparation, along with a list of references.

Running head: BAKERY
Bakery
Name of the Student:
Name of the University:
Author Note

1BAKERY
Answer 1
Marzipan fruits, which are meant for consumption, can be store by the understated five
steps:
Step 1:
Some of the marzipan should be rolled to a ball. The ball size should be made so that it can fit
within a plastic bag.
Step 2:
Marzipan ball should be tightly rolled within freezer wrap or within a plastic bag. The surface
should be covered in such a way that there should not exists any chances for air to enter within it
(Boerboom and Fischer 2013).
Step 3:
The wrapped ball of marzipan should be kept in a plastic bag, which is re-sealable. Air should be
squeeze as much as possible and then the bag should be sealed.
Step 4:
The above steps should be repeated for rest of the marzipan.
Step 5:
The plastic bags should be put in the refrigerators for a month.
Answer 2
Marzipans are considered to be the type of the confection that mainly consists mainly of
sugar or honey with the meal of almond mainly augmented with the extract of the almond oil. It

2BAKERY
is also made into the form sweets. Some common marzipans are generally covered with
chocolates or any other flavor. Few marzipans are covered with the small and different types of
fruits and vegetables. It is also used in covering the birthday cakes in the form of icing in glazed
conditions. The pastes of marzipan are used for making moulds of different shapes and sizes.
But, in general the moulds of the animal models, egg whites are not being used for doing it. Egg
whites are used in mainly used for softening the marzipans but in case of preparing the marzipan
models, it needs to be hard enough so that it does not breaks off. This is the main reason; egg
whites are not used in preparation of marzipan models.
Answer 3
The four key points that should be paid attention while making marzipan animals are as
follows:
1) The side of marzipan should be covered with crème otherwise brown chocolate cake will
be visible which can affect the look of marzipan animal
2) Appropriate technique should be adapted for drying the figures of marzipan. If
appropriate technique is not adapted then the marzipan animal can be injured and the look
of marzipan animal cake can be hampered.
3) Marzipan animal should be rolled for 2 to 3 mm so that the marzipan animal can maintain
its shape.
4) Detailed modelling of marzipan animal should be done. Utilisation of picks and sponge
should be done for detailed modelling of marzipan (Hoban 2016).

3BAKERY
Answer 4
The different types of marzipan pastes are as follows:
Marzipan: It is used for covering the fruit cakes and detailed modeling. The ratio of almond and
sugar is 50%.
Marzicover: This one of the economical product used for covering the cakes. Ratio of almond is
34% and sugar is 66%. Therefore, a sweet paste gets melts easily in mouth.
Almond paste: It is used in baking as well as in chocolate products. The ratio of almond is 66%
and sugar is 34%. This paste does not have a great a capability to roll out.
Short crust paste: Short crust paste is crisp as well as brittle. This paste is not resilient as well as
non-elastics. It is used for making savoury products. The ratio of almond is 40% and sugar is
60% (Van Gansbeke et al. 2017).
Answer 5
The ingredients and the measurements for the preparation of the marzipan is mentioned
as (Schelm et al. 2017):
 1 cup faded and ground almonds (approximately 3⅝ ounces) – almond flour is the easiest
way to get this ingredient, but dried almonds can be used for grinding for the paste
 2 cups confectioner (powdered) sugar (approximately 5⅖ ounces)
 1 tablespoon light corn syrup
 ¼ teaspoon almond extract
The process of preparing marzipan can be listed as:

4BAKERY
 The almond flour and the powdered sugar were shifted in a bowl and are being passed by
the help of the strainer with the help of the measuring cup. A mild difference in the
measurement can definitely cause difference in the taste of the marzipan.
 The ground almonds and sugar are being mixed together and are combined completely.
 The almond extract and the corn syrup are mixed and are being poured in to the dry
ingredients. These entire mixtures are being mixed and are kneaded with the hand.
 Half tablespoon of water was added at first, then the rest of the tablespoon only if
necessary, working the mixture until it becomes dough-like. A bit more water was added
if necessary. The entire dough was put into the freezer and are being rolled into a smooth
log.
 The smooth log of dough was being refrigerated for approx more than one hour.
 For serving, it can be cut into different shapes when required.
Answer 6
The different types of food colors available in the market are (Attokaran 2017).
Liquid Dye
These are the water-based dye and are readily available in the general stores in market. It
comes in little squeeze bottles, which that allows for dripping the dye drop by drop into batters
and icings.
It is considered to be the less intense dye, its quiet easy for adding the color to any recipe
of the food.
Since it's so readily available, liquid dye is popular for tinting icings, batters and dough of
marzipans.

5BAKERY
Liquid Gel Dye
These are available in small bottles that contain a viscous, thick gel-type liquid. The
texture is due to its glycerin with corn syrup base.
It is quiet concentrated in liquid gel colorings and a very small amount will impart a
much more bright coloration. It can make liquid gel dyes last longer. Liquid gel dyes also add
less liquid to recipes, making them better suited to cakes that call for a large amount of dye.
Cakes or marzipans that require very less amount of color, liquid gel dye are used, mainly
in the case for the red velvet cakes and the marzipans as well.
Gel paste dye
It is a very thick, super-concentrated version of liquid gel color. Where liquid gel can be
dotted through a squeeze bottle, this is an extremely thick mixture.
It is generally used in the marzipans in a very large scale (Zahra et al. 2015)
Powdered Dye
It is produced in the form of a powder.
Coloring chocolates, in dry mixes or coloring the sugar crystals, powdered dyes are being
used.
Answer 7
1. Roses, Sunflowers
2. Apples, Pineapples
3. Monkeys, Dogs

6BAKERY
References
Attokaran, M., 2017. Natural food flavors and colorants. John Wiley & Sons.
Boerboom, F.J.G. and Fischer, S., Friesland Brands BV, 2013. Chocolate with milk fat fractions.
U.S. Patent Application 14/390,240.
Hoban, R., 2016. The marzipan pig. New York Review of Books.
Schelm, S., Haase, I., Fischer, C. and Fischer, M., 2017. Development of a Multiplex Real-Time
PCR for Determination of Apricot in Marzipan Using the Plexor System. Journal of agricultural
and food chemistry, 65(2), pp.516-522.
Van Gansbeke, B., Bény, G., De Loose, M. and Taverniers, I., 2017. A TaqMan Real-Time PCR
Assay for Apricot (Prunus armeniaca) as an Authenticity Test for Detection of Traces of
Persipan in Marzipan. Food Analytical Methods, pp.1-7.
Zahra, N., Alim-un-Nisa, Z.F., Kalim, I. and Saeed, K., 2015. Identification of synthetic food
dyes in beverages by thin layer chromatography. Pakistan Journal of Food Sciences, 25(4),
pp.178-181.