Apricot Kernel Paste (Persipan)

Originally, apricot kernel paste was used as a substitute for marzipan. Today, apricot kernel paste is a major ingredient in many applications. Debittered apricot kernels, sugar and water are the ingredients which give the paste its strong, fruity flavour. 

 

 

APRICOT KERNEL PASTE (PERSIPAN) 

Article Ingredients Product description / application
Apricot kernel raw paste

apricot kernels 

sugar max. 35 % 

potato starch 

made of apricot kernels from selected 

proveniences, typical strong and pleasant taste 

recommendable for baked goods and
pastries, traditional seasonal articles
like "Dominosteine"
(gingerbread with persipan and
chocolate coating)

Apricot kernel raw paste mild

apricot kernels 

sugar max. 35 % 

potato starch 

made of apricot kernles from selected  

pronveniences, typical, pleasant and mild taste 

through a special debittering process 

apricot kernel raw paste strong

apricot kernels 

sugar max. 35 % 

potato starch 

made of apricot kernles from selected  

pronveniences, typical, pleasant and  

very strong taste 

  • 750 kg Container
  • 12,5 kg Carton
  • 6,25 kg Carton
  • 2,5 kg in a Covering box to 12,5 kg

Apricot kernel paste can also be completed with sugar and other ingredients like almond raw paste. 

 

Product range apricot kernel paste (persipan) as a PDF download