With Phönix Imitation Marzipan, GoodMills Innovation provides a cereal based powdered marzipan replacement for use in the production of fine baked goods.

Depending on the area of application, a ground mass is produced either with water or additionally with whole egg. As it is free from nut components, it is not subject to the variable market price for almonds and quality is standardised throughout the year, making costings easier for producers. Its nut-free proposition also enables products to be positioned as suitable for nut allergy sufferers.

Depending on the volume of liquid added, the consistency can be adjusted as required, from spreadable to pipeable fillings. The mass is easy to process on machines and maintains its stability during baking, freezing and thawing.