Purity 99%: Marzipan Powder with 99% purity is used in premium confectionery production, where it ensures a smooth almond flavor and minimizes off-notes.

Particle Size D90 < 100 µm: Marzipan Powder with particle size D90 < 100 µm is used in bakery fillings, where it provides a uniform texture and rapid dispersion.

Moisture Content < 5%: Marzipan Powder with moisture content less than 5% is used in long-shelf-life dessert coatings, where it prevents microbial growth and maintains product stability.

Fat Content 24%: Marzipan Powder with 24% fat content is used in chocolate bars, where it enhances mouthfeel and contributes to rich, creamy consistency.

Stability Temperature up to 80°C: Marzipan Powder stable up to 80°C is used in baked goods, where it resists melting and retains structure during thermal processing.

pH 6.5-7.5: Marzipan Powder with pH 6.5-7.5 is used in cake batters, where it avoids acid-base reactions and preserves desired batter rheology.

Protein Content 7%: Marzipan Powder with 7% protein content is used in protein-enriched snacks, where it boosts nutritional value without compromising taste.

Oil Absorption Rate 0.8 g/g: Marzipan Powder with oil absorption rate of 0.8 g/g is used in nut-based spreads, where it improves emulsion stability and prevents phase separation.

Microbiological Purity < 100 CFU/g: Marzipan Powder with microbiological purity less than 100 CFU/g is used in ready-to-eat products, where it reduces contamination risk and meets food safety standards.

Solubility 90% in Water: Marzipan Powder with 90% solubility in water is used in beverage mixes, where it ensures quick dissolution and homogeneous dispersion.