Other Raw Candy Fillers

These are produced from dehuUed nuts such as cashews or peanuts. They correspond in composition to raw persipan paste. They are designated according to the oilseed component. 

In the traditional production of marzipan raw filler, sweet almonds are scalded, peeled on rubber-covered rolls, coarsely chopped, and then ground with the addition of not more than 35% of sucrose. The mixture is then roasted, e. g., in open roasting pans (95 °C 45 min) or continually. After cooling, an equal amount of powdered 

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