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- Order number: 462506
- EAN: 4000161730934
- best before: 24.03.2021
- Allergen-Information: Nuts, milk, soy and eggs. May contain traces of other nuts and cereals containing gluten
- advice: Cool (<25°)
Time for the gift bringer...
...or haven't you been good? ;-)
The Niederegger Haus has created 24 sweet treasures as gifts for you. Even those who have not been so well-behaved will be presented with the Santa Claus calendar. Twenty-four doors open day after day to give you the pleasure of the fine marzipan variations.
The secret of Niederegger marzipan is passed down from generation to generation. Almonds of the highest quality are refined in the Niederegger house and prepared according to traditional craftsmanship in roasting kettles over an open flame. Marzipan for love. Since 1806.
Would you like to learn more about the Niederegger tradition and preparation? Take a look at our tab "Videos" and learn many secrets why Lübeck is the world capital for marzipan.
You will find the following selection of delicious classic variations in this calendar
- 4× Marzipan hearts
- 2× cinnamon star
- 3× marzipan stars
- 4× marzipan fir trees
- 2× marzipan cones
- 1× marzipan bear fired
- 2× Santa Claus
- 1× Marzipan lucky pig
- 1× marzipan praline dark chocolate
- 1× Marzipan chocolate orange
- 1× marzipan praline pineapple
- 1× Marzipan chocolate pistachio
- 1× Marzipan chocolate Espresso
- 1× Marzipan chocolate whole milk
- 4× Christmas coins
- 2× nougat star filled
- 2× filled nougat heart
- 2× Nougat chocolate filled Christmas decoration
- 1× nut ball filled
- 1× cream ball filled
The entire team of Schafi-Shop wishes you a wonderful and enjoyable time of Advent!
|product group:||advent Calendar, chocolate, marzipan, pralines, Sweets|
|Filling quantity (weight):||500g|
|Dimensions HxWxD (circa):||445x335x35 mm|
|Sweets for adults and kids:||advent Calendar, chocolate, marzipan, Pralinés, seasonal items|
|Made in:||EU (Germany)|
|country of origin:||EU / non-EU Agriculture|
Manufacturer contact: Niederegger JG GmbH & Co. KG, Zeissstrasse 1-7, 23560 Lübeck
JG Niederegger GmbH & Co. KG is one of the best-known manufacturers of Lübeck marzipan, as well as other confectionery products.
The marzipan from Niederegger consists of 100% raw material. According to the company, up to 30,000 kg of marzipan are produced daily. The product range includes 300 specialties such as marzipan and nougat, as well as chocolates, truffles, tree cakes, stollen and pastries. In addition, special designs are carried out as desired. The products are shipped to more than 40 countries worldwide. Important foreign markets are England, Scandinavia, Russia, USA and Canada. More than half of the turnover is generated in the Christmas business.
Niederegger - synonym for the best marzipan
Niederegger stands for tradition, outstanding craftsmanship and highest enjoyment.
Marzipan for love. Since 1806.
Differences in marzipan quality
"Take almonds, sugar and rose water ..." is the simple, classic recipe for marzipan. Decisive for the unique quality of the Niederegger products is, in addition to the quality of the raw materials and the traditional roasting process, the right mix of almonds and sugar.
Basically, the higher the almond content, the higher the quality of the marzipan. So the raw mass must consist of at least 65% almonds and must contain no more than 35% sugar. Further sugar may be added in the further processing, which is basically dispensed with by Niederegger.
The aromatic almonds
The almond tree with its Latin name Prunus dulcis is one of the rose plants and is therefore closely related to cherry, peach, apricot and rose. For around 4000 years, the frost-sensitive tree has been cultivated. The almonds thrive particularly well in a warm climate and are grown, for example, in southern Spain in the region around Alicante.
Aromatic almonds from southern regions are the most important raw material for the high quality Niederegger marzipan. Between January and February is the time of the almond blossom. The wide groves show up in their brilliant white and pink splendor. The managing proprietors of the Niederegger family business, the Strait family, are personally convinced by the abundance of flowers these days.
From March, nothing is to be seen of the blossoms of almond trees. The harvest takes place from beginning to middle of September. The edible almond kernel is surrounded by a protective, hard shell. From this, the almonds are harvested in the harvest areas, selected and packaged for transport.
In Lübeck, once again, the quality of each individual delivery is checked by an independent laboratory before the almonds are released for production.
The original recipe
Decisive for the unique quality of the Niederegger products are, in addition to the quality of the raw materials, the correct mixing ratio of the ingredients as well as the traditional roasting process. Everything else is a closely guarded family secret that has been handed down from generation to generation for more than 200 years.
Niederegger attaches great importance to traditional craftsmanship. The almonds are blanched in a hot water bath to quickly and thoroughly rid them of their brown skin. Subsequently, a machine and additionally a manual sorting done, so that in the end only the very best almonds are processed. In large drums they are washed again before they are mixed with the sugar. Rolls grind the almonds and the sugar, taking care that the structure of the almond is preserved and still on the tongue is noticeable.
Then the roasting of the raw mass begins under the eyes of an experienced roasting master. For this purpose, the mass is placed in rotating vessels and heated evenly over an open flame. The result is fine roasted aromas and the almonds and sugar combine to form an aromatic savory raw material. After cooling off with cold air and a rest phase, the Niederegger secret is added. Only now is the marzipan ready and can be processed into one of more than 300 different products.
Pralines with dark and milk chocolate, scorched marzipan, leaf brittle with milk chocolate, marzipan
MANDLE28 %, sugar, whole milk chocolate 17 %(sugar, cocoa butter, WHOLE MILK POWDERcocoa mass, emulsifier: SOYA-LECITHINEVanilla extract), dark chocolate 14 % (cocoa mass, sugar, cocoa butter, WHOLE MILK POWDEREmulsifier: SOYA-LECITHINEvanilla extract), HAZELNUTSInvert sugar syrup, alcohol, cocoa butter, cocoa liquor, BUTTER, SEAM POWDER, PISTAZIAPineapple, orange peels, WHOLE MILK POWDERGlucose-fructose syrup, emulsifier: sunflower lecithin, coating: gum arabic, fruit powder orange (maltodextrin, oranges, natural flavour), fruit powder pineapple (pineapple, maltodextrin), spirits (arrak), natural pineapple flavour, cinnamon, acidifier: citric acid, natural flavouring, strongly de-oiled cocoa,chicken proteintable salt, stabilizer: gum arabic, thickener (locust bean gum, E 466), vanilla powder, acidity regulator: potassium phosphate, colorant (E 120, 132, 160a). Cocoa: 50% at least in dark chocolate. Cocoa: 33% at least in whole milk chocolate
May contain traces of other nuts and cereals containing gluten
Store in a cool and dry place
Origin and history of the Advent calendar
The development of the Advent calendar is closely linked to the different traditions with which the Advent season was celebrated in the Protestant and Catholic churches: While it was usual in the Catholic Church to go to church for the morning Rorate Mass, the Advent devotions took place in the Protestant Church at home. For this reason, many Advent customs - including the Advent calendar - have developed in the Protestant family milieu. By the way, the Advent wreath also belongs to this, it also originates from the Protestant tradition.
The custom of counting the days until Christmas is documented, first by Johann Hinrich Wichern in 1838, who was director of a Protestant boys' rescue house in Hamburg ("Rauhes Haus zu Horn bei Hamburg"). During the daily common devotions, when they came together and sang Advent songs, he lit another candle in a large candlestick every day. From the 19th century onwards, Advent calendars of the kind we know today appeared, which made it possible to count the days by tearing them off or stripping them off. Probably the first printed Advent calendars were produced in 1908 by the publisher and priest's son Gerhard Lang from Maulbronn in Württemberg. This was a calendar for DIY - 24 calendar pictures had to be cut out beforehand and glued into the matching rectangles of a cardboard box. Advent calendar with doors to open appeared around 1920. The first of today's popular chocolate-filled Advent calendars came onto the market in 1958.
Different types and structure
As a rule, Advent calendars have 24 doors, one of which is open from 1 to 24 December. But there are also liturgical Advent calendars which begin with the 1st Advent and have doors until the 6th January (apparition of the Lord). They also have four additional doors for the Advent Sundays. In general, there are many different variants of Advent calendars, which are equipped with different motifs and fillings.
In addition to calendars in paper form or in the form of ribbons on which 24 gifts are hung, there are other forms: In Scandinavia, for example, it is common to light an Advent candle. It is equipped with a 24-stroke scale that is burned down a bit more every day. Another popular custom is to use a building (e.g. the town hall) and its illuminated windows as oversized calendars.
There are now Advent calendars on the Internet or in digital form as apps or messages on the smartphone or in the form of daily e-mails.