1. PREPARE AND MODEL MARZIPAN
D1.HPA.CL4.04
Welcome students to marzipan class

2. Prepare and model marzipan
Assessment for this Unit may include:
Oral questions
Written questions
Work projects
Workplace observation of practical skills
Practical exercises
Formal report from employer/supervisor.
Trainer to Advise:
Trainer advises students that assessment for this Unit may take several forms all of which are aimed at verifying they have achieved competency for the Unit as required.
Trainer indicates to students the methods of assessment that will be applied to them for this Unit.

3. Prepare and model marzipan
This unit comprises three elements: Element 1: Prepare modelling marzipan Element 2: Produce moulded and modeled shapes Element 3: Store marzipan products.
Trainer to advise:
Trainer advises students this Unit comprises six elements, as listed on the slide explaining:
Each Element comprises a number of Performance Criteria which will be identified throughout the class and explained in detail
Students can obtain more detail from their Trainee Manual
The course presents advice and information but where their workplace requirements differ to what is presented, the workplace practices and standards must be observed.

4. Prepare and model marzipan
Element 1: Prepare modelling marzipan:
Select and weigh ingredients
Combine ingredients
Identify potential problems and take appropriate actions to maintain desired characteristics of modelling marzipan.
Trainer to advise:
Trainer to relate performance criteria to element 1
Performance criteria is the process by which the students training match the learning element
The element is the skill
To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.
The trainer should relate how the performance criteria is related to the element
To be able to Prepare and model marzipan the students must be able to; Prepare modelling marzipan
The student should be able to do
Select and weigh ingredients
Combine ingredients
Identify potential problems and take appropriate actions to maintain desired characteristics of modelling marzipan.

5. Prepare and model marzipan
Select and weigh ingredients:
Almonds
Blanched and ground
Sugar
Fine ground PURE icing or confectioners sugar.
Trainer to advise:
Almonds needs to be blanched. Brown natural skin is fibrous and irritates the mouth, not good mouthfeel
Sugar add sweetness and increases the eating quality

6. Prepare and model marzipan
Select and weigh ingredients:
Egg
White or yolk; rarely both
Glucose
Liquid; used to keep product soft and pliable
Flavouring
Bitter almond oil
Spirit
Rosewater
Any flavour needs to be light, not dominant.
Trainer to advise:
Eggs: Chicken eggs are used due to mild flavour
Glucose syrup is used to soften the boiled sugar; takes longer to set hard; more time to mould and shape
Flavourings; need to subtle; almond is soft flavour and additions should compliment not destroy the almond flavour

7. Prepare and model marzipan
Combine ingredients:
Follow standard recipe
Recipes can evolve as improvements are made
Consistency is the key
Weigh all ingredients
Ensure all equipment is clean.
Trainer to advise:
Basic work fundamentals to follow when combining ingredients to achieve an end result.

8. Prepare and model marzipan
Identify potential problems - take appropriate action
Clean environment
Clean equipment
Clean product; longer lasting.
Trainer to advise:
Biggest problem when working with marzipan is to find foreign objects in the mix while working with the product
Foreign object are incorporated due to lazy craftsmanship
Lack of maintain a clean environment
Always work in clean environment.

9. Prepare and model marzipan
Element 2: Produce moulded and modelled shapes
Mold/model marzipan
Apply colours to marzipan models
Apply decorations to marzipan models
Apply finishes to marzipan models
Use marzipan for other uses.
Trainer to advise:
Trainer to relate performance criteria to element 2
Performance criteria is the process by which the students training match the learning element
The element is the skill
To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.
The trainer should relate how the performance criteria is related to the element
To be able to Prepare and model marzipan the students must be able to; Produce molded and modeled shapes
The student should be able to do
Mold/model marzipan
Apply colours to marzipan models
Apply decorations to marzipan models
Apply finishes to marzipan models
Use marzipan for other uses.

10. Prepare and model marzipan
Mould and model marzipan shapes
Decide on shape
Draw plan
Weigh marzipan portions.
Trainer to advise:
Obtain a drawing or picture of what you want to achieve
Decide on finished weight 100gm for animal; 40 g for fruit
Colour marzipan and portion out; you will always have some left over for the next time.

11. Prepare and model marzipan
Apply colours to marzipan models:
Colour is applied twice
Colour base marzipan
Add tints and over colours
Bold c bases
Milder tints and over colours.
Trainer to advise:
Colours can be applied to marzipan in two stages
Before being shaped
After being shaped
Before shaping: Apply with paste colour as too much liquid can make marzipan sticky
After moulding colour can be brushed on to highlight like banana; yellow marzipan; shape the brush some brown colour to enhance eye appeal.

12. Prepare and model marzipan
Apply decorations to marzipan models
Make model come alive
Add character
Eye appeal.
Trainer to advise:
Whole block colour of pink but hen Royal icing used for white of eyes and chocolate for cornea of eye
If chocolate is placed in different spots then that will add character and expression to models.

13. Prepare and model marzipan
Apply finishes to marzipan models
Glaze to protect product
Apply evenly and smoothly.
Trainer to advise:
Spray glaze: Almond or food lacquers
Painted glaze: Tempered cocoa butter applied thinly
Coating prevents of slows down drying process.

14. Prepare and model marzipan
Use marzipan for other uses:
Petit fours
Enriched cakes
Danish pastry fillings
Filling for chocolate
Supreme flavour
Lingering after taste.
Trainer to advise:
Marzipan is used in many application in the pastry kitchen
Danish pastry fillings
Petit fours
English style fruit cakes; used as based for plastic icing to rest upon
Plastic icing will show all hols in cakes
Almond icing does 2 things:
Add flavour
The oil content along with sugar content is a good barrier used to slow down drying of the product.
Traditional wedding cakes the top tier was kept in dry environment for 12 months to celebrate 1st wedding anniversary
The icing may have dried harder than a rock but the cake inside should still have been edible due to icing protecting it from drying.

15. Prepare and model marzipan
Element 3: Store marzipan products
Store modelling marzipan, marzipan products or models in appropriate conditions
Maintain maximum eating quality, appearance and freshness.
Trainer to advise:
Trainer to relate performance criteria to element 3
Performance criteria is the process by which the students training match the learning element
The element is the skill:
To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.
The trainer should relate how the performance criteria is related to the element
To be able to Prepare and model marzipan the students must be able to; Store marzipan products.
The student should be able to do:
Store modelling marzipan, marzipan products or models in appropriate conditions
Maintain maximum eating quality, appearance and freshness.

16. Prepare and model marzipan
Store marzipan products appropriately
Protect from outside contamination
Air movement minimised
Package ready for sale.
Trainer to advise:
Marzipan will dry if exposed to air; dehydration
Keeping in enclosed environment limits air movement therefore drying is minimised
Can be in display glass encased display draw; prevents drying and also public continually touching product.

17. Prepare and model marzipan
Maintain maximum eating quality freshness and appearance
Make in small batches
Keep in protected environment
Glaze finished products.
Trainer to advise:
Marzipan is fresh product
To keep looking fresh; prevent form drying out
Maximum eating quality; use best quality ingredients
Appearance is best when fresh so make only what can be sold in set period; maybe 2 week, no more than 4 weeks
Make in small batches.

18. Thank you
Thank you