Handcrafted pralines, fine pastries and Christmas specialities from a traditional manufacturer in Vreden
Confiserie Imping
VredenNew on Amplifa
Confiserie Imping
Confiserie Imping is a family business founded in 1953 in Vreden in the Münsterland region, today run in its third generation by Eva-Maria Imping. The manufactory produces handcrafted pralines, fine pastries such as Florentine slices, and fine Christmas specialities. According to the family's own traditional recipes, praline masses are boiled, poured and processed by master craftsmen; every piece is decorated by hand. Only natural raw materials are used, such as fresh cream and butter, fine marzipan made from selected Mediterranean almonds, nougat made from hazelnuts or almonds, and high-quality couverture chocolate – completely free of artificial preservatives. The products are distributed via an online shop, to specialist retailers, and as corporate gifts and conference pastries; the German Federal Presidential Office counts among the customers. Production always takes place fresh at one site in Vreden.
- Site
- Vreden
- Processes
- Production of pralines (handcrafted, boiled, poured and processed by master craftsmen), Production of fine pastries (cut out or sliced, topped or decorated by hand), Production of fine marzipan (from Mediterranean almonds), Production of nougat, Production of truffle ganache, Hand packing, Corporate gifts, Conference pastries
- Materials
- Chocolate/couverture, Fine marzipan, Nougat, Cream, Butter, Almonds, Hazelnuts, Pistachios
- Certificates
- ISO 9001
- Founded
- 1953
- Industries
- Specialist retail, Corporate customers/gifts, End consumers (B2C)
- 01
Raw material selection
- 02
Boiling and pouring of praline masses by master craftsmen
- 03
Coating with couverture chocolate
- 04
Decoration by hand
- 05
Hand packing
- 06
Shipping/distribution
Raw materials and production methods
Chocolate/Couverture
High-quality couverture chocolate coats pralines, nougat and fine pastries such as Florentine slices.
Fine marzipan
Made from selected Mediterranean almonds with a very low sugar content.
Nougat
Made from the finest hazelnuts or almonds, used as a praline filling.
Truffle ganache
Creamy mixture of cream and chocolate for fresh cream truffles.
Cream and butter
Fresh, natural raw materials without artificial preservatives.
Almonds, hazelnuts, pistachios
Slivered, caramelised or as a mass for pralines and Florentine slices.
Sites
Vreden
DEManufactory/production and sales
- Lot size
- From 50 pieces (fine pastry-praline assortment)
- Materials
- Couverture, marzipan, nougat, cream, almonds, hazelnuts
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Production of pralines (handcrafted, boiled, poured and processed by master craftsmen)Assembly | – | – | – | – | Chocolate/couverture, Marzipan, Nougat, Cream, Butter, Hazelnuts, Almonds, Pistachios |
| Production of fine pastries (cut out or sliced, topped or decorated by hand)Assembly | – | – | – | – | Almonds, Hazelnuts, Dark couverture, Marzipan |
| Production of fine marzipan (from Mediterranean almonds)Assembly | – | – | – | – | Almonds, Sugar |
| Production of nougatAssembly | – | – | – | – | Hazelnuts, Almonds, Couverture |
| Production of truffle ganacheAssembly | – | – | – | – | Cream, Chocolate |
| Hand packingAssembly | – | – | – | 50 pcs. (fine pastry-praline assortmen | Cellophane, Shipping carton |
Additional services
Reference customers
Quality
The artisanal production is characterised by innovative flexibility and a high awareness of quality; only raw materials of the highest quality and always fresh production without artificial preservatives are used.
| Evidence | Vreden |
|---|---|
| ISO 9001 |
History
- 1953
Foundation of Confiserie Imping; family business, today in its third generation
Award from the German Federal Presidential Office as part of Made in Westmünsterland; WDR Lokalzeit “Tiemann testet” visited the confiserie