Manufacturer of marzipan, persipan, nougat, filling creams and almond and nut preparations for the confectionery industry.
Georg Lemke GmbH & Co. KG
Berlin-Britz (Späthstraße 31–32, 12359 Berlin)New on Amplifa
Marzipan manufacturer in Berlin since 1902
Georg Lemke GmbH & Co. KG has been producing marzipan masses, persipan masses, nougat, filling creams, macaroon masses, glazes, nut pastes as well as almond and nut preparations since 1902, for the bakery and confectionery trade and for industrial further processing. The company manufactures at its Berlin-Britz site with more than 100 employees and an annual capacity of over 12,000 tonnes. The value chain includes roasting almonds and nuts in roasting kettles, processing them into masses and creams, as well as an organic range according to the EU organic directive. An in-house product development department supports customers with new recipe developments, modifications and trial accompaniment, complemented by private-label production for own-brand retailers. The sales markets are around 75% Germany, approximately 20% Europe and 5% Asia; export countries include Poland, Italy, Sweden, Denmark, Hungary, Great Britain and Japan. The company has been owned by the Klühe/Hell family since 1947.
- Site
- Berlin
- Processes
- Production of marzipan, marzipan masses, Production of persipan/persipan masses, Production of nougat / nougat cream, Production of filling creams / filling masses, Production of almond and nut preparations, Production of nut pastes, Production of macaroon masses, Production of glazes
- Materials
- Almonds, Hazelnuts, Persipan (apricot kernels), Cocoa, Sugar, Nougat, Rapeseed oil, Marzipan
- Certificates
- ISO 9001, ISO 14001, DIN EN 50001, IFS (Version 5 Higher Level), EU Bio / Bio Suisse, RSPO-SG, Rainforest Alliance Hazelnut (MB), Rainforest Alliance Cocoa (MB), Halal, Kosher, Naturland, IFS (Higher Level), ISO 50001, SEDEX member
- Founded
- 1902
- Employees
- 100
- Industries
- Bakeries, Confectionery/Praline making, Patisserie, Ice cream manufacturers, Retail, Gastronomy/DEHOGA
- 01
Raw material purchasing (almonds, hazelnuts, apricot kernels, cocoa, sugar)
- 02
Roasting of almonds and nuts
- 03
Production of masses, pastes, creams and glazes
- 04
Product development and recipe coordination with customers
- 05
Quality control
- 06
Sales and logistics
- 07
Private-label and B2B sales
Raw materials and processes
Marzipan
Marzipan masses, classic with at least 27% almonds, for bakeries, confectioneries and the confectionery industry.
Persipan
Masses based on peeled apricot kernels and sugar.
Nougat
Nougat and nougat cream based on hazelnuts, cocoa and sugar.
Filling creams
Filling masses with almonds, hazelnuts, cocoa and flavours, also with exotic fruit notes.
Almond and nut preparations
Roasted almond and nut compositions for further processing.
Nut pastes
Pastes made from hazelnuts and almonds.
Macaroon masses
Masses based on almonds, sugar and egg white.
Glazes
Cocoa- and sugar-based glazes for baked goods.
Organic range
Organic-certified marzipan and nut products according to EU Bio and Bio Suisse.
Berlin-Britz site
Berlin
DEProduction, administration, factory outlet
- Materials
- Almonds, hazelnuts, apricot kernels, cocoa, sugar
- Roasting kettles
- Production and warehouse building (1995)
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Production of marzipan, marzipan massesOther | – | – | – | – | Almonds, Sugar |
| Production of persipan/persipan massesOther | – | – | – | – | Apricot kernels, Sugar |
| Production of nougat / nougat creamOther | – | – | – | – | Hazelnuts, Cocoa, Sugar |
| Production of filling creams / filling massesOther | – | – | – | – | Almonds, Hazelnuts, Cocoa, Sugar |
| Production of almond and nut preparationsOther | – | – | – | – | Almonds, Hazelnuts |
| Production of nut pastesOther | – | – | – | – | Hazelnuts, Almonds |
| Production of macaroon massesOther | – | – | – | – | Almonds, Sugar, Egg white |
| Production of glazesOther | – | – | – | – | Cocoa, Sugar |
| Production of organic range (organic marzipan etc.)Other | – | – | – | – | Almonds, Hazelnuts, Cocoa, Sugar |
| Roasting of almonds/nuts (roasting kettle)Other | – | – | – | – | Almonds, Hazelnuts |
| Private-label production (own brands)Other | – | – | – | – | Almonds, Hazelnuts, Cocoa |
| Product development / recipe development for confectionery (new development, modification,Engineering | – | – | – | – | Almonds, Hazelnuts, Cocoa, Sugar |
Additional services
Quality and certifications
Since 1994 the company has been working with certified management systems (ISO 9001 through TÜV Rheinland/Berlin-Brandenburg), complemented by a HACCP team, allergen management, environmental management according to ISO 14001 and energy management certified according to DIN EN 50001 since 2013.
| Evidence | Berlin |
|---|---|
| ISO 9001 | |
| ISO 14001 | |
| IFS (Higher Level) | |
| ISO 50001 | |
| EU Bio / Bio Suisse | |
| RSPO-SG | |
| Rainforest Alliance Cocoa (MB) | |
| Halal | |
| Kosher | |
| Naturland | |
| SEDEX member |
Company history
- 1902
Founding of the first Berlin marzipan mass factory by the pharmacists Benno Markus and Georg Lemke on 18 November 1902.
- 1910
Registration of the trademark; factory complex in Berlin-Kreuzberg, Urbanstraße.
- 1945
Due to the war, production of tea, bread spreads and protein nutritional products.
- 1947
Otto Klühe acquires the company; family-owned by the Klühe/Hell family ever since.
- 1949
Resumption of marzipan production at Urbanstraße.
- 1955
Lillia Klühe takes over the management of the company.
- 1968
Relocation of the company headquarters to Berlin-Britz.
- 1977
Edith Hell takes over the executive management.
- 1994
First certification of quality management according to DIN EN ISO 9001:1994 by TÜV Rheinland/Berlin-Brandenburg.
- 1995
Construction of a new production and warehouse building at Späthstraße 33/34.
- 1996
Sven Hell joins the company and takes over marketing.
- 1997
Jan Hell joins the company and takes over purchasing.
- 2002
100th company anniversary.
- 2008
IFS certification Version 5 Higher Level; Sven Hell takes over operations management.
- 2011
Energy management certified for the first time according to EN 16001.
- 2013
Energy management certification converted to DIN EN 50001.
- 2016
Jan Hell leaves the company; Edith Hell and Sven Hell continue to run it together.