Almond Forms
There's an Almond for That
WHOLE – Natural or Blanched
Typical Uses:
- Natural almonds: versatile and suitable for all-around use
- Blanched: works well as an attractive garnish, either as is or roasted to bring out the flavor and color
- Natural, roasted or flavored snacks
Embedded or enrobed in chocolate - Ingredients for confectionery, energy bars, bakery
- Inputs for processing
SLICES or FLAKES –
Natural or Blanched
Typical Uses:
- Topping for salads
- Ingredient for cereal
- Coating for savory dishes
- Garnishing for baked goods, desserts
SLIVERS or HALVES – Natural or Blanched
Typical Uses:
- Roasted or flavored snacks
- Ideal for stir-fries and grain dishes
- Ingredient for baked goods, cereal
- Texture for confectionery
- Topping for prepared foods, salads
DICED or CHOPPED – Natural or Blanched
Typical Uses:
- Topping for dairy items, baked goods
- Work well for stuffings and coatings
- Coating for ice cream bars
- Filling for bakery, confectionery
- Crust for meats, seafood
MEAL or FLOUR –
Natural or Blanched
Typical Uses:
- Sauce thickener
- Perfect for making almond butter or marzipan
- Ingredient and filling for confectionery
- Flavor enhancer in bakery
- Coating for fried foods
ALMOND MILK
Typical Uses:
- In morning cereal or coffee
- Blended with smoothies
PASTE and BUTTER –
Natural or Blanched
Typical Uses:
- Alternative to other spreads
- Filling for chocolate, cereal bars, confectionery and bakery
ALMOND OIL
Typical Uses:
- Salad dressings
- Non-food (e.g., cosmetics, moisturizer)
GREEN ALMONDS
Typical Uses:
- Cut the almond hull along the seam with a paring knife and use the fresh, herbaceous-tasting nut’s inside as part of a composed salad or plain with a bit of sea salt.
Whole Almonds – Natural or Blanched
Typical Applications:
Natural almonds: versatile and suitable for all-around use
- Blanched: works well as an attractive garnish, either as is or roasted to bring out the flavor and color Natural, roasted or flavored snacks Embedded or enrobed in chocolate
- Ingredients for confectionery, energy bars, bakery
- Inputs for processing
Almond Slices or Flakes – Natural or Blanched
Typical Applications:
- Topping for salads
- Ingredient for cereal
- Coating for savory dishes
- Garnishing for baked goods, desserts
Almond Slivers and Halves – Natural or Blanched
Typical Applications:
- Roasted or flavored snacks
- Ideal for stir-fries and grain dishes
- Ingredient for baked goods, cereal
- Texture for confectionery
- Topping for prepared foods, salads
Diced or Chopped Almonds– Natural or Blanched
Typical Applications:
- Topping for dairy items, baked goods
- Work well for stuffings and coatings
- Coating for ice cream bars
- Filling for bakery, confectionery
- Crust for meats, seafood
Almond Meal or Flour – Natural or Blanched
Typical Applications:
- Sauce thickener
- Perfect for making almond butter or marzipan
- Ingredient and filling for confectionery
- Flavor enhancer in bakery
- Coating for fried foods
Almond Milk
Typical Applications:
- In morning cereal or coffee
- Blended with smoothies
Almond Paste and Butter – Natural or Blanched
Typical Applications:
- Alternative to other spreads
- Filling for chocolate, cereal bars, confectionery and bakery
Almond Oil
Typical Applications:
- Salad dressings
- Non-food (e.g., cosmetics, moisturizer)
Green Almonds
Typical Applications:
- Cut the almond hull along the seam with a paring knife and use the fresh, herbaceous-tasting nut’s inside as part of a composed salad or plain with a bit of sea salt.