Usage

Usage

FORMS

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NATURAL WHOLE

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NATURAL SLIVERED

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DICED

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BLANCHED WHOLE

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BLANCHED SLICED

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GROUND

 

Form considerations

California Almonds are an exceptionally versatile, value-adding ingredient. Available in more forms than any other nut, almonds are easy to work with from a formulation perspective. California Almonds also complement a wide array of food flavors and applications, including confectionery, bakery, dairy, prepared foods and snacks.

Because they are available in whole, sliced, slivered, chopped, diced or ground forms, with either the skin still on (natural) or removed (blanched), the application opportunities are unlimited. The selection of a particular almond form can vary the appearance, texture, flavor and application potential of the finished product.

Here are some things to consider when deciding on the right almond to use:

Taste: California Almonds can vary from strong and buttery to light and nutty. Blanched almonds provide a slightly milder taste than natural almonds, while roasted almonds have greater flavor intensity.

Texture: The crunchy texture is retained across a wide range of applications like sweets, fruits, entrees and creamy dairy products.

Aesthetic Appeal: Whether sprinkled or garnished, almonds provide an attractive color contrast to other ingredients. Blanched almonds beautifully contrast with colorful foods and chocolates; natural almonds can create a nice color contrast against lighter backgrounds.

Consumer Popularity: Adding California Almonds to desserts and other foods can increase the protein value of the food as well as enhance the product's natural value, making it appear more upscale.

PROCESSING OPTIONS

This chart introduces the processing flow of how whole, natural almonds are transformed into a range of manufactured almond forms.

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DRY and OIL-ROAST 

Almond Kernels are roasted by either hot air at a temperature of 130° to 145° or by oil at a temperature of 130° to 170° for varying times, depending on application needs. PRIMARY STEPS: Dry heat or oil roasting, cooling

BLANCH

Almond skins are peeled off after the kernals are scalded in 90° to 100° water for 2-5 minutes. Kernals are dried by hot air, and then cooled to ambient temperature. PRIMARY STEPS: Scalding, skin removal, drying, cooling, sorting

screen or sort

Defects and foreign material are removed prior to further processing. Screens in varying sizes are used throughout processing or uniformity and sizing the almonds.

SORT

Sorting is one step or multiple steps necessary to remove foreign and defective materials from good product or to separate mechanically damaged kernals from a lot to improve the quality grade of the lot. It can be achieved through a light, color, laser, X-ray, robotic or manual sorter, or a series of them. To meet quality requirements, both natural (brown skin) and blanched almonds need to run through sorting.

PRIMARY STEPS: Electronic or manual sorting; round-hole screens with different diameters. 

FLAVOR

The subtle flavor of almonds can be enhanced by adding spices for different savory flavorings or chocolate coatings for added texture and sweetness.

WHOLE

Whole means that there is less than one-eighth of the kernal chipped off or missing, and that the general contour of the kernal 

DICE - GRIND

Almond kernels are diced or ground, then screened for particle sizes.  PRIMARY STEPS: Cutting, screening

NO ONE SIZE FITS ALL

It's a common misconception that whole almonds are the best choice for all applications. However, whole almonds are only one of the many forms that may suit your application needs. Whether sliced, diced, chopped or whole, almonds add various flavors, textures and visual appeal.

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Almond Paste and Almonds Butter

almond oil

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