World almond production has been increasing over time, in the last 10 years the ones that have most strengthened this sector, increasing its production by more than 64%
Thanks to modern planting techniques and mass cultivation of almonds, new industrialized almond products have emerged. These are characterized by having a process by which the almond is chopped into different forms and a new consumer product of the almond is obtained. Industrialized almonds are used mainly for baking recipes.
The almond varieties described above, both of Spanish origin and of California origin, can be transformed into semi-finished almond products with diverse product applications in the industry. The almond kernels go through an industrialization process resulting into industrialised almonds with different formats and qualities. Thus, we can offer whole blanched almonds, blanched almond halves or other processed products such as slices, slivers, dives or almond flours with or without
skin.
The processes of obtaining industrialized almonds go through the separation of the hard crust, elimination of the skin and some are even peeled, after this filleted cuts are produced, in pieces, flours, etc. The entire process must be appropriate to its own humidity and temperature, since what is achieved is to keep the product intact.
Las processed almonds son un ingrediente muy valorado para agregar a infinidad de alimentos, gracias a su potente sabor y por ser un fruto seco muy versátil lo podemos incluir en panadería, lácteos, gominolas, dulces, etc. Es por ello que encontramos las processed almonds de diferentes formas de corte, con piel, repeladas y su aplicación es infinita.
At Almendras López we select the best Spanish and Californian almonds to be able to make an
industrialised product according to what our clients need, since depending on the variety of almonds, the texture, flavour and appearance of our final product may vary.