Our slivered and blanched almonds are grown and processed in California. Blanching is a process in which almonds are heated in boiling water to about 160 degrees F. While they are still warm, the skins are removed. Once the skins are removed they are then sliced into julienne shaped slivers, similar to tiny sticks. With their smooth, crunchy texture and buttery flavor, slivered almonds are a wonderful ingredient to use when making baked goods and cereals, add texture to confections or as a topping for prepared foods and salads.
Almonds have a long history, going all the way back to 1400 BC. Almond trees originated in the Middle East, but today are widely grown in California. They are California's top agricultural export and largest tree nut crop in total dollar value and acreage. They also rank as the largest U.S. specialty crop export. Because they are packed with nutrition, almonds are the most popular of all the different types of tree nuts. They are high in protein at 6 grams per ounce, high in fiber at 4 grams per ounce and are an excellent source of other vitamins and minerals including calcium, magnesium and potassium. Two decades of research have shown that almonds can help maintain a healthy heart and weight.
Moisture: Less than or equal to 6.5% Color: Cream to white Size: 28/64" round hole screen; 3.0-5.0 mm Peroxide Value: Less than or equal to 5 meg/kg Free Fatty Acids: Less than or equal to 1.5%
Stored in AIB Superior Rated Facility
Product shelf life is dependent on storage conditions and is highly variable. Almonds should be stored under cool, dry conditions and in a humidity controlled environment. The industry standard for shelf life, when stored under optimum conditions, is 24 months from date of manufacture.
Note: The information listed above for moisture and size are averages only. For information on specific lots, please request via our sales department.