Our whole blanched almonds are grown and processed in California. Blanching is a process in which the almonds are heated in boiling water to about 160 degrees F. While they are still warm, the skins are removed. With a buttery, nutty flavor, whole blanched almonds can be used to make almond flour and almond paste. They are also commonly used as decoration for cakes and cookies, dip in chocolate to make confections or stuffed into olives, dates or figs to make delicious appetizers.
Almonds are packed with nutrition. Because of this, they are one of the most popular tree nuts in the U.S. They are high in protein and fiber at approximately 6 grams and 4 grams per ounce respectfully. They are also an excellent source of other vitamins and minerals including calcium, magnesium, and potassium. Two decades of research has shown that almonds can help maintain a healthy heart and weight.
Size: 18/20 - 23/25 count (number of nuts per ounce)
Moisture: Less than or equal to 6.0%
Peroxide Value: Less than 5.0 meq/kg
Free Fatty Acids: Less than or equal to 1.0%
- Stored in AIB Superior Rated Facility
Suggested Storage: The product shelf life is dependent on storage conditions and is highly variable. Blanched 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 the date of manufacture.
Note: The specifications listed above are averages only. For information on specific lots, please request via our sales department.