Versatility in the kitchen
KERNEL
The shelled almond.
CHOPPED
Cut in the form of a dice, it is ideal for fillings and coatings, seasoning for dairy and bakery products, topping for ice cream, and meat, fish or seafood dishes.
TOASTED
The toasting process is carried out in special ovens at a temperature of 160º C (± 20º C) for approximately 45 minutes.
BLANCHED
The kernel with skin is inserted into a machine that blanches it in conditions of high temperature and humidity.
STICKS
Almond cut in the form of a stick. It is used in toasted snacks, confectionary and bakery products, as well as in salad dressings.
PASTE
A dense, aromatic cream often used in pastry specialties, it is an extremely high-quality product with the highest percentage of almonds.
FLAKES
A mechanical division process is used to obtain these slices, which are used in salad dressings, cereal products or as decoration.
FLOUR
Obtained after milling the (generally blanched) kernel. Perfect for making butter or as a sauce thickener.
ICE CREAM
A smooth, chilled clotted cream, it is sweet but not overbearing or greasy, and evidences the dominant traces of the milled seed.