Presentations and versatility
Different presentations and versatility
Raw, fried or roasted, almond becomes the aperitif par excellence, together with the toasted peeled hazelnut.
SAB-Almendrave associates have the most advanced and specialized machinery for the selection and processing of almond and hazelnut, so as for obtaining all its presentations (grain, peeled, sliced, sticks, chopped, toasted, flour) beside other derived products (paste, creams, ice-creams and almond milk)
From the hulling of the shelled almond we obtain almond grain of the different varieties.
During the peeling process, the almond grain with peel is introduced in the machine and, through a high temperature and humidity process, comes out without peel.
Sliced almond is presented in the form of thin slices after undergoing a mechanical division process. It’s mainly used as salad dressing, ingredients in cereal products or as a decorative element in salad dishes, ice-creams and confectionery items.
It’s obtained after longitudinally cutting the almond in the form of a stick. It’s used as ingredient for toasted snacks, pastry and bakery. Besides it is used as dressing for salads and pastries. Available in different thicknesses.
It’s obtained by cutting the almond in the form of a dice. This presentation is ideal for filling and coating, dressing for dairy and bakery products, topping for ice cream bars, and to give a crispy touch to meat, fish and seafood dishes.
It’s obtained after the milling of the almond fruit, usually peeled – the grain-. Perfect as thickener in sauces, to produce almond butter, marzipan or to enhance the flavor of bakery products.
The toasting process takes place in ovens which allow a uniform toast, under temperatures of 160 º C ± 20 º C during 45 ± 10 minutes.
Almond paste is a top quality product with the maximum percentage of almonds possible. The almond may come with skin, peeled, toasted, not toasted, etc… This dense, aromatic and tasty cream is very much used in pastry specialties.
It’s a cool clotted cream, sweet but not overbearing, fine and not glossy, which evidences the dominant trace of the grinded seed.