Presentations and versatility

Different presentations and versatility

Raw, fried or roasted, almond becomes the aperitif par excellence, together with the toasted peeled hazelnut.
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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)
GRAIN

GRAIN

From the hulling of the shelled almond we obtain almond grain of the different varieties.
PEELED

PEELED

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

SLICED

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.
STICKS

STICKS

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.
CHOPPED

CHOPPED

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.
FLOUR

FLOUR

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.
TOASTED

TOASTED

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.
PASTE

PASTE

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.
ICE CREAM

ICE CREAM

It’s a cool clotted cream, sweet but not overbearing, fine and not glossy, which evidences the dominant trace of the grinded seed.