Almond Nuts, Blanched and Ground 10kg

 Almond Nuts, Blanched and Ground (Holland) 

• The Almond tree is a deciduous tree growing up to 10 metres high. They are cultivated in countries with Mediterranean climates, warm and dry in summer with mild wet winters. California is the largest and probably the biggest producer with 3.2 million tones giving them 59% of the worlds market.
• Almonds become an economic crop 3 years after their planting with their greatest yield after 5 to 6 years.
• The edible seed(Drupe) of this tree is also known as an Almond.
  
• The Almond Nut contains omega 6 and omega 9, but no omega 3 and is rich in Vitamin E.
• Almonds contain the same percentage of protein as carbohydrates. They contain Vitamin Bs, E, Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium and Zinc. They have plenty of dietary fibre.
• Almonds when ground are made into marzipan for covering fruit and plain cakes. The marzipan can be produced into petite fours and other sweet types with marzipan inside dates
• Almonds used has an ingredient are very versatile in pastries, cookies, biscuits, cakes, muffins, strudel, frangipane, Bakewell Tart, scones and other baking favourites.
• You can use Ground Almonds/ Almond Flour/Almond Meal to replace wheat flour in gluten free baking. If cakes turn out heavy in texture replace with 1 tablespoon of Ground Almonds with 1 teaspoon arrowroot powder. This will lighten the texture of the cakes and heaviness of the mixture. You may need to swap and change quantities a little depending on the type of cake you are baking.
• Blanched and Ground Almonds can be used in savoury recipes like adding to soups to give a higher protein content especially good in peanut soup. They can be added to plain yogurt to give a thicker, nutty texture. Put into Indian Rotis to accompany curry, or used to make pesto or relish. Ground Almonds are use to make Frangipane cream with butter and eggs and put into many Italian and French pastries.

Nutritional information (per 100g):