04 · Nuts
Almonds
Prunus dulcis
Whole almond kernels together with sliced, slivered and blanched forms, in calibres suited to bakery, chocolate and almond paste production.
Whole kernels
Sliced
Blanched
Private label
The almond is the most widely used nut in bakery, both whole and in processed form. Blanched product, with its pale colour and neutral aroma, is preferred for marzipan, almond paste and light-coloured creams.
Sliced almonds are used for surface finishing, slivered for fillings and decoration, and almond flour for macarons and gluten-free doughs. Raw, roasted and salted-roasted preparations are available on request.
- Origin
- Türkiye (Datça, Mersin, Elazığ, Isparta) and US origin
- Variety
- Nurlu, Ferragnes, Ferraduel and Texas (Mission) types
- Form / Grade
- Whole kernels, blanched, sliced, slivered, flour
- Applications
- Bakery and macarons, chocolate and confectionery, almond paste and marzipan, nut mixes, plant-based milk production
- Key nutrients
- Rich in vitamin E, plant protein, fibre and magnesium.
- Packaging
- From 250 g to 25 kg on request: kraft sacks, vacuum-packed cartons and private-label retail packaging.
- Storage
- Store in a cool, dry place away from direct sunlight, in its sealed original packaging.
Samples and pricing
Tell us the product, grade and packaging you need, and we will come back to you with availability and pricing.