Almonds
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Product List – Peanuts & Tree NutsUren can provide almonds to suit all kinds of manufacturing needs including raw, roasted, sliced, blanched, chopped and ground into flour. They are packaged in either lined 10kg cartons, 1000kg tote bags or 25lb bags, and loaded onto pallets. Minimum order quantity is one pallet.
The almond is botanically a stone fruit related to the cherry, apricot, plum, and the peach, but it is the seed not the flesh that is consumed more regularly. Not technically a nut but a seed, they are derived from the Prunus dulcis or almond tree. The fruit of the almond is called a drupe and it consists of an outer flesh and hard shell with the seed inside. Packed full of protein, fibre, antioxidants, magnesium and vitamin E, they are a great source of healthy fats and make a brilliant addition to a wide variety of food products. They are also the largest volume of tree nut commercially grown throughout the world.
Sourced from our expert and BRC accredited growers throughout the world. The principal growing areas for sweet almonds are California, Australia and the Valencia region of Spain, whereas bitter almonds are predominantly grown in Morocco. California (specifically Sacramento or Central Valley) normally harvests about 80% of the worlds crop 1,330,000 acres of land in California are planted with some 51 varieties of almonds.
Our raw almonds have a shelf life of 12 months from production and our roasted almonds have a shelf like of 6 months from the roasting date. They should be stored in cool, dry conditions.
Uren can provide almonds to you within as little as 4 working days, if stock is held and available already here in the UK.
Find out more about the range of nuts that we offer here.
The fruit of the almond tree matures mid-to-late summer, and harvest season is typically around August to October. When harvested the nuts are shaken free from the trees with mechanical tree shakers and are left out to dry in the orchard for 8-10 days. The drying process is critical for the optimal harvest. They are then collected and taken to be shelled, removing the almond kernel within the fruit. The almond kernels are then carefully inspected to ensure they are the right size and quality, and then graded. After sizing they are kept in controlled storage conditions to maintain quality until they are shipped out to manufacturers.
Size = count per ounce/28g; 18/20, 20/22, 22/24, 23/25, 25/27, 27/30, 30/32, 34/36, 36/40
Blanching is a process to remove almond skins. The almonds are treated with hot water to soften the seed coat (or skin). The almonds are then passed through a series of rubber rollers and the loosened skins are removed, leaving just the white embryo inside.
Roasting almonds changes the colour and flavour profile of the almonds, resulting in a darker colour and crunchy texture. Almonds can be roasted either light, medium or dark, dependent on your manufacturing needs. The flavour intensity and composition differ dependent on roasting conditions. Once the almonds have been harvested, dried out and shelled, they are then roasted using hot air, during this roasting the moisture evaporates from the almonds resulting in a crunchier texture. During the process a reaction also takes place between the sugars and amino acids which browns the almond, and changes the flavour. The darker roast you want, the longer the almond is roasted for.
Types of almonds
- The most popular type of almond on the market, particularly with growers
- They have an attractive appearance
- They have a mild natural sweetness and smooth light-coloured skin
- They are easily and readily blanchable
- excellent for re-packing as un-blanched (raw, shelled)
- They are blanchable
- Excellent for manufacturing and can be utilised in a wide variety of products
- They are a blend of many varieties
- They can be less uniform that other types of almond
- Widely available, as so many are grown in California
- Hard shell, and smaller, wide and plump kernels
- They are very difficult to blanch due to their wrinkly skin
- Their skin is darker than other almond types and wrinkled which enhances salt and flavour adherence
- Strong flavour post baking making them popular with confectioners / ice cream industry
Product applications
Our high-quality almonds can be used in a wide variety of food manufacturing industries and a vast number of different products including:
- Baking: bread, tarts, pies, pastry, cakes, brownies, cookies & biscuits, flapjacks, production of marzipan
- Snacks: nut mix, in snack bars, cereals, chocolates/sweets, health bars and snack packs
- Dairy: almond butter, ice cream, almond milk
- The production of ready meals, such as: stir fries, rice dishes, and salads
Below is a breakdown of different types of almonds we can provide and what products and industries they are best suited to.
Typical Applications
- Versatile and suitable for all-around use
- An all-natural product: makes it great for the use in health industries and healthy/vegan/all-natural food products
- When blanched they work well as an attractive garnish, either as is or roasted to bring out the flavour and colour, making them great for topping and in cakes, desserts, pastries, and breads as well as in snack packs, cereals and snack bars.
- Natural, roasted, or flavoured snacks
- Embedded or enrobed in chocolate
- Ingredients for confectionery, energy bars, bakery
- Inputs for processing, ready meals such as stir fries, rice dishes and salads as well as in baking and creating dairy products.
Typical Applications:
- Topping for salads
- Ingredients in cereals, cereal/snack bars
- Garnishes for savoury dishes such as ready meals, pre-packaged salads, pastas and stir fries
- Garnish for baked goods such as breads, cakes, desserts, and pastries
Typical Applications
- Roasted or flavoured snacks
- Ideal for stir-fries and rice dishes
- Ingredient for baked goods such as cakes, pastries, flapjacks, and bread
- Use in cereal and cereal/snack bars
- Texture for confectionery
- Topping for prepared foods, salads, ready meals
Typical Applications
- Alternative to other spreads
- Used as a healthier option to standard dairy products
- Filling for chocolate, cereal bars, confectionery, and bakery goods
- Flavouring in confectionery, bakery, cereal bars.
