Almonds Blanched

Mandeln blanchiert von Seeberger, 200 g

Almonds Blanched

Product information

There’s a reason blanched almonds can be found hiding in many popular desserts and baked delicacies: removing their thin skin makes their aroma milder and more delicate. They are also a source of magnesium and are rich in vitamin E. They belong to the rose family and are botanically related to apples or apricots, for example.

Ingredients

Blanched almonds

Nutrition Statement

Source of protein, rich in monounsaturated fatty acids, rich in fibre, source of magnesium, rich in vitamin E

This product is

  • vegetarian
  • vegan
  • glutenfree*
  • lactosefree*
  • no added sugar**
  • no added salt***
* recipe – cross-contamination possible.
** Contains naturally occurring sugars.
*** Contains naturally occurring sodium.

Nutrition facts

(per 100g)

  • Calories (kj/kcal) 2.604 kj/629 kcal
  • Fat  54 g
  • of which saturated fatty acids  4,4 g
  • Carbohydrate 6,0 g
  • of which sugar ** 4,6 g
  • Protein 26 g
  • Salt *** 0,05 g

THE JOURNEY OF THE ALMONDS

Country of origin

In addition to Australia, we source our almonds from the state of California – the world's largest almond growing region. About 80% of all almonds worldwide are produced there, because California has a rich soil, a mild climate and many hours of sunshine. The main growing area is the Central Valley, a valley over 600 km long and up to 100 km wide. It is not for nothing that it is called the “fruit basket of America” with about 250 different agricultural products. However, water shortage in California is a general problem due to the hot and dry climate in summer. Therefore, the meltwater of the Sierra Nevada is of enormous importance in the summer months. There are about 50 different varieties of almonds in California, but 95% of the harvest consists of only 12 varieties. A new plantation bears almonds for the first time after 3 years and a plantation can generate yields for about 25 years.

Product

Almonds are true all-rounders: with a protein content of over 20% and a high proportion of unsaturated fatty acids, they not only provide the body with high-quality nutrients, but are also an extremely popular snack – whether pure, blanched or refined. Although almonds are not nuts, but belong to the stone fruits, they can cause allergic reactions similar to nuts.

Harvesting

Harvest time is from mid-August to October. The plantations are cleared of debris and loose parts of the plant before the harvest begins. Now the “shaking” can be carried out by special shaking machines so that the almonds fall to the ground. These are then collected by a suction and sweeping machine. The hulls and shells of the almonds are removed in so-called “hullers” using rollers, vibrators and sieves. Stones, branches and other vegetable debris are also separated from the almonds. After that, the almonds can be sorted according to their quality and size.

Cultivation

Almond trees go through a dormant phase from November to January. During this time it rains in California and the soil absorbs water for the upcoming growing season. The buds form at the end of the dormant period. Every year between February and March, the almond trees in California bloom in beautiful light pink and white flowers. When the trees bloom, the honey bees swarm into the plantations in search of pollen and nectar. The bees pollinate the almond blossoms flying from tree to tree. Each pollinated flower grows into an almond. As a rule, almonds cannot pollinate themselves within a variety, so different varieties are grown side by side. The almonds grow from March to June and a shell forms around the kernels. The kernel and shell are surrounded by a soft hull. As soon as the spring rains end and temperatures start to rise, the farmers begin watering the plantations. In July, the outer hull bursts open, and the kernel with its shell dry. Shortly before harvesting, the shell turns yellow and opens completely.

Quality characteristic

After picking, shelling and sieving, the almonds can be sorted according to their size and quality. Almonds are thus classified into different quality classes based on certain specifications. Seeberger uses the Nonpareil variety with the quality expression “Extra No. 1” or “Fancy” in size 20/22.

Sustainability

The almond farmers take a zero waste approach and make sure that everything is used. For example, the almond shells are used as livestock litter and the hulls as feed for dairy cattle. The almond farmers are always looking for new uses.

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