Natural Almond Flour

Overview
Inci name
The INCI name for Almond Flour is Prunus Amygdalus Dulcis (Sweet Almond) Meal.
Packaging
The bulk packaging options for Natural Almond Flour typically include:
- 25 lb Bags - Ideal for small to medium-sized businesses.
- 50 lb Bags - Commonly used by larger bakeries and food service operations.
- Bulk Totes - For high-volume users, offering significant savings and reduced packaging waste.
These options cater to various needs, from retail to industrial supply.
Shelf life
Shelf Life of Natural Almond Flour:
- Pantry Storage: 2-4 months (unopened).
- Refrigerator Storage: 6-12 months (best for freshness).
- Freezer Storage: Up to 1 year (maximizes shelf life).
Storage Tips: Keep in an airtight container to prevent moisture and rancidity. Check for signs of spoilage such as discoloration, off smells, or clumps before use.
Storage
Storage Guidelines for Natural Almond Flour:
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Temperature: Store almond flour in a cool place. Ideal options include the refrigerator or freezer to prolong freshness.
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Container: Use an airtight container to prevent moisture absorption and protect against odors.
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Shelf Life:
- Pantry: Unopened almond flour can last 2-4 months.
- Refrigerator: Extends shelf life to 6-12 months.
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Signs of Spoilage: Check for off smells or discoloration, which indicate rancidity.
By following these guidelines, you can maintain the quality and freshness of natural almond flour for your baking and cooking needs.
How it's made
Natural almond flour is made by grinding whole almonds, including their skins, into a fine powder. The process typically involves the following steps:
- Selection of Almonds: High-quality, raw almonds are chosen for milling.
- Grinding: The almonds are ground using a food processor, blender, or specialized milling equipment until they reach a flour-like consistency.
- Sifting: The ground almonds may be sifted to achieve a uniform texture, ensuring that any larger pieces are removed.
- Storage: The resulting almond flour is stored in an airtight container to maintain freshness and prevent spoilage.
Unlike blanched almond flour, which is made from skinned almonds, natural almond flour retains the almond skins, contributing to a slightly coarser texture and a more robust flavor.
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