Blanched Almond Flour
Blanched Almond Flour
Almond Flour is finely sifted and made with California grown almonds. This almond flour adds a nutty flavor and fluffy texture to recipes. It’s keto-friendly, gluten-free, and kosher; not to mention vegan, paleo, and Non-GMO project verified!
With our milling systems, we process both natural and blanched almonds into fine meal or flour, which has many functions in the culinary world.
Product Description
Blanched Almond Powder will adhere to the following specifications unless otherwise noted at the time of contract.
Organoleptic
This product will have a typical almond flavor, appear clean, well dried, and contain no off odors.
| Organoleptic | |
|---|---|
| Flavor / Aroma | Typical almond flavor free from: rancidity, off flavors or odors |
| Texture | Finely granulated, powdery. |
| Color | Creamy white. |
| Physical | Limit |
|---|---|
| Adhering Skins | 20 pieces /100g Max. |
| Foreign Material | 1 Piece/100lb Max |
| Metal or Glass | None allowed |
| Serious Damage | 3.0% Max. |
| Screen | U.S. #16 50% Max. |
| Discolored Kernels | 0.5% maximum |
| Foreign Material | 0.05% maximum |
| Broken Kernels | 5.0% maximum |
| Chemical | Maximum Limit |
|---|---|
| Peroxide Value | 5.0% |
| Free Fatty Acid | 1.5% |
| Moisture | 4-5.5% |
| Microbiological | Limit |
|---|---|
| Aerobic Plate Count | <50,000 cfu/g |
| Yeast and Mold | <5,000 cfu/g |
| Coliforms | <1,000 cfu/g |
| E.coli | <10 cfu/g or <3 MPN/g |
| Staphylococcus Aureus | Negative |
| Salmonella | Negative |
| Microbiological | |
|---|---|
| Ambient Conditions (75˚F) | 12 Months |
Packaging
20kg net corrugated cardboard cartons sealed with two-inch tape and labeled.
Storage Conditions
Optimum storage conditions of 50˚F (10˚C) and 50-60% relative humidity are ideal for almonds. This information is meant to be used as a guideline only. Storage conditions (exposure to light, weather, proximity to other products, moisture, etc.), can cause shelf-life variability and should be taken into consideration.