Almonds are an increasingly popular nut used in new product introductions, such as: bakeries, hotel chains, restaurants, cuisines, etc. The rapid rise in popularity over the past several years is due to the versatility and ability of almonds to serve as a dietary substitute.
The almond industry is growing at a steady rate. Large businesses, retailers, wholesalers, and resellers have shown great interest in procuring almonds from bulk nut suppliers, growers, and bulk almond handlers. Also, new businesses, food start-ups, fast food joints, bakers, and restaurants not only love to innovate, but look for dietary substitutes. There are more than 40 varieties of almonds made available globally with distinct characteristics such as shape, granularity, size, and processing. The Almond Board of California has defined the permissible standards/ tolerances for various almond grades. This informational "Almond Grades" blog is a useful resource.
California almonds include a wide variety of almonds that are blanchable, primarily used in manufactured products. California-type almonds have a wide range of shell hardness, kernel shapes, skin color, and surface characteristics. As a result, they are quite adaptable and well suited for nearly any process or application.
forms - there’s an almond for everyone and everything
Almonds are available in two forms, natural almonds (with skin) and blanched (without skin), across all grades - whole, sliced, slivered, chopped, diced and ground, meal, butter, etc. There are many application opportunities, and every selected form and grade adds a distinctive flavor, texture, and taste to the final product. We’ve put together an exhaustive list of applications across all forms that can help you decide on the perfect nut for you.
- Natural or Blanched
Natural almonds: versatile and suitable for all-around use
Blanched: works well as an attractive garnish, either as is or roasted to bring out the flavor and color
Natural, roasted, or flavored snacks
Embedded or enrobed in chocolate
Ingredients for confectionery, energy bars, bakery
Inputs for processing
Slices or Flakes – Natural or Blanched
- Topping for salads
- Ingredient for cereal
- Coating for savory dishes
- Garnishing for baked goods, desserts
Slivers or Halves – Natural or Blanched
- Roasted or flavored snacks
- Ideal for stir-fries and grain dishes
- Ingredient for baked goods, cereal
- Texture for confectionery
- Topping for prepared foods, salads
Diced or Chopped – Natural or Blanched
- Topping for dairy items, baked goods
- Works well for stuffings and coatings
- Coating for ice cream bars
- Filling for bakery, confectionery
- Crust for meats, seafood
or Flour – Natural or Blanched
- Sauce thickener
- Perfect for making almond butter or marzipan
- Ingredient and filling for confectionery
- Flavor enhancer in bakery
- Coating for fried foods
- In morning cereal or coffee
- Blended with smoothies
- Salad dressings
- Non-food (e.g., cosmetics, moisturizer)
Paste and Butter – Natural or
- Alternative to other spreads
- Filling for chocolate, cereal bars, confectionery, and bakery
Please refer to the specification sheet of each grade on OlamNuts.com to understand the parameters. Each grade could have a certain percentage of damages/foreign material/moisture/ Color value and sizing in percentage terms. Roasted products also have uneven roast percentage.
For the purposes of “ready to eat” we recommend buying pasteurized/ roasted stocks.