A highly technical and updated processing is
used with almonds we deal with.
Almond collecting takes place in September. Fresh almonds are
transported to our warehouse to be selected according to different
varieties, following the usual processing:
1. Cracking: Kernel is extracted from inside the
shell.
2. Calibrating – Size discrimination, sieving,
and imperfection detection.
3. Blanching –
Kernel skin is removed maintaining organoleptic features.
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Blanching Line
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Automatic line
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Picking Line
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Sieving line
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4. Industrial Processing –
Almonds are processed into slices, slivered sticks, dices or almond
grind meal.
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Blanched Almond Slices
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Blanched Almond
Slivered
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Blanched Almond Diced
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Blanched Almond Meal
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5. Packaging –
Sterilized almond produces are packed into:
- Plastic bags (1-2-10 kg.)
- Cardboard boxes (5-10-12.5-25-1,000 kg.)
- Raffia & Ijira bags (25-50-1,000 kg.)
Storage at a temperature between 10-12ºC and a relative humidity
of 65%, guarantees suitable conditions.
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