The French blanched almond powder is made from almonds harvested at perfect ripeness in the South-West. After a careful shelling and a rigorous sorting, only the best almonds are selected to ensure premium quality.
The almonds are then blanchedto remove their skin. This step allows for a lighter powder, with a sweet taste and no bitterness, but also more digestible, as the almond skin can be more difficult to digest for some people.
They are then finely ground, and then sifted with precision (particle size < 1 mm) to provide a light, homogeneous texture ideal for baking.
Finally, the almond powder is packaged in airtight bags to preserve all its freshness and natural aromas.
Extra fine white almond flour is obtained by grinding blanched and peeled almonds, offering an ultra-fine texture ideal for baking.
It is particularly valued for its ability to add moisture and delicate flavour to preparations.
This flour is perfect for making macarons, financiers, frangipanes, almond pastes, or to enrich pastry creams. It can also be used to partially replace flour in gluten-free recipes.
Yes, almond flour can replace up to 30% of the flour in recipes to add moisture and nutritional richness. However, due to its lack of gluten, it is recommended to adjust the other ingredients to ensure the cohesion of the dough.