The blanched French 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 blanched to remove their skin. This step allows for a lighter powder, with a sweet and not bitter taste, but also more digestible, as the skin of the almond can be more difficult to digest for some people.
They are then finely ground, and then sifted precisely (particle size < 1 mm) to provide a light, homogeneous texture ideal for baking.
Finally, almond flour is packaged in airtight bags to preserve 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.