{"id":204,"count":2,"description":"Contents\r\n\r\n<a href=\"#what-is\">What is almond<\/a>\r\n<a href=\"#properties\">Culinary properties<\/a>\r\n<a href=\"#uses\">Culinary uses<\/a>\r\n<a href=\"#processing\">Processing stages<\/a>\r\n<a href=\"#mistakes\">Common mistakes<\/a>\r\n<a href=\"#faq\">FAQ<\/a>\r\n\r\n\r\nWhat is almond\r\nAlmond (<em>Prunus dulcis<\/em>) is the edible seed of a stone fruit native to the Mediterranean and Middle East. Modern commercial production is concentrated in California, Spain, and Australia. The kernel has a pale ivory color, firm crunchy texture, and a mild sweet-buttery flavor; bitter almonds are inedible raw due to amygdalin.\r\n\r\nCulinary and technological properties\r\n\r\n<strong>Flavor<\/strong> \u2014 mild, sweet, buttery; roasting intensifies nutty aroma via Maillard reaction at 140-160\u00b0C.\r\n<strong>Color<\/strong> \u2014 natural skin is brown; blanched kernels are creamy white, ideal for light pastry.\r\n<strong>Texture<\/strong> \u2014 high density and crispness; holds shape during baking and frying.\r\n<strong>Fat content<\/strong> \u2014 49-55% oil content creates rich mouthfeel in pastes and fillings.\r\n<strong>Typical dosage<\/strong> \u2014 20-30% in marzipan paste, 10-15% of flour weight in almond cakes, 3-5 g per serving as garnish.\r\n<strong>Binding capacity<\/strong> \u2014 ground almonds absorb moisture and replace 20-30% of flour in gluten-free baking.\r\n\r\n\r\nCulinary uses and product groups\r\n\r\n<strong>Marzipan and pastes<\/strong> \u2014 ground almonds with sugar as base for <a href=\"\/category\/world-cuisine\/desserts\/\">desserts<\/a> and confectionery.\r\n<strong>Pastries and cakes<\/strong> \u2014 almond flour in macarons, financiers, frangipane, and stollen.\r\n<strong>Praline and nougat<\/strong> \u2014 caramelized almonds as a core component of classic confectionery.\r\n<strong>Plant-based <a href=\"\/category\/world-cuisine\/beverages\/\">beverages<\/a><\/strong> \u2014 almond milk and horchata.\r\n<strong>Savory dishes<\/strong> \u2014 Spanish picada, Indian korma, Moroccan tagines, and Turkish main courses.\r\n<strong>Coatings and garnish<\/strong> \u2014 flaked, slivered, or chopped on fish, poultry, pastries.\r\n\r\n\r\nIndustrial processing stages\r\n\r\n<strong>Harvesting<\/strong> \u2014 mechanical shaking drops ripe fruit; hulls are separated on the ground or in huller machines.\r\n<strong>Hulling and shelling<\/strong> \u2014 outer green hull removed, then hard shell cracked to release the kernel.\r\n<strong>Sorting and grading<\/strong> \u2014 optical and size sorting by weight, color, and defects.\r\n<strong>Pasteurization<\/strong> \u2014 steam or propylene oxide treatment to eliminate Salmonella; mandatory for US-grown almonds.\r\n<strong>Blanching<\/strong> \u2014 brief immersion in 80-90\u00b0C water, then cold shock to loosen and remove the brown skin.\r\n<strong>Drying<\/strong> \u2014 moisture reduced to 5-6% for long shelf life without rancidity.\r\n<strong>Further processing<\/strong> \u2014 roasting at 140-160\u00b0C, slicing, slivering, or grinding into flour and butter.\r\n\r\n\r\nCommon mistakes when working with almonds\r\n\r\n\u26a0\ufe0f <strong>Using raw bitter almonds<\/strong> \u2014 contain amygdalin that releases cyanide; only sweet varieties are safe for direct use.\r\n\u274c <strong>Storing at room temperature long-term<\/strong> \u2014 high oil content leads to rancidity within 3-4 months; refrigerate or freeze for extended storage.\r\n\u274c <strong>Skipping blanching for white pastries<\/strong> \u2014 brown skin bleeds color into macarons, marzipan, and light creams.\r\n\u274c <strong>Over-roasting<\/strong> \u2014 past 160\u00b0C almonds turn bitter and absorb a burnt aroma that ruins delicate desserts.\r\n\u274c <strong>Grinding warm or oily almonds<\/strong> \u2014 turns into paste instead of flour; always cool and dry before milling.\r\n\r\n\r\nFAQ\r\nHow to blanch almonds at home?\r\nPour boiling water over raw almonds, rest 60 seconds, drain, and squeeze each nut to pop out the skin. Dry thoroughly before use.\r\n\r\nCan almond flour replace wheat flour completely?\r\nOnly in specific recipes like macarons or flourless cakes. For general baking, replace 20-30% of wheat flour; full replacement changes structure dramatically.\r\n\r\nHow much marzipan from almonds?\r\nClassic marzipan uses roughly equal parts blanched ground almonds and powdered sugar (1:1). L\u00fcbeck-style uses 2:1 almonds to sugar for a less sweet paste.\r\n\r\n<em>More information on almonds can be found in the articles below:<\/em>","link":"https:\/\/tehnologam.com\/en\/key-words\/almond\/","name":"Almond","slug":"almond","taxonomy":"post_tag","meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Almond - Food Technology<\/title>\n<meta name=\"description\" content=\"Articles about almond in food production, including recipes, formulations, and technical specifications.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tehnologam.com\/en\/key-words\/almond\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Almond - Food Technology\" \/>\n<meta property=\"og:description\" content=\"Articles about almond in food production, including recipes, formulations, and technical specifications.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tehnologam.com\/en\/key-words\/almond\/\" \/>\n<meta property=\"og:site_name\" content=\"If you know Technology - 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