Almonds - Broken Abashed 25 Lb. (1 pcs Case)

Almonds - Abashed and Broken

Slivered and broken almonds are commonly acclimated in broiled appurtenances like biscotti, cakes, and cookies. Admitting they can occasionally be acclimated interchangeably, attenuate differences in alertness and appearance can affect the acidity or bendability of a dish. Toasted, caramelized, candied or abashed -- there seems to be an amaranthine array of almonds types to accept from. The agreement broken and burst accredit to the way the almond is cut. Broken almonds are cut forth an almond's accumbent plane, consistent in thin, wide, egg-shaped chips. Burst almonds are cut into a julienne shape, like tiny matchsticks. Burst almonds are usually thicker pieces while broken almonds are so attenuate they are about transparent. Another cogent acumen amid burst and broken almonds is in how they are made. Broken almonds appear either abashed or unblanched (natural) versions. Blanching is a action in which the almonds are heated, usually in baking water, to about 160 degrees Fahrenheit. While they are still warm, the banknote are removed afore the almonds are cut into either slivers or slices. Some broken almonds are accessible with a attenuate bend of the bark still attached. Burst almonds are consistently abashed and accept their banknote removed afore cutting. Most recipes specify burst or broken almonds, but occasionally you could use either. For a added attenuate acidity as a adornment you should use either abashed broken or burst almonds may be best. If you are allotment what's best to use, accede both the affectionate of compound and your own preferences. Almonds in their bark tend to accept a heartier, nuttier flavor, so if you appetite to aftertaste added of the almond, opt for accustomed broken almonds. Addition application is how the almonds are cooked. If they are alloyed into a batter, either is acceptable fine, but if they are brindled on the top or band the basal of a dish, broken almonds are added acceptable to bake because they are thinner.

Nutrition Facts Confined Admeasurement 30Grams Confined Per Alembic About 24 Bulk Per Confined Calories 160 Cal.From Fat 120 Total Fat 14g 22% Saturated Fat 1g 5% Auto Fat 0g Cholesterol 0mg 0% Sodium 0mg 0% Total Carbohydrate 6g 2% Dietary Cilia 3g 12% Sugars 1g Protein 6g Vitamin A 0% Vitamin C 0% Calcium 6% Iron 6% INGREDIENTS: BROKEN RAW ABASHED ALMONDS. CONTAINS ALMONDS PRODUCED ON AGGREGATE ACCESSORIES THAT ADDITIONALLY PROCESSES PEANUTS, TIMBERLINE NUTS, SOY, MILK, EGGS AND WHEAT

Certification Kosher Parve Chemical Fumigated Microbiological Aerobic Bowl Count Aflotoxin Coliforms E-Coli Listeria Negative Mold/ Yeast Salmonella Negative Physical Appearance Creamy White in Color COOL Almonds: Artefact of USA Flavor Typical of Almonds Foreign Materials 0.1% Moisture Smell Typical of Almonds Texture Crunchy