Almond flour is a popular alternative flour due to its subtly sweet taste, high nutrition content, and low-carb attributes. Almond flour is high in protein (1 serving has 6 grams of protein compared to 5.5 grams in one egg) and low in carbohydrates and sugar. This makes it an attractive option for customers on paleo or low-carb diets. It is used in pastry and confectionery – in the manufacture of almond macarons and other sweet pastries, in cake and piefilling, such as Sachertorte and is one of the two main ingredients of marzipan and almond paste. In France almond meal is an important ingredient in frangipane, the filling of traditional Galette des Rois cake.

This is the by-product of cold pressing almond seeds. In our process, in which we use hydraulic presses, large cake portions are extracted from the mats. The cake is then ground to produce the thickness our clients need. We use first quality raw material so this low oil content meal is exceptional for confectionery or pastries and diet products. It is highly appreciated because it has the same properties as the original nut meal but with a low fat content.

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