Blue Diamond increases almond flour production to meet record demand
The new line features a custom-designed enclosed conveyance system that transfers almonds from one process to another, segregating raw almonds from pasteurized forms.
The finely ground gluten-free flour – which is gaining traction in a range of products, from Paleo-themed baking mixes to soups, sauces, cookies, crackers, breads and cakes – has a smooth mouthfeel and a light buttery taste, and each quarter-cup serving contains 6g protein and 3.5g fiber.
Blue Diamond currently offers three options – fine blanched, extra fine blanched, and extra fine natural, with the first two made from blanched almonds (with the skin removed), and the latter from almonds with their skins remaining.