The INCI name for Almond Flour is Prunus Amygdalus Dulcis (Sweet Almond) Meal.

Bulk Packaging Options for Blanched Almond Flour

1. 5 lb Bags: Ideal for smaller businesses or home bakers looking for a manageable quantity.

2. 25 lb Boxes: Suitable for medium-sized operations, providing a cost-effective solution for frequent bakers.

3. 50 lb Bulk Bags: Perfect for larger bakeries or food service operations that require high-volume supplies.

4. Tote Bags (1000 lb or more): For industrial use,

The shelf life of blanched almond flour is typically 2-4 months when stored in a cool pantry, and it can last 6-12 months when refrigerated. For optimal freshness, it's best to keep it in an airtight container.

Blanched almond flour should be stored in a cool, dry place to maintain its freshness. Here are the recommended storage methods:

1. Pantry: Unopened almond flour can last 2-4 months in a cool pantry.
2. Refrigerator: Once opened, store almond flour in an airtight container in the fridge for 6-12 months to prolong its shelf life.
3. Freezer: For extended storage, almond flour can be kept in the freezer, where it can last up to a year.

Always ensure the container is sealed tightly to prevent moisture absorption and keep the flour fresh.

Blanched almond flour is made through a simple three-step process:

1. Blanching: Almonds are briefly boiled in water to remove their skins. This is typically done by placing raw almonds in boiling water for about one minute, after which they are drained and rinsed with cold water to stop the cooking process.

2. Drying: The blanched almonds are then dried to remove excess moisture. This can be done by laying them out on a paper towel or placing them in a low-temperature oven for a short time.

3. Grinding: Finally, the dried almonds are ground in a food processor or blender until they reach a fine flour consistency. Care is taken to avoid over-processing, which could turn the almonds into almond butter.

This results in a fine, light-colored flour that is ideal for gluten-free and low-carb baking.