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

The bulk packaging options for Blanched Almond Flour typically include:

1. 5 lb Bags - Ideal for smaller wholesale needs or specialty baking.
2. 25 lb Bags - Commonly used for medium-sized operations or bakeries.
3. 50 lb Bulk Bags - Suitable for larger businesses or high-volume baking.

These options cater to various business sizes and baking requirements.

The shelf life of blanched almond flour is approximately 3 to 4 months when stored in a pantry at room temperature. However, if stored in the refrigerator, it can last about 6 to 12 months. For optimal freshness, keeping almond flour in an airtight container in a cool, dark place is recommended. Freezing can further extend its shelf life. Always check for signs of rancidity before use.

Blanched almond flour should be stored properly to maintain its freshness and quality. Here are the recommended storage guidelines:

1. Cool Environment: Store in a cool, dry place. A pantry is suitable if it remains cool.
2. Refrigeration: For longer shelf life, keep in the refrigerator, where it can last 6-12 months.
3. Freezing: For extended storage, blanched almond flour can be frozen. This will help preserve its quality for up to a year.
4. Airtight Container: Always store in an airtight container to prevent moisture and odors from affecting the flour.

Following these steps will help ensure that your blanched almond flour remains fresh and usable for all your baking needs.

Blanched almond flour is made through a straightforward process:

1. Blanching: Raw almonds are briefly boiled in water to loosen their skins, which are then removed. This can be done by placing the almonds in boiling water for about one minute, or by pouring boiling water over them and letting them sit for a few minutes.

2. Drying: After blanching, the almonds are rinsed with cold water to cool them down. They are then dried, either naturally or in a low-temperature oven to ensure they are moisture-free.

3. Grinding: Once dried, the blanched almonds are ground into a fine flour using a blender or food processor, taking care not to over-process them into almond butter.

The result is a fine, light-colored flour that is perfect for gluten-free baking and cooking.