ALMONDS FOR VARIOUS FOOD PRODUCTS 
roasting almonds. Owing probably to the fact that almonds contain 
no starch, they absorb the oil which adheres to them after their re- 
moval from the bath much more slowly than peanuts and retain a 
shiny and greasy appearance for a considerable time. 
The kernels may be salted by dipping them in a concentrated brine 
solution and allowing them to drain and dry. This leaves them 
coated with very fine crystals of salt which adhere firmly. If the 
salt is merely mixed with the kernels it collects on the bottom of 
the package and in the case of glass containers the package presents 
an unsightly appearance. 
ALMOND BUTTER 
A new product considered well worthy of favor by the public has 
been designated " almond butter." This consists of ground roasted 
almond kernels with the addition 
of a small quantity of salt. Its 
preparation is very similar to that 
of peanut butter. The roasting of 
the kernels for this purpose is best 
accomplished by subjecting them 
to dry heat in a revolving drum, 
as in a peanut roaster (fig. 3). 
Care must be exercised, since the 
kernels have a tendency to darken 
when being roasted, and excessive 
darkening wall give an undesirable 
color to the finished product. Af- 
ter they have been sufficiently 
roasted the kernels are rapidly 
cooled and then conveyed directly 
to the grinder (fig. 4) . Here the 
peanut-butter machine can be used 
to advantage. About 2 per cent 
of salt is slowly added during the 
grinding process. 
Since peanut butter can be pre- 
pared much more cheaply than 
almond butter, because the pea- 
nuts themselves are cheaper, it is 
desirable to make the almond but- 
ter as distinctive in taste as possi- 
ble. The addition of a very small quantity of the oil of bitter almonds 
free from hydrocyanic acid — 1 pound to 1,500 pounds of the product — 
imparts a characteristic flavor. This can be included at the same 
time the salt is added. 
Owing to the comparatively high oil content of almonds, the oil has 
a tendency to separate and to appear on the surface of the prepared 
butter, and care must be exercised in order to control the quality of 
the finished product. This can be accomplished by a proper blending 
of the several varieties of almonds used. However, a product so low 
in oil content that no oil separates is likely to be somewhat dry. A 
statement to the effect that the separated, oil should be stirred into 
the product before using could be placed on the label of the finished 
package. 
Fig. 2.— Double-capacity blancher and feed elevator 
