BULLETIN 1305, U. S. DEPARTMENT OF AGRICULTURE 
Fig. 6.— Machine with corrugated rolls used in the manufacture of almond paste 
in a mixing machine (fig. 5), which results in a homogeneous paste. 
A modified method consists in grinding the kernels with the sugar and 
an excess of water in one operation. 
The paste is then cooked in 
steam-jacketed copper kettles fitted 
with scrapers (fig. 8) to prevent it 
from adhering to the sides of the 
kettle . This process serves to make 
the product still more uniform and 
reduces the moisture content to the 
point desired. 
Since both the grinding of the 
mixture and the stirring to which 
it is subjected in the cooker effect 
a thorough mixing, the additional 
treatment in the special mixing ma- 
chine is probably dispensed with 
in some cases. After cooking, the 
paste is cooled while being stirred 
and is then immediately packed in 
containers of various sizes according 
to the demand of the trade. A 
limited quantity is packed in 1-pound sealed tins, but most of it is 
? laced in large cans or pails for the bakery and confectionery trade, 
t is not possible to state how much is used directly by housewives, 
but the quantity is no doubt very small. In other words, almond 
paste at the present time finds only a limited sale in the retail trade. 
Fig. 7.— Machine with smooth granite rolls 
for .grinding almond paste 
