ALMONDS FOR VARIOUS FOOD PRODUCTS 11 
It will be observed that the manufacture of almond powder is 
much more simple than that of almond paste. The ground kernels 
mix readily with the sugar, and the only apparatus necessary is a 
kettle in which the two ingredients can be thoroughly stirred and 
tossed about. No kneading, cooking, or pressure is required. It 
may be that in actual factory operations it will be found practicable 
to add both portions of sugar at one time and grind them with the 
kernels. Thrs would eliminate the necessity of first passing the 
sugar through sieves or bolting apparatus to break up small lumps 
that are not reduced by the simple stirring action in the powder 
mixer. Laboratory experiments have shown that ordinary granu- 
lated sugar gives a gritty character to the powder. It is probable, 
however, that by passing the sugar througn the granite rolls with 
the kernels it will be made sufficiently fine to remove this objection. 
If factory trials prove this to be the case, the cost can be somewhat 
reduced by substituting granulated sugar for confectioners' sugar. 
The physical character of the almond powder is such that it can 
be marketed either in paper cartons or in friction-top cans. A 
carton 2% by 4 by 6 inches or a quart can will hold 1 pound of the 
powder, and these would probably be convenient sizes for the retail 
trade. A pound of the powder requires approximately the whites 
of three eggs. The character of the product appears to remain 
unchanged for an indefinite time, and it would not be necessary, 
therefore, to use the entire contents of a package at one time if not 
desired. 
The low moisture content of the powder gives it a distinct advan- 
tage over the paste, since it makes it less subject to spoilage. Molds 
do not grow on it, as shown by inoculation tests. There is no added 
moisture present the evaporation of which might change the charac- 
ter of the powder, as is the case with commercial pastes, which 
become dry and tough if not kept in tight containers. The sugar 
remains unchanged and acts as a preservative. The ground kernels 
remain in better condition and have less tendency to become rancid 
because of the absence of moisture. That moisture tends to accel- 
erate the formation of free fatty acids in the oil from the kernels is 
shown in Table 1, where the oil obtained from the sample which had 
10.65 per cent of moisture showed only 0.81 per cent of free fatty 
acids, whereas the oil from the sample containing 16.53 per cent of 
moisture showed 9.4 per cent. There is no information regarding 
the age of the several samples, since they were bought in the open 
market, and the extent to which this factor had affected the com- 
position of the pastes as regards the percentage of free fatty acids 
can not be stated. 
TESTS OF THE KEEPING QUALITIES OF ALMOND KERNELS, 
ALMOND PASTE, AND ALMOND POWDER 
In connection with the experiments on the preparation of almond 
paste and almond powder some tests were made with regard to the 
effect of various factors on the growth of molds on these products. 
It is recognized that in the manufacture of such products it is impos- 
sible to keep mold spores from entering the product. The packages 
are not sterilized, and spores are very liable to be present, especially 
if the nut cleaning and shelling units are housed in the same building. 
