18 
BULLETIN 1305, U. S. DEPARTMENT OF AGRICULTURE 
DESCRIPTION OF FACTORY EQUIPMENT REQUIRED AND METHODS 
OF PREPARING ALMOND PRODUCTS 
The commercial manufacture of the products described hVthe 
foregoing pages proceeds along three main lines, all of which require 
blanched almonds as the principal raw material. The several lines 
are briefly as follows: (1) Oil-roasted kernels, yielding salted almonds; 
(2) dry-roasted kernels, yielding almond butter and almond con- 
fection; and (3) unroasted kernels, yielding almond paste and 
almond powder. (See fig. 1.) 
In planning the layout of the equipment (fig. 10) it was not the 
purpose to outline the only practical scheme of arrangement or to 
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Fio. 10.— Suggested arrangement of the machinery and equipment for the manufacture of almond products 
furnish a definite working plan, but merely to show one working 
plan which, it is believed, will indicate approximately the floor 
space required and show the flow of the materials through the plant 
from their entry at one side to the concentration of the several 
products in packages at the opposite side. 
It is assumed that the nuts will be shelled, cleaned, and graded on 
a floor apart from the manufacturing floor, and thence delivered to 
the manufacturing floor either by elevator or through spouts con- 
venient to the processing kettle (l). 3 This kettle is a tank in which 
water can be kept scalding hot either by means of a steam jacket or 
steam coils. The kernels are placed in a perforated metal basket 
and lowered into the hot water by means of a convenient tackle 
3 The numbers in parentheses under this heading refer to the individual machines as given in Figure 10, 
which should be consulted in connection with this description. 
