ALMONDS FOE VARIOUS FOOD PRODUCTS 21 
it is heated by means of a steam jacket and constantly stirred (fig. 
8), scrapers preventing the material from sticking to the sides of the 
kettle. This cooking is followed by a cooling process, which may be 
accomplished in the same machine by admitting cold water instead 
of steam into the jacket. The mass is stirred continuously, and it is 
practicable at this point to add the oil of bitter almonds for flavoring. 
The packing and labeling are subject to the same conditions that 
were described in connection with the packing of almond confection. 
Almond powder, which is prepared from the same material as 
almond paste, requires a mixer (21), which thoroughly incorporates 
the sugar and oil of bitter almonds with the crumbly ground kernels 
(fig. 9). It should be packed in paper cartons lined with moisture- 
proof paper or in friction-top tin cans. If it is to be packed in paper 
cartons and produced on a large scale it will be necessary to install 
a filling and sealing equipment (22). Such an equipment places 
the lining in the carton, weighs the desired quantit}^ of the powder 
into it, and then seals it. The cartons can be printed in any design 
desired. If it is desired to have an especially attractive package plain 
cartons may be used and an additional machine installed to wrap 
them with finely lithographed wrappers. If the powder is packed in 
friction-top tin cans, the filling and sealing equipment will be replaced 
with one machine that automatically fills the cans and another that 
labels them. In this case considerably less floor space will be re- 
quired. 
According to Figure 10, in which the various items of equipment 
are indicated with relation to the floor space required, the layout as 
presented can be placed in a space measuring 55 by 65 feet. In 
such space there will be sufficient room for boxing the packaged 
goods if desired and also for a gravity conveyer, by means of which 
the goods can be sent to the shipping room on the ground floor. 
Numerous other arrangements of the equipment could also be devised. 
If an old building is to be used, the arrangement must necessarily 
be accommodated to its dimensions. The operations need not all 
be conducted on one floor. For example, the nut-butter mill could 
be located immediately below the cooler box, and the machinery for 
making the paste and powder could be placed below the granite-roll 
grinder. By this means a building of smaller dimensions could be 
utilized. 
SUMMARY 
Certain varieties of almonds are unsuitable for the unshelled-nut 
trade because they are less attractive in appearance and are less 
easily shelled than other varieties. They are, however, entirely 
satisfactory for use in various almond products. Some of these 
products have been studied in regard to their probable production 
from domestic nuts. Besides salted almonds and almond paste, 
several other products which are not now on the market have been 
specially studied, and formulas are given for their manufacture. The 
question of their keeping qualities has also received special attention. 
Cost estimates of the raw material and the containers required for 
the various products have been made. 
A list of the machinery and equipment required for the manufacture 
of the various products is given and also an estimate of the cost. 
A plan for the arrangement of this machinery in a plant for the 
manufacture of the products is outlined. 
