bitter almond paste features
Our nut pastes are perfect for recipes where the base is fat (like chocolate bars) or where the product is the result of an emulsion (e.g. sponge cakes, creams), in salty and sweet cooking; and even in the liquid world (baristas, mixologists).
Being of great interest for cooking as an addition of flavor (with all the depth of nuts) or providing texture with fat, since it does not incorporate sugar in its formula; it is an almost necessary product for sugar-free pastry (keto, low in calories,…) and a great way of controlling the degree of sweetness in many recipes (ice cream, confectionery, chocolate,…).
Presentation in a paste form, light or dense depending on the proportion and type of fat of the nut itself.
Applications
Bitter almond paste can be added to any recipe as a complement of intense flavor and fatty texture.
Directly in fatty media, unifying textures (providing density to oils and reducing the hardness of ganaches and etc in chocolate).
Added to any recipe as an element of texture and flavor (in its emulsion with liquids).
Curiosities
Nuts contain a lot of fat, in different proportions from 44% (cashews, pistachios) to 76% (macadamia).
Depending on the composition of lipids (monounsaturated or polyunsaturated), their texture and properties will change, and that is why the difference in densities of nut pastes is explained: the greater the amount of monounsaturated fat, the less fluid the pasta. Knowing the lipid balance is essential to control the final texture of chocolates, truffles, and, ultimately, any elaboration.
Dosage
Q/S
