Almond flour

Discussion in 'Professional Pastry Chefs' started by achelray06, Mar 25, 2016.

  1. achelray06

    achelray06

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    Does anyone have a good supplier for blanched finely ground almond meal? I go through quite a bit and I like to get 25# at a time. I used to get it through a large restaurant supply store when I was working for a bar and grill but now I have my own business and I'm not big enough to order through them
     
  2. jimyra

    jimyra

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  3. chefpeon

    chefpeon Kitchen Dork

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    I've been in the same position where I haven't been "big enough" to order from suppliers I've been familiar with and have ordered from in the past. My way around that was one of two things. First, a lot of suppliers won't deliver product unless you have a minimum dollar amount to make it worth their while, but they would let me will-call small orders, so maybe you should check out that option. Two, I utilized my connections with people I still knew in the business and I would ask if they would order in stuff for me and I would pre-pay for my order plus a small percentage to make it worth their while. Also, even if you don't know someone in the business, it doesn't hurt to go into an establishment and just ask them if they can order it in for you. If you offer to pay upfront and even offer a small percentage on top of that, they are usually quite amenable. 
     
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  4. fablesable

    fablesable

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  5. jake t buds

    jake t buds

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    I know I'm not supposed to post here, but I have a relevant question. 

    Almond flour, from what I understand, is blended almonds. 

    I make almond milk, which requires soaking almonds overnight, draining, and blending with fresh water. I put flavor additives like dates while blending, but then I'm left with almond extract after squeezing out the "milk." I've dried it and tried making pancakes but it isn't like flour at all. More like a paste. 

    I know this isn't the topic, but any suggestions on what to do with it after it's dried and is a powder?
     
  6. fablesable

    fablesable

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    @jake t buds  Great question. I make my own almond milk as well which produces an almond meal that you have to dry out and then process in a processor to get it to a consistency like almond flour. If you are adding dates to your blend however, it will change up that consistency as there is lots of sugar in dates so you will not be able to dry it out and process to work like almond flour. If it was me, I would be experimenting with the meal/date leftover to see if I could make energy bars or cookies......maybe even some brownie action?? One never knows until you try right!!

    Let us know if you do experiment and how it turns out!! /img/vbsmilies/smilies/biggrin.gif
     
  7. jake t buds

    jake t buds

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    Actually, I add the dates after straining the milk when it goes into the blender the second time, so no sugars go into the almond meal. I dry it in a closed oven on a sheet pan, and then blitz it and then it goes through a sieve. 

    So far, everything we've made with it has been very, very, dense. I'll look up some energy bars recipe's, but I never considered it "flour." 

    Still open for suggestions. . .
     
  8. fablesable

    fablesable

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    Yeah it's a meal flour rather than a starch flour. These were my last almond leftover brownies.....mmmmm

     
  9. achelray06

    achelray06

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    Ok thanks for the advice!
     
  10. dueh

    dueh

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    Almond Flour CC Cookies

    1 ½ C almond flour

    ¼ C softened butter

    ¼ C sugar

    1 egg

    ¼ t salt

    ½ t vanilla

    ¼ t baking soda

    ¼ C Choc Chips

    Bake 375 12-15 minutes.

    probably my favorite thing to do with almond flour aside from Macarons
     
  11. lindsayo

    lindsayo

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    Webstaurant.com    I have not been able to find anyone to beat their prices. They come in 5 # and 25 # batches.