Ingredients
Yield Recipe
Rollabe almond paste 1:1
5'000
g
almonds, blanched, skin removed
5'000
g
water
(water absorption 30%/1,500 g)
4'500
g
sugar
500
g
dextrose
Production
1
Soaking the almonds
Cover the blanched almonds with water and let them soak for 4–6 hours.
2
Checking water absorption
After soaking, drain off the remaining water. The almonds will absorb approximately 30% of their weight in water.
3
Adding sugar and dextrose
Mix the sugar and dextrose together, then add them to the soaked almonds.
4
Making the almond paste
Process the almonds with the sugar and dextrose using a grinder until a fine, smooth paste forms.
Alternatively, the mixture can be mixed instead of ground. Depending on the processing method, the consistency of the almond paste may vary slightly.
5
Filling and storage
Transfer the almond paste to clean, reusable containers with lids and store at 2–5°C until ready to use.
For longer storage, freeze the almond paste at −18°C.
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Evaluation