Products

Almond

Borges offers almonds of the highest quality and with the highest standards of traceability.

In addition, we have a plant dedicated exclusively to the processing of almonds (see more about our production centers), so that we can guarantee the total absence of allergens:

The origin of our almonds:

California

Butte

Butte

The Butte almond is a hard-shell variety. These short, small nuts are often used with chocolate because of their size and slightly bitter taste.

California

California

This label encompasses numerous varieties grown in the territory. They are elongated nuts suitable for all types of processes and applications. They blanch well. They have many uses and are ideal for customers who want high quality and a sweet taste with no bitterness.

Carmel

Carmel

The Carmel almond has a soft shell. It is mainly used for blanching and roasting. Easy to process, it is a substitute for the Nonpareil and California varieties.

The Carmel variety comprises different types of almond, with differing shell hardness, nut shapes and skin colours. They are very adaptable and recommended for almost all processes and applications.

Standard

Standard

Mix of varieties of almonds for further processing such as blanching, dicing, grinding, or paste, particularly where a higher level of split and broken kernels is not a concern.

Nonpareil

Nonpareil

These are the most widespread varieties on the market. A thin outer shell and smooth kernel allow for easy, blemish-free processing, which makes them an ideal snack, both natural and blanched.

Spain

Antoñeta

This variety has been developed by CEBAS (Murcia) and is a cross between Ferragenes and Tuono. The nuts are heart-shaped/rounded, generally without twin kernels. Attractive nuts with a light brown testa.

Belona

This variety has been developed by CITA (Zaragoza) as an alternative to Marcona. Nuts are heart-shaped, generally without twin kernels. Very attractive nuts.

Bio

100% certified ecological almonds available as natural, blanched or specially prepared (flakes, chips, brittle, chunks or flour). Limited availability.

Ferragnes

Characterised by its long kernel, this variety has many uses and is ideal for customers looking for a high-quality almond without any hint of bitterness.

Guara

Rounded in shape and has a sweet flavour, ideal for appetisers and confectionary.

Largueta

These are long, flat almonds. They have an intense flavour. They are commonly used for making chocolates, caramelised almonds and are the best choice for sugared almonds. They are generally sold roasted because of their flavour and easy-to-remove skin, also ideal for snacks.

Lauranne

The Lauranne variety was developed by INRA in France. It is a self-fertile whose fruit setting is fast, late blooming and good production. Very resistant to diseases. Long, narrow nut with a semi-hard shell.

Marcona

This typical Mediterranean almond is considered as the best quality almond in the world. Short and rounded in shape, it has a sweet flavour and high concentration of fatty acids. Roasted and salted, it makes an ideal snack, and it is also an ideal ingredient for making confectionary and desserts.

Marta

The Marta almond tree was obtained by CEBAS (Murcia) by crossing Ferragnès and Tuono in 1985. The shape and sensory characteristics of the kernels make it a good substitute for the Largueta variety.

Marinada

This variety is developed by IRTA (Catalonia). It produces heart-shaped nuts with a hard shell. They are flat and light coloured, there are generally no twins and they have a pleasant taste.

Soleta

This variety was developed by CITA (Zaragoza) as an alternative to the Largueta. The nuts are elliptical and generally without twin kernels.

Valencia

This classification encompasses a wide range of almonds grown in the area which are used mainly to make marzipan, ice cream, nougat, sweets and appetisers, among others.

Vairo

A variety developed by IRTA (Catalonia), with a cordiform-amygdaloid nut and a hard shell, and a thin, light coloured testa without wrinkles.

Formats

Our processing facilities are used to produce a wide range of almond formats to the customer’s thickness, shape and size specifications.

Whole unpeeled

Whole, unpeeled almonds

An essential ingredient of chocolates, sweets, sugared almonds and delicious pastries. Also eaten as sweet and savoury snacks.
They are available raw and roasted.
We supply the sizes required by the customer.

Whole blanched

Whole, blanched almonds

An essential ingredient of chocolates, sweets, sugared almonds and delicious pastries. Also eaten as sweet and savoury snacks.
They are available raw and roasted.
We supply the sizes required by the customer.

Halved blanched

Halved, blanched almonds

These are available both available raw and roasted.
We supply the sizes required by the customer.

Flaked blanched

Flaked, blanched almonds

These are mainly used as coatings and to decorate cakes, biscuits and ice creams. They are available raw and roasted.
We supply the sizes required by the customer. The most popular are:

  •  Thick: 1.5 mm
  •  Standard: 0.9-1.2 mm
  •  Fine: 0.7 mm
  •  Extra fine: 0.5 mm
Blanched sticks

Blanched almonds sticks

Almond sticks are ideal for making ice creams and baked goods. They are available raw and roasted.
We supply the sizes required by the customer. The most popular are:

  • Standard: 2-4mm
  • Mixed: 2-3 mm
Toasted sticks

Toasted almond sticks

Almond sticks are ideal for making ice creams and baked goods. They are available raw and roasted.
We supply the sizes required by the customer. The most popular are:

  • Standard: 2-4mm
  • Mixed: 2-3 mm
Blanched ground

Blanched almond ground

Uniform cubes, ideal for delicious, sophisticated baked goods. They are available raw and roasted.
We supply the sizes required by the customer. The most popular are:

  • Very large: 8-12 mm
  • Large: 4-6 mm
  • Standard: 2-5 mm
  • Small: 2-4 mm
Natural flour

Natural almond flour

Almond flour is very popular because it is an ideal, gluten-free substitute.
We supply coarse, standard and extra-fine flour.

Blanched flour

Blanched almond flour

Almond flour is very popular because it is an ideal, gluten-free choice.
We supply coarse, standard and extra-fine flour.

Natural paste

Natural almond paste

Almond paste is a basic ingredient for making pastries, ice creams and nougat.

Blanched paste

Blanched almond paste

Almond paste is a basic ingredient for making pastries, ice creams and nougat.

Registered Office: Calle Flix, 29

43205 Reus (Tarragona)

VAT Number: A-25008202
Phone: (+34) 977 30 90 00 – (+34) 977 30 99 00
Fax: +34 977 77 20 52
info@borges-bain.com