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 Butte almond is a hard-shell variety. These short, small nuts are often used with chocolate because of their size and slightly bitter taste.
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.
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.
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.
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.
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.
This variety has been developed by CITA (Zaragoza) as an alternative to Marcona. Nuts are heart-shaped, generally without twin kernels. Very attractive nuts.
100% certified ecological almonds available as natural, blanched or specially prepared (flakes, slivers, ground or flour). Available in Guara and Valencia varieties.
It is mainly used as a snacking, an ingredient for pastry or for almond drinks.
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.
Rounded in shape and has a sweet flavour, ideal for appetisers and confectionary.
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.
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.
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.
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.
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.
This variety was developed by CITA (Zaragoza) as an alternative to the Largueta. The nuts are elliptical and generally without twin kernels.
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.
A variety developed by IRTA (Catalonia), with a cordiform-amygdaloid nut and a hard shell, and a thin, light coloured testa without wrinkles.
Our processing facilities are used to produce a wide range of almond formats to the customer’s thickness, shape and size specifications.
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.
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.
These are available both available raw and roasted.
We supply the sizes required by the customer.
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:
Almond slivers are ideal for making ice creams and baked goods. They are available raw and roasted.
We supply the sizes required by the customer.
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:
Almond flour is very popular because of its color and appearance and because it is an ideal gluten-free substitute. It is used in a wide variety of pastry recipes.
Almond flour is very popular ingredient in the pastry industry because it is an ideal gluten-free choice.
Almond paste is a basic ingredient for making pastries, ice creams, nougat and vegetable drinks.
Almond paste is a basic ingredient for making pastries, ice creams, nougat and vegetable drinks.
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
