Almonds

Extremadura toastedalmond of intense brown color and ivory white interior.
Guara variety or similar
Our almonds are dried with shell in the field naturally by sun, wind and evaporation, stored and taken to the facilities for production. Before the peeling process, the almonds are wetted and remain in a silo for 24/48 hours to obtain a humidity point of around 10%. Then they are sorted mechanically and manually and dried with hot air below 40 degrees, to reduce humidity to 6.5%. Finally they are stored in cold rooms at -10 degrees. and they are packaged.