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Shelled Almonds - Varieties

	Nonpareil: With the widest range of uses among the marketing categories, Nonpareils are readily blanched and cut for processed forms. A thin outer shell and smooth kernel allow for easy processing. As a result, Nonpareils are used anywhere an attractive appearance is needed.
	Carmel: Actually a member of the California type varieties, the Carmel has become popular enough to warrant its own classification. A soft-shell variety, Carmel almonds are often used for blanching and roasting. Because they are easily processed, Carmel types are often substituted for both Nonpareil and California.
	California: This classification includes a number of varieties, all of which are blanchable, and used primarily in manufactured products. California shells are of medium thickness, and their skins have a color that is slightly darker than the nonpareil. As a result, the California variety is quite adaptable, and well suited for nearly any process or application.
	Mission: Mission variety almonds have a thick, stout shell and wrinkled kernel. The skin of a Mission almond has a deep brownish hue. The Mission is unsuitable for blanching but is an ideal choice for roasting and to hold seasonings.
	All Major Varieties Available

Blanchability Report

Inshell Almonds - Varieties

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