Some varieties

California almonds blanched size 25/27

Blanched comuna round shaped

Blanched comuna s.14

Natural Ferragnés S.16

Marcona blanched S.16

Natural ramillete 20/22

Natural unselected Valencias

Spanish almond varieties

Blanched sliced almonds

This is how we obtain blanched sliced almonds

First we blanch the almond kernels.Natural almond kernels have been previously selected & sorted out.

Then blanched almond kernels pass different QC's as the visual one & the optical

Once the almond kernels are sliced we pack them in cardboard boxes.

With this process we obtain both almond slices & almond flakes. 

The thickness of the sliced almonds from image is 07/09mm but it can have different thickness on request as 04/06mm, 09/1,2mm,.........

And of course, ISO 22000 certified

Almond powder

Almond powder

We obtain the almond powder both from natural & blanched almonds in oder to produce natural almonds meal & blanched almonds meal.

ISO 22000 certified.

Natural almonds meal

Packed in 12,5 or 10 kilos cardboard boxes ( netto weight )


Fine almonds meal  :  lower than 1.6mm mín 75%

Thick almonds meal : lower than 2.5mm min 75%

Blanched almonds meal

Almond sticks

Almond sticks

Delicious & crunchy almond sticks, ideal as topping, cover or for any bakery & chocolate creations, ice creams, etc.....

We obtain them both from natural & blanched almonds in accordance with ISO 22000

Usually packed in 12,5 or 10 kilos cardboard boxes ( netto weight )




Further info @  juanpedro.olivo@almendrascremades.com

Sliced almonds

Sliced almonds



We produce sliced almonds under the ISO 22000 requirements.
We are ISO 22000 certified

We produce them both from natural & blanched almonds.

Natural sliced almonds

We usually pack them in 12,5 kilos cardboard boxes ( netto weight ) but of course they are also available in other different packing options on customer request.

Blanched sliced almonds

Crunchy, delicious, firm and bright, sliced almonds are ideal as topping or as an ingredient.

We produce them with different  thickness as follows :

Fine : usually between 0,7 & 0,9 mm

Extra Fine : usually between 0,4 & 0,6 mm

Thick : usually between 0,9 & 1,2 mm


Reach for further info @   juanpedro.olivo@almendrascremades.com

Natural almond  products

Natural almond kernels

Natural almonds meal

Natural Sliced almonds

Natural Slivered almonds

Natural Diced almonds

Blanched almonds & blanched almond products

Blanched almond kernels

Blanched diced almonds

Blanched almonds meal

Blanched sliced almonds

Blanched slivered almonds

Some Spanish Almonds Varieties

Marcona almonds

Largueta almonds

Ferragnés almonds

Valencias/Comunas almonds

Ramillete almonds

Guara almonds

Mature almond grove

Young organic almond groves

Non irrigated organic new almond groves ( guara variety )

Almonds Energetic value

ENERGETIC VALUE (for each 100 grs)	VITAMINE PERCENTAGES  (for each 100 grs)
Energetic value 634 Kcal. / 2623 Kj.	Carotenos 0,12 mg
Proteins 22,60 g.	Vitamine B-1 0,22 mg.
Carbohydrates 5,43 g.	Vitamine B-2 0,62 mg.
Sugars 4,16 g.	Panthotenic Acid 0,58 mg.
Polialcoles < 1 g.	Niacina (Vitamine B-3) 4,18 mg.
Starch 1,27 g.	Vitamine B-6 0,06 mg.
Fats 58,00 g.	Pholic Acid 0,05 mg.
Saturated 4,46 g.	Vitamine C 0,80 mg.
Monounsaturated 42,38 g.
Polyunsaturated 11,16 g.
Cholesterol < 1 mg.
Fiber 9,57 g.
Sodium 0,732 g.

Almendras Luis Cremades Belmonte e Hijos, S.A.

Spanish harvest figures forecast lower than 50K tons

España: La producción de almendra bajará hasta 48.889 toneladas

Las organizaciones Asaja, COAG, Cooperativas Agro-alimentarias de España, y la Asociación Española de Organizaciones de Productores de Frutos Secos y Algarrobas (Aeofruse) ha realizado una nueva estimación a la baja de producción de almendra grano por sequía, que sitúa ahora en 48.889 toneladas. En un comunicado conjunto han apuntado que, en todo caso, se tratará de una "buena cosecha en general", con un aumento de la producción de un 75,78% con respecto a la cosecha de la campaña pasada, aunque ésta fue anormalmente baja. La cosecha será, asimismo, un 16% superior a la media de los cinco últimos años.

"Hay buenas perspectivas debido a la ausencia de heladas significativas y a las buenas condiciones meteorológicas durante el periodo de floración-cuajado", han remarcado.

No obstante, "hasta el momento la lluvia caída ha sido insuficiente, lo que ha provocado daños en varias zonas de producción", por lo que no descarta que la producción final sea vea reducida significativamente.

También se han observado dificultades en la producción debido a la afección por gusano cabezudo, han concluido en la misma nota.

Growers associations Asaja, COAG, Cooperativas Agro-Alimentarias de España & Aeofruse have check their harvest forecast up to almost 48k tons. This cipher is lower than previous one.

Anyway current harvest figures will be good with an increement of a 16% if compared with last 5 years.

One of the reasons of such interesting overall harvest figure ( despite the drought suffered by the South East of Spain ) is the lack of frost damages during last blooming season and during fruits growing period.

Anyway as drought ( and worms ) has affected significally important areas for almond trees like Murcia & Almeria until harvest time this is just a forecast. Final figures, yet to be more accurate, may be lower.

Californian almond varieties specs

PRODUCT DESCRIPTION
PRODUCT:	CALIFORNIA ALMOND VARIETY	ORIGIN:	USA
VARIETY:	CALIFORNIA
USE	The almond is the fruit of the almond tree (Prunus dulcis). Sold as an ingredient in the preparation of traditional desserts, such as nougats, marzipans and cakes, as well as on ice creams or sweets, or as for appetizers. Almonds can also be consumed as almond orgeat. Consequently, “Luis Cremades Belmonte e Hijos S.A.” crack, blanch and process this dried fruit for sale to distributors or pastry. It should not be eaten by vulnerable consumers groups who suffer food allergies to the dried fruits and therefore may present hypersensitivity after eating almonds, in these cases it is highly recommended to be totally excluded from their diet.

PHYSICAL-CHEMICAL SPECIFICATION
Physical Specification
QUALITY CLASSIFICATION OF U.S. DEPARTMENT OF AGRICULTURE (USDA)
Classification USDA	WHOLE GRAINS	MINIMUM DIAMETER (INCHS)		VARIABLE	DOUBLES	SPLINTER AND DFECTS		FOREIGN MATERIAL	PARTICLE AND DUST	SPLITS AND BROKEN	OTHER DEFECTS	SERIOUS DEFECTS	LESS REQUIRED SIZE
U.S. Fancy	-	-		5%	3%	5%		0,05%	0,1%	1%	2%	1%	-
U.S. Extra No. 1	-	-		5%	5%	5%		0,05%	0,1%	1%	4%	1,5%	-
U.S. No. 1	-	-		5%	15%	10%		0,05%	0,1%	1%	5%	1,5%	-
U.S. Select Sheller Run	-	-		5%	15%	20%		0,1%	0,1%	5%	3%	2%	-
U.S. Standard Sheller Run	-	-		5%	25%	35%		0,2%	0,1%	15%	3%	2%	-
U.S. No. 1 Whole & Broken	30%	20/64, UOS		5%	35%	x		0,2%	0,1%	x	5%	3%	5%
U.S. No. 1 Pieces	x	8/64		x	x	x		0,2%	0,1%	x	5%	3%	5%
Chemical Specification							Value
FREE FATTY ACIDS			PREVIOUS HARVEST				< 1%
			NEW HARVEST
PEROXYDE VALUE			PREVIOUS HARVEST				< 0,4 MEQ. / Kg.
			NEW HARVEST				< 0,3 MEQ. / Kg.
HUMIDITY							< 6,00 %
FAT CONTENT							40-50 %
COUNT (Onzas) 1 Onza = 28,3495 gramos							ACCORDING TO CONTRACT

MICROBIOLOGICAL SPECIFICATION
Specification	Value
AFLATOXINA B1	< 8 mg / Kg.
AFLATOXINAS B1 + B2 + G1 + G2	< 10 mg / Kg.
AEROBIOS MESÓFILOS (ufc / g.)	100-100.000 ufc / g.
ENTEROBACTERIAS LACTOSA-POSITIVAS (ufc / g.)	100-10.000 ufc / g.
COLIFORMES	10-100 ufc. / g.
ESCHERICHIA COLI (ufc / g.)	0 ufc / g.
MOHOS Y LEVADURAS (ufc / g.)	100-10.000 ufc / g.
SALMONELLA	0 fc / 25 g.
RESIDUOS FITOSANITARIOS (124 referencias)	FREE

ORGANOLEPTIC SPECIFICATION
Specification	DESCRIPCIÓN
APPEARANCE	Well developed kernel of characteristic uniform shape.
FLAVOUR / ODOUR	Typical flavours and odours almond of origin.
COLOUR	Characteristic colour of origin.
TEXTURE	Firm and brittle.
BITTER	Absence.

NUTRITIONAL ALMOND INFORMATION
ENERGETIC VALUES ( 100 g. Product)
CALORIES	634 Kcal / 2.623 KJ
PROTEINS	22,60 g. / 100 g.
CARBOHYDRATES	5,43 g. / 100 g.
SUGAR	4,16 g. / 100 g.
POLIALCOHOLS	< 1 g. / 100 g.
STARCH	1,27 g. / 100 g.
FAT	45,00 g. / 100 g.
SATURED	6,46 g. / 100 g.
UNISATURED	48,38 g. / 100 g.
POLISATURED	11,16 g. / 100 g.
CHOLESTEROL	< 1 mg. / 100 g.
FIBRES	9,57 g. / 100 g.
Na	0,732 g. / 100 g.
VITAMIN COUNT ( 100 g. Product)
CAROTENE	0,12 mg. / 100 g.
VITAMIN B-1	0,22 mg. / 100 g.
VITAMIN B-2	0,62 mg. / 100 g.
VITAMIN B-5	0,58 mg. / 100 g.
VITAMIN B-3 (NIACINA)	4,18 mg. / 100 g.
VITAMINA B-6	0,06 mg. / 100 g.
FOLIC ACID	0,05 mg. / 100 g.
ASCORBIC ACID	0,80 mg. / 100 g.

GENERAL CHARACTERISTICS
TIPE	DESCRIPTION
PACKING	BAGS	RAFFIA	25 Kg.		CARTONS	5 Kg.		OTHERS
			50 Kg.			10 Kg.
		BIG-BAG	500 Kg.			12,5 Kg.
			1000 Kg.			25 Kg.
		YUTE	25 Kg.		PACKS ORIGIN	CARTONS	25 lb.
			50 Kg.				50 lb.
		YUTE IJIRA	25 Kg.			BIG-BAG	2150 lb.
			50 Kg.				2200 lb
OPTIMAL STORAGE	Store in a cool, dry, hygienic and well ventilated.
	Don’t expose the product to direct sunlight.
	Don’t stack more than 3 pallets high.
	Avoid improper storage conditions at elevated temperatures or oscillating, and high moisture content, can cause early aging and deterioration of the product.
LABELED	The product is identified for each of the formats placed indicating at least: PRODUCT DESCRIPTION AND CERTIFICATE VASP (VOLUNTARY AFLATOXIN SAMPLING PROGRAM).
SANITARY REGISTER	-
SELL-BY DATE	LABELLING.
PRODUCT LIFE	24 MONTHS.
PESTICIDES	Compliance with existing European legislation, which sets maximum limits for pesticide residues and their control in products of plant origin. EU REGULATION.
IONIZING RADIATION	ABSENCE. (NOT USED).
GMO	Free Acoording Reg. Ce 1829/2003
SOYA, MAIZ AND DERIVATES	Absence.
GLUTEN	Absence.

COMMENTS:

The product will be packed tightly closed packaging, new, clean and suitable for food products.

The product must comply with the food laws in the EU countries.

All processing must be done according to good manufacturing practice.

APPLICABLE LEGISLATION

REGULATION 1881/2006,of the Board,  December 19th, 2006.Setting Maximum levels of certain contaminants in the foodstuff. REGULATION 420/2011, of the Board, April 29th, 2011. Amending Regulation 1881/2006. Setting  Maximum levels of certain contaminants in the foodstuff. REGULATION 629/2008, of the Board, July 2nd , 2008. Amending Regulation 1881/2006. Setting  Maximum levels of certain contaminants in the foodstuff. REGULATION (EU) 165/2010, of the Board, February 26th , 2010. Amending the Regulation 1881/2006 according to the Aflatoxins levels. Setting  Maximum levels of certain contaminants in the foodstuff. REGULATION (EU) 105/2010, of the Board, February 5th, 2010. Amending the Regulation 1881/2006. Setting  Maximum levels of certain contaminants in the foodstuff referring to the Ochratoxin A. REGULATION 396/2005, February 23rd ,2005 of the European Parliament and the Council, according to Maximum residue pesticide limits in food and in animal/vegetable feed amending the Council Directive 91/414/CEE.