Typically used for amaretti biscuits, where normally out of a mass of 35% of the product (to which other ingredients are added), 80-85% sweet products and 15-20% bitter products are used, which provides that unmistakeable and very pleasant taste to the famous biscuit.
Sweet Apricot Kernels
They come almost exclusively from varieties of apricots planted mainly in Turkey, Iran and China.
Sweet raw apricot kernels
Sweet peeled apricot kernels
Bitter apricot kernels:
they are mainly produced in the Mediterranean basin, along with Western Asia and China, as well as some Italian production to which we also contribute.
Bitter Apricot Kernels
Raw bitter apricot kernels
Peeled bitter apricot kernels
APRICOT KERNEL FLOURS
RAW PEELED SWEET APRICOT KERNEL FLOUR
RAW PEELED BITTER APRICOT KERNEL FLOUR
COARSE RAW BITTER APRICOT KERNEL FLOUR
AMARETTO BISCUIT PASTE
From toasted raw bitter apricot kernels, 100% pure, after a while the emergence of oil is a symbol of the naturalness as the apricot kernel has its own natural degree of oil, therefore storing the heavy part deposits and brings out the oil, and also acts as a natural preservative. It is recommended to mix the paste well from the bottom up before use.