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Almond Flour


Applications & Usage

Uses Baked goods add texture and flavor, and are well-loved by those following a paleo diet. It can be used in pie crusts, cakes, cookies, pancakes, and breads. In addition, it can also be integrated into a variety of savory dishes, like in meatballs (instead of bread crumbs) as well as a coating for fish and chicken., Pastries, Thickener


Kosher Yes
Upcycled Yes

Microbiological Properties

Coliforms < 1000 cfu/g
E.Coli < Negative
Moulds And Yeasts < 1000 cfu/g
Salmonella < Negative

Nutritional Information

Calcium 236m
Carbohydrates 21.43g
Cholesterol 0g
Fat Total 53.57g
Fiber 7.1g
Iron 3.57mg
Potassium 679mg
Saturated Fat 3.57g
Sodium 0mg
Sugar 3.57g
Unsaturated Fats 0g

Ordering & Availability

Minimum Order Quantity 500 lbs


Color pale in color
Country Of Origin Kenya, Uganda
Energy Value 607 kcal
Ingredients 100% almond
Odor nutty smell
Production Method The Almond Flour are washed, peeled, dried thoroughly and milled using stainless steel food grade milling machines into a fine flour of particulate matter such that US Standard Mesh 10-120 (catered to order). Dried to moisture levels of ≤9% and packaged in appropriate food grade bulk packaging per request. The processing methods conform to all provisions of the Food, Drugs and Substances Act, Chapter 254, the Public Health Act, Chapter 242. The flour has been processed with the HACCP guidelines and under stringent sanitary standards.
Proteins 21.43g
Taste mildly sweet tone with hints of bitterness.
Total Plate Count < 50,000 cfu/g

Regulatory & Compliance

Allergens This product is milled in a process free from the 8 major food allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Storage & Packaging

Identification Each individual package must bear the following particulars in letters grouped on the same side, legibly and indelibly marked and visible from the outside: Date packed, batch number, weight in kgs, name of the supplier.
Pack Sizes Almond Flour is packed in clean food grade packaging material (customer determined size) to protect the product from contamination. The packaging materials and process shall not contaminate the product or otherwise affect its technological, nutritional or sensory quality. Labeling and any markings must be done in non-toxic ink or glue. Packages must be free of all visible and invisible foreign matter.
Shelf Life 12-24 months stored in a dry place away from direct sunlight in the original packaging. This product shall be free from live infestation, and evidence of infestation by rodents or birds. It shall not contain pathogens at levels injurious to human health, and will comply with the requirements of the Food Safety Act 1990, and all pertinent regulations made thereunder.