In search of a differentiating flavor, we created our almond butter, which we give the name Pure Almond!
Each bottle tells the story of a process that transforms simple skinless almonds, from the Iberian peninsula, into a silky cream so characteristic of the region. Casca Rija.
Regardless of the butter we make, our process is always the same and consists of 3 fundamental steps for a result that is expected to be surprising in flavor. They are: roasting, selection of fruits and transformation of dried fruits into a velvety cream.
Roasting the almonds is the first step and is crucial for the final flavor to be delicious.
The manual selection of almonds by our team, after cooling, continues to be an important process that we do not give up, reflecting our commitment to quality.
Transforming the almonds into a creamy, silky butter, an essential characteristic for both flavor and texture, is the third productive step.
The final touch is one of our revealed secrets: the addition of exotic spices. The softness and sweetness of cinnamon and the slightly spicy intensity of ginger come together with the silky almond cream.
The end result! An almond butter, Pure Almond from the Casca Rija, with an aromatic palate and unique flavor, which will delight all almond lovers!
Ingredients: almond skinless (99.8%), cinnamon, ginger.
- Product manufactured in Portugal.
- High fiber content;
- Source of protein.
- The product does not contain GMOs (Genetically Modified Organisms);
- Product without food additives;
- May contain traces of peanuts, gluten, milk, mustard, sesame seeds, soy It is sulfites.
note: Over time, it is normal for oil to appear on the surface of our 100% natural butters because we do not use artificial emulsifiers. This process is called phase separation, that is, the separation between the dry fruit (solid content and heaviest) and the oil of the respective dried fruit (liquid and lighter). To achieve a better emulsion of the contents of the packaging before any use, we recommend stirring the contents well. Furthermore, you can turn the jar from top to bottom and vice versa frequently, as this way the contents inside will be better emulsified and will not form solid butter at the bottom of the jar as easily.
|Average nutritional values per 100g|
|Energy/Energy value||2737 KJ / 662 Kcal|
|of which saturated||5.4g|
|of which sugars||5.3g|
Estou a viver na Noruega, e sempre que vamos a Portugal trazemos um kg de manteiga de amêndoa (e de caju, e de amendoim) porque não encontramos melhor produto em lado nenhum.
Continuem o bom trabalho!!