Le savoir faire LA MANDORLE

THE SECRETS OF A UNIQUE ALMOND MILK



Amandiers LA MANDORLE1. A CAREFUL FRUIT SELECTION

Our almonds are issued from ancient varieties in a preserved ecosystem and harvested in the Mediterranean Basin.



2. A SOFT COLD-PRESSED EXTRACTIONUn pressage doux à froid

After being blanched, the almonds are cold-pressed to extract sweet almond oil and highly concentrated defatted almond flour in proteins and minerals.

DID YOU KNOW ? An almond can contain up to 65% of oil and almost 20% of proteins. Thanks to this pressing, our almond flour is made with more than 50% of proteins and less than 15% of oil.



Melange intime des ingrédients LA MANDORLE3. AN INTIMATE MIXTURE OF INGREDIENTS

The defatted almond flour is then solubilised in rice syrup and enriched in acacia fibre which is a naturel prebiotic.

DID YOU KNOW ? The 'Instant' Almond Milk is actually a name to define a 'mixture of almonds with maltodextrin or syrups'. The law requires to precise its exact composition. Important variations can exist in terms of quantity and ingredients quality (defatted or not defatted almonds; corn, rice or wheat maltodextrin).



illustration lait d'amande LA MANDORLE4. OUR PATENTED PROCESS

Our Patented Process enables us to respect temperature-sensitive nutrients to offer you the best Almond Milk.

DID YOU KNOW ? There are currentlu two kinds of processes to elaborate instant beverages : our Patented Process & the spraying process. The latter involves thermal conditions and constraints which affect nutritional qualities. On the other land, LA MANDORLE process enables us to control temperatures and to preserve the nutritionel integrity of the product.



NUTRITIONAL EXPERT FOR MORE THAN 25 YEARS !


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