When making Alldrin Bros. Natural Almond Flour, we leave the almonds un-roasted and grind them skin-on, for a delicious alternative to whole grain flour. A combination of Carmel and Butte (pronounced byoot) varietals give this product a classic almond flavor and aroma. The Carmel varietal is used primarily for it’s sweet skin. Carmel almonds occupy about 40% of our orchards and the Butte varietal takes up about 30%.

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