[ Specification ] Amygdalin 50%~98%
[ Detection methods ] HPLC
[ Botanical Name ] Prunus dulcis(Mill.) D.A.Webb
[ Used Part] Seed
[ Appearance ] Yellow-Brown Fine Powder
COA of Almond Extract
Loss on drying: 3.82%
Mesh Side: 100% pass 100 mesh
Heavy metal: <20ppm
Residual Pesticide: Negative
Total Plate Count: <1000cfu / g
Yeast & Mold: <100cfu/ g
E. Coli: Negative
About Almond Extract
Almond extract, among the baking extracts, is second only to vanilla in popularity. Strong, sweet, clear, and pure in flavor. If you've ever been to one of our wonderful local Scandinavian bakeries, you will find this is the predominant flavor in nearly all the baked goods. Use in small amounts (usually 1/2 teaspoon per batch) to flavor cookies, bars, bread, cheesecake, marzipan and crackers. Also, traditionally used for Middle Eastern meat stews, Indian sweet rice pudding, and mild curry. Add just a drop to sweeten waffles or French toast. Excellent with fruit for pie or muffins.
Besides,Almond extract, a flavoring, is made by dissolving the essential oil of almonds in an alcohol base. Use products labeled "pure" or "natural" almond extract.For other flavorings, see anise, coconut, coffee, maple, peppermint, and vanilla extracts.
What is the difference between almond extract and almond essence?
Almond extract is a pure, natural product made from the oil of bitter almonds and it has a good flavor. However, the price is higher due to its quality. As for almond essense, it is made using artificial flavorings and is therefore much cheaper compared to almond extract. When cooking, it is worth the effort of seeking out almond extract in good delicatessens, health food shops and the larger branches of supermarkets. Whichever you decided to use, for the best results, always add cautiously.
[ Storage ] Store in sealed containers at cool &dry place protect from light, moisture and pest infestation
[ Shelf life ] 2 years when properly stored
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