Sliced Blanched Almonds 5 kg MIO: the pastry chef's decoration almond
Sliced blanched almonds in thin, even flakes, professional 5 kg format from the MIO line. A tree nut made of 100% almonds with no additives, blanched and sliced for decorating and filling cakes, semifreddi, croissants, cantucci and dry biscuits. The light uniform colour and consistent crunch make it a daily working tool in pastry, gelato and bakery labs.
What sliced almonds are
Sliced almonds are obtained by blanching the almond to remove the skin, then slicing the kernel into thin flakes. The result is a light, regular, fast-toasting flake, very different from chopped almonds (granella) or whole almonds: the thin slice browns evenly and adheres well to surfaces brushed with egg, syrup or apricot glaze. It is the classic finish for traditional Italian and Central-European pastry.
Origin of the almonds
The almonds in this MIO selection come from California, the world's leading almond-growing region thanks to its dry climate and the Prunus dulcis varieties suited to industrial blanching and slicing. The Californian kernel offers a uniform calibre and the light colour that professionals expect for clean, bright decorations.
The MIO line and INNOVACTION
MIO is the line of semi-finished products and raw materials for pastry and gelato created by INNOVACTION S.r.l. of Ragusa, in Sicily. INNOVACTION is a distributor specialised in the professional confectionery sector, with a catalogue ranging from sugars, flours and mixes to creams, fillings, dried fruit and food fats. The MIO line is built around consistent quality and formats designed for professional labs with controlled food cost.
Sensory characteristics
Light ivory flake, thin and regular, with a clean almond aroma and a dry, brittle crunch. Once toasted, it develops a golden colour and a more intense roasted-nut scent. No bitterness when sourced from sweet almond varieties, as in this selection.
Professional uses in the kitchen
1) Cake and tart finish: brush the surface with apricot glaze and press on the flakes, then bake or leave raw. 2) Toasted topping for semifreddi and gelato: toast at 160 °C for 8-10 minutes, cool, then sprinkle just before serving to keep the crunch. 3) Croissants and viennoiserie: scatter on egg-washed dough before baking for an even golden crust. 4) Cantucci, amaretti and dry biscuits: fold into the dough or use as a coating. 5) Gastronomy: garnish for trout, sole meunière, green beans almondine and autumn salads, where a crunchy note is needed. Dose for decoration: 20-40 g per cake; for biscuit coating: 80-100 g per kg of dough.
Pairings
Sliced almonds pair naturally with the rest of the MIO pastry range: pure almond paste for marzipan and fillings, toasted hazelnut grain for mixed nut decorations, 22/24% cocoa powder for contrast, and gelato bases for nut-flavoured frozen desserts. They also work alongside honey, candied citrus and dark chocolate.
Common mistakes to avoid
Toasting them too long or above 170 °C, which makes them bitter and dark. Adding them to a hot, moist surface too early, so they soften and lose crunch: add toasted flakes at the last moment. Storing the open bag in a humid place, which dulls the crunch and lets the natural oils turn rancid. Always keep the bag sealed in a cool, dry spot.
Technical specifications
Net weight 5 kg, resealable bag. Ingredients: almonds 100% (Prunus dulcis), blanched and sliced. Allergens: tree nuts (almonds); packaged in a facility that handles tree nuts. Storage in a cool, dry place away from heat and light; shelf life 12 months from production, 30 days after opening in a sealed container. HS customs code 0802.12. Country of origin: United States (California).
Who it is for
For pastry labs, gelato shops, bakeries, hotels, restaurants, catering kitchens and Italian grocery stores that need a reliable, professional-format decoration almond with controlled food cost.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Dry ambient distribution across Zurich, Winterthur, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Bern and Basel. For Ticino (Lugano, Mendrisio, Chiasso), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubünden (Chur, Davos) shipping in 24-48 hours via partner couriers (Swiss Post PostPac, Planzer, Galliker). No cold chain required: ideal for stock replenishment by professional clients — pastry labs, gelato shops, bakeries, hotels, delicatessens, Italian grocery stores and passionate home cooks.
