A process for preparing almond milk for producing, from a vegetable raw material, a product that can be used as a substitute for animal milk, and in particular cow’s milk, to serve as a basis for creating a line of new products for human consumption, and making it possible to achieve improved nutrition.
Almond milk can be made using whole almonds, or blanched almonds, or almond paste, etc., depending on the customer preference. The challenge is to ensure that all the raw material is used in making almond milk with nothing left as a waste of by-products. The machinery required depends on the input raw material that is to be used, and the type of packaging desired. Multiple packaging options are available: for chilled storage and distribution – bottle or carton or pouch; for ambient storage and distribution–aseptic pouch or carton or bottle, or retorted pouch or bottle or can. The formulations for almond milk are critical in achieving minimum cost per unit volume while giving good product body, mouthfeel, flavor, and shelf stability.
