What You Need to Know
Almond pasteurization involves heating almonds to a high temperature, typically around 150°C, to create a stable and smooth paste. The process requires precise control over the temperature and heating time.
Almond pasteurization is a key step in creating traditional Italian desserts, such as almond gelato or almond cake.
Steps
- 1.
Marzipan (Sicily): Creates the smooth base for sculpting
- 2.
Bienmesabe (Canary Islands): Develops the creamy almond foundation
- 3.
Persipan (Germany): Allows peach kernel substitution while maintaining texture
The Science
Primary Reaction
denaturation