Nuts, Seeds & Pastes
Almond Flour in gelato
Almond flour is finely ground blanched almond kernels, a nut ingredient prized in gelato for its rich almond aroma, high fat (~50%) and protein (~21%) content. It contributes body, roundness and nutty flavor while adding very little sugar.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 95.5% |
| Water | 4.5% |
| Sugars | 4.4% |
| Fat | 50% |
| MSNF | 0% |
| Protein | 21.2% |
| POD (sweetening power) | 4.4 |
| PAC (anti-freezing power) | 4.4 |
Typical use: 6-12% of the mix (higher when it is the primary flavor, lower as a supporting note)
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Open the balancerHow to use it in gelato
Almond flour adds fat, protein and fine solids that build creaminess and reduce iciness, while its sugar load (~4.4 g/100 g, essentially sucrose) is negligible so it barely moves PAC or POD. Because it brings almost no anti-freezing power, sweeteners and PAC must be balanced separately; you are dosing it for flavor, fat and total solids, not for softness. Its ~50% fat behaves like an added fat source, so trim other fats to keep the mix in range. Toast lightly for deeper flavor. It can also thicken and stabilize the base slightly thanks to protein and fiber.
Origin & background
Ground almonds have flavored frozen desserts since their use in Sicilian and Middle Eastern confectionery; blanched almond flour is simply skinless almonds milled fine. USDA data (SR Legacy #12061) records whole almonds at 49.93 g fat, 21.15 g protein and 4.35 g total sugar per 100 g, the basis for almond flour's profile.
Frequently asked questions
Sources
- https://fdc.nal.usda.gov/food-details/170567/nutrients (USDA FoodData Central, SR Legacy - Nuts, almonds, #12061)
- https://www.nutritionvalue.org/public_ingredient_55755.html (Almond flour, USDA National Nutrient Database)
- https://www.almonds.org/sites/default/files/2021-06/Almond%20Nutrient%20Comparison%20%202021.pdf (Almond Board of California, USDA-derived nutrient comparison)