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The Marcona variety is the best known. A round, fat almond, sweet and low percentage deamargor. It is one of the most used and most demanded by the baking industry and nougat. Devoid of its wrapped, roasted until it acquires the desired tone for the production of soft or hard candies. Provides a basis for Appellations of Origin Jijona and Alicante, as well as for the Designation of Quality Marzipan from Toledo and traditional Aragonese guirlaches. Also, by having less oil in its composition, is usually allocated for the production of fried almonds.
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