Sosa - Nut Flour
Extra-Fine Almond Powder - Special for Macarons - 1 kg
Extra-fine raw almond flour, particle size less than 1 mm.
Sosa extra-fine almond powder 1 kg is made from selected Marcona and Bellona almonds, with a particle size of less than 1 mm. Its fine texture makes it an ideal ingredient for macarons, light sponge cakes, and smooth mousses, for a smooth, uniform result.
Technical specifications
- Particle size
- < 1 mm
- Almond
- 100 %
- Protein
- 24 g/100 g
Recommended uses
- Macaron shells without lumps or bubbles
- Light, airy sponge cakes
- Smooth mousses and creams
- Decorative sprinkling on entremets or tarts
Complete technical data sheet
| Brand | Sosa Ingredients |
|---|---|
| Packaging | 1 kg jar |
| Ingredients | 100% Marcona/Bellona almonds (origin: Spain) |
| Particle size | Less than 1 mm |
| Dietary suitability | Vegan, kosher, halal, non-GMO, non-irradiated |
| Allergens | Almonds; may contain traces of other tree nuts, peanuts, egg, milk, soy, sesame, sulfites |
| Storage | Between 14 and 16 °C, in a dry place, away from light and odors |
Frequently asked questions
Your questions, our advice
Why is this particle size suitable for macarons?
Its fineness of less than 1 mm prevents lumps and bubbles in macaron shells, for a smooth, even surface.
Is this powder suitable for savory preparations?
Yes, its purity and fine texture also make it suitable for some savory Mediterranean dishes.
What's the difference compared with the 10 kg size?
The ingredients and particle size are identical; the 1 kg size is suitable for workshops with moderate consumption, while the 10 kg size is for high-volume production facilities.
Additional resources
Learn more
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
