Blue Diamond
Expands
Almond Flour Capacity with
New Production Line
The demand for almond flour is at an all-time high and
continuing to grow.
Blue Diamond
increased its almond
flour production capacity with a new processing line set
within the recently finished addition to the Salida facility.
The flour line was in full operation beginning early August.
The design of
Blue Diamond
’s new almond flour production
line is the first of its kind, with several advantages over
previous system designs. The new system is optimized for
efficiency, consistent quality and cost-effectiveness.
In addition, several significant technologies help
Blue
Diamond
deliver the highest level of food safety
assurance, including the company’s almond segregation
process. A custom-designed enclosed conveyance system
transfers almonds from one process
to another, segregating raw almonds
from pasteurized forms.
“
Blue Diamond
is leading the
industry in setting food safety and
product quality standards,” said Bill
Morecraft, senior vice president for
the
Blue Diamond
Global Ingredients
Division. “As demonstrated by the new flour processing
line, we’re constantly improving our operations with new
technologies and updated engineering. Our premium-quality
almond products reflect the industry best practices we’ve
established in harvesting, storing and processing.”
The additional capacity will serve national and global
customers purchasing almond flour as an ingredient for
finished goods, as well as those who repackage for retail
distribution.
NEWS IN A NUTSHELL
Blue Diamond’s new almond flour production line is the first
of its kind.
Bank of America
Duarte Nursery
Farm Credit
Flory
SunWorks
Syngenta
107th Blue Diamond Growers
Annual Member Meeting
Wednesday, November 15, 2017
Modesto Centre Plaza, 10th & K Streets
(Adjacent to the Modesto Doubletree Hotel)
Join us for cultural seminars, lively exhibits,
a membership luncheon and business meeting,
all celebrating the continued success of
Blue Diamond and its members.
Watch for more information in the following months.
THANK YOU TO OUR SPONSORS!
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