What slice specs matter most for industrial buyers?

Industrial buyers typically specify slice thickness category (extra thin–thick), breakage/fines limits, and moisture/oxidation targets for shelf-life. Packaging and handling requirements depend on whether slices are used as toppings, inclusions, or in automated dosing systems.

Can you supply pasteurized sliced almonds for specific micro targets?

Yes. Share your microbiology requirements and preferred pasteurization program so we can align an appropriate supply option.

Do you support export shipments?

Yes. We support U.S. deliveries and international shipments depending on destination, volume, packaging, and documentation requirements.

Almonds • Sliced format • Quote-ready specs

Bulk Sliced Almonds

Atlas Nut Supply, LLC supplies bulk sliced almonds to manufacturers, brands, and distributors. We cooperate with multiple California suppliers to align the right slice thickness category, breakage/fines limits, packaging, documentation, and delivery lane for your program.

Sliced almonds are used as toppings and inclusions where appearance, coverage, and crunch matter. If you run automated dosing, finishing, or depositor lines, define your allowable fines and preferred slice profile to keep flow consistent.

Format

Sliced almonds

Programs

U.S. + global export

Support

COA • traceability • docs

Options Thickness guide Product specs Line performance Storage Request a quote

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Fastest quoting: share slice thickness category, breakage/fines tolerance, pack size, monthly volume, and your destination.

Bulk Sliced Almonds for wholesale supply — Atlas Nut Supply

Sliced almond options

Common program variables (availability varies by season and supplier program):

Natural vs blanched: natural slices retain skin; blanched slices are lighter in appearance.
Slice thickness / category: extra thin, thin, regular, thick—choose based on topping coverage vs inclusion durability.
Breakage & fines limits: define allowable % fines/dust to protect appearance and line performance.
Moisture targets: aligned to crispness, clumping risk, and your storage/handling conditions.
Oxidation control: shelf-life expectations and storage temperature range; barrier liners can matter.
Micro requirements: specify limits and whether pasteurized almonds are required for your program.
Packaging: bulk bags/cartons; pallet constraints supported.
Documentation: COA, allergen statement, traceability/COO support available per supplier program.

Need other cuts? Consider diced almonds or kernels.

Industrial applications

Sliced almonds are commonly used where visual coverage and crunch matter:

Bakery toppings & inclusions: proof/bake stability and breakage control; thicker slices can survive mixing better.
Confectionery bars: manage moisture pickup to reduce texture loss; define fines to protect appearance.
Cereal & granola: align roast and slice thickness for crunch retention and consistent bowl appearance.
Frozen desserts: consider migration/softening depending on inclusion method and syrup/fat contact.

For deeper application guidance, see Academy: Sliced Almonds: Sizing & Breakage Control.

Slice thickness guide (common categories)

Thickness drives coverage, visual impact, and breakage risk. Industry references commonly group sliced almonds into four thickness categories (mm ranges below). Choose a category based on topping coverage vs inclusion durability.

Category	Common thickness range	Typical use cue
Extra Thin	0.5–0.7 mm	High visual coverage; lighter bite; more sensitive to fines.
Thin	0.7–1.0 mm	Balanced coverage + crunch; common for toppings and cereal.
Regular	1.1–1.4 mm	More durable in handling; common for inclusions and toppings.
Thick	1.5–1.8 mm	Best durability; stronger crunch; lower fines risk in conveyance.

Tip: if your line performance is sensitive, define a target band and a simple tolerance statement (e.g., % within band) and pair it with a fines definition (what size counts as fines).

Product specifications (buyer-facing)

Use the tables below as a quote-ready template. Final limits should match your customer requirements, validation methods, and destination regulations. If you already have a spec sheet, send it and we’ll align the closest program.

1) Core fields to define (what QA/procurement will ask for)

Spec field	What to define	Why it matters
Form	Natural vs blanched; raw vs roasted (if applicable)	Appearance, flavor, and process stability (bake/hold).
Thickness category	Extra thin / thin / regular / thick (mm)	Coverage vs durability; breakage risk in handling.
Thickness tolerance	% within target band; limits above/below band	Reduces variability in dosing, coverage, and appearance.
Breakage / fines	Define “fines” size threshold and max %	Protects appearance, flowability, and dust in dosing systems.
Moisture	Target/max moisture	Clumping risk, texture retention, and shelf-life stability.
Oxidation markers	Optional: peroxide value, FFA (program-dependent)	Useful for long shelf-life or heat-exposed distribution.
Microbiology	Limits + testing workflow (hold/release if required)	Audit readiness and customer compliance.
Mycotoxins (aflatoxin)	Limits by destination/customer program	Often required for export lanes and certain customers.
Packaging	Bag/carton size, liner type, pallet pattern constraints	Controls breakage, oxidation exposure, and receiving efficiency.
Documentation	COA, allergen statement, COO/traceability, certifications	Speeds approvals and avoids rework during onboarding.

2) Example parameters (illustrative templates)

The example formats below reflect commonly published processor spec-sheet structures for sliced almonds (values vary by supplier and program). Use as a starting point, then align to your channel and destination.

Parameter	Example statement
Thickness band	Regular slices: 1.1–1.4 mm target band
Within band	≥70% within band (example format)
Below band	≤15% below band (example format)
Above band	≤15% above band (example format)
Crumbs / meal	Define fines as <5 mm and set a max % (e.g., ≤20% as an example format)

For toppings, tighten fines. For inclusions that get mixed, prioritize durability and consistent thickness banding.

Parameter	Example field
Moisture	Set max (example: 6.0% max)
FFA	Optional limit (example: 1.0% max in fat)
Peroxide value	Optional limit (example: 2.0 meq/kg fat max)
Aflatoxin	Destination/customer limits (example formats exist on spec sheets)
Micro	Define APC/TPC, yeast/mold, and Salmonella negative in 25g (program-dependent)
Packaging	PE bag in carton with food-grade liner; specify net weight and pallet pattern

If your customer requires “hold-and-release” testing, include sampling plan + lab method expectations in the inquiry.

Pasteurized almonds: in U.S. programs, many supply lanes align to validated lethality treatments and documentation workflows. If you have a required log-reduction or treatment type, include it in your quote request.

Request a quote with these specs Reduce fines on your line

Breakage & fines control: what affects line performance

“Fines” (dust, small fragments) can cause inconsistent coverage, dusting, and flow variability. If you use weigh belts, vibratory pans, hoppers, or pneumatic conveyance, define fines clearly and set a measurable limit.

Example approach: “fines = material below X mm” and test by sieve. This reduces subjective disputes and improves repeatability.

Thicker slices generally survive conveying better. Extra thin slices often maximize coverage but can generate more fines if handled aggressively.

Strong liners and stable case packing reduce transit breakage. Ask for pallet pattern alignment if your DC has constraints.

Define inspection method (sieve test, sample size, acceptance) so receiving decisions are consistent across shipments.

If your current supply is generating too much dust, tell us your conveyance type (vibratory, belt, pneumatic), your drop heights, and the slice category. We’ll suggest practical adjustments (thickness band, tighter fines limit, packaging).

Storage & shelf-life planning

Almond quality is sensitive to oxygen, heat, and light. For best stability, store almonds in cool, dry, odor-free conditions and avoid direct sunlight. Cold storage ranges and humidity targets are often used in commercial programs (and packaging choices can materially affect oxidation outcomes).

Keep cool + dry: helps slow oxidation and preserve flavor.
Avoid sunlight: prolonged exposure can darken product and reduce stability.
Odor control: store away from strong odors; nuts can absorb odors.
Rotate stock: FIFO reduces aged inventory variability.

A common industry guideline is 35–45°F (2–7°C) with 55–65% RH in cold storage, plus packaging that limits moisture pickup and oxidation.

If you freeze almonds, packaging should seal well to protect from ice formation and moisture.

Export lanes: include transit time, port, and temperature exposure expectations. These often change packaging and safety stock planning.

How sliced almonds are typically produced (why screening matters)

Sliced almonds are commonly produced by softening kernels (dry or steam heat) prior to cutting, then drying/cooling and screening to manage sizing. That screening step is where many breakage/fines expectations are set for commercial programs.

If your customer cares about “clean slices,” specify both thickness banding and a fines threshold that matches your inspection method.

Specs checklist (quote-ready)

Send your spec sheet if you have one. Otherwise, start here for faster alignment.

Product: Sliced almonds
Form: natural vs blanched; raw vs roasted (if applicable)
Slice thickness category: extra thin / thin / regular / thick (mm)
Thickness tolerance: % within band + max % above/below band (if needed)
Breakage/fines tolerance: define “fines” size threshold + max %; appearance requirements
Moisture target: to reduce clumping and protect texture
Oxidation/rancidity expectations: shelf-life goal and storage temperature range; optional PV/FFA limits
Micro requirements: limits and pasteurization preference (if applicable)
Mycotoxins: aflatoxin limits if required by your destination/customer program
Packaging: bags/cartons, liner requirements, and pallet constraints
Volume: first order + forecast cadence
Destination: city/state/country (and port if export)
Documentation: COA, allergen statement, traceability/COO, certifications if required

Share your application (bakery topping, bar inclusion, cereal/granola, frozen dessert) and your process conditions and we’ll suggest practical spec targets for performance and shelf-life.

FAQ: Sliced almonds

What specs do you need to quote bulk sliced almonds?

At minimum: form (natural vs blanched), slice thickness category, breakage/fines tolerance, packaging, volume, destination, and timeline. If you have a spec sheet, share it; otherwise use the checklist above.

How do I pick the right thickness for my application?

Use extra thin/thin for high-coverage toppings and light crunch, and regular/thick when you need better durability in handling, mixing, or conveyance. If you use automated dosing, define a fines limit to keep flow consistent.

Do you ship sliced almonds outside the United States?

Yes. We support export lanes depending on destination, volume, packaging, and required documentation. Share the country/port and timeline for planning.

Can you provide COA and traceability documentation?

Yes. COA and traceability documentation are available per supplier program. If you require certifications, note them in your inquiry.

How should sliced almonds be stored for best shelf-life?

Store cool and dry, protected from oxygen and light. Avoid heat, humidity, and strong odors to reduce oxidation and quality drift. Share your facility conditions and expected hold time for tailored guidance.

Can you support pasteurization and validated process documentation?

Yes. If you require pasteurized almonds or specific program documentation, include your requirements in the inquiry so we can align the right supply lane.