Milling
Enrich your pastries, desserts and culinary preparations with Silly's refined range of almond and hazelnut grinds.
A grind for every recipe
We offer different types of grind: 100% almonds, 50% almonds / 50% sugar (granulated or flour), 100% hazelnuts, 50% hazelnuts / 50% sugar, or almond-hazelnut blends.
To each creation its own grind, coarse or fine, to fit your recipe and textures exactly.
The richness of the almond, in three grinds
100% almonds
Savour the richness and depth of pure almond, ideal for macarons, cakes and creams.
50% almonds
Half almond, half granulated sugar: the sweetness of the sugar marries delicately with the almond, perfect for biscuits, cookies and tart bases.
50% almond flour
Combining almond with almond flour brings a soft texture and an intense almond taste to your cakes, muffins and financiers.
The character of the hazelnut, and the harmony of blends
100% hazelnuts
Discover the pronounced, lightly toasted character of pure hazelnut, ideal for ganaches, pralines and sauces.
50% hazelnuts
The gourmet alliance of granulated sugar and hazelnuts, perfect for toppings, fillings and ice creams.
50/50 blend
A harmonious blend of almonds and hazelnuts, ideal for adding crunch and flavour to your mueslis, granolas and energy bars.
Packaging of Silly grinds
Our almond and hazelnut grinds are available in the following practical packaging:
Guarantees with every batch
Our processes rest on the food industry's most demanding standards, monitored continuously.
All about grinds
Almond powder or almond flour: what's the difference?
Both are ground almonds. « Almond powder » is finely milled blanched almonds with a sandy texture, the base for macarons, financiers and almond cream. « Almond flour » is often finer and sometimes partly defatted. In professional pastry the terms are largely interchangeable: what matters is the grind. At Silly, the milling is tailored to your recipe.
What grind compositions are there?
100 % almonds, 100 % hazelnuts, almond/sugar blends (crystal or flour), hazelnut/sugar, and almond-hazelnut blends.
For what uses?
Macarons, creams, biscuits, tart bases, ganaches, pralines, toppings, ice creams, mueslis and energy bars.
A bespoke grind for your recipe
Composition, grind, packaging: let's talk. Quick reply from our team.