Mandorla Tostata
Elenka product code 772
Almonds taken to a decisive toast, giving a darker, more assertive almond than the untoasted Sicilian paste, at 80 to 100 grams per litre of mix. It is the almond for a cabinet where almond has to be noticed rather than admired.
Specification sheets are supplied to trade customers on request.
About Mandorla Tostata
Almond appears twice in this range, and the two products are as different from each other as the two ends of the hazelnut line. Both are almond; only one of them announces it.
What it is
A paste made from skilfully toasted almonds, giving what Elenka describes as a more decisive flavour, dosed at 80 to 100 grams per litre of finished mix. Elenka also points to it specifically for flavouring patisserie creams.
Toast changes almond more than it changes any other nut
Untoasted almond is delicate, sweet and marzipan-adjacent — a flavour that sits underneath and rounds things out. Toasted almond is a different ingredient: darker, drier, nuttier in the way people mean when they say nutty, and immediately identifiable.
That is why the dosages differ so much. Mandorla Sicilia runs at 130 grams per litre because a quiet flavour needs volume to register. This one runs at 80 to 100 because a toasted one does not.
Neither figure says anything about quality. They say something about how loudly each product speaks, which is the single most useful thing to understand about dosage in this whole category.
Which one belongs in your cabinet
If you carry one almond, carry this one. A busy Australian board with twenty flavours is a hostile environment for a delicate flavour: customers are choosing in seconds, tasting one spoon at most, and a subtle almond simply loses to the tub next to it.
If you carry two, the pair is genuinely interesting — the same nut in two registers, which is the same trick the hazelnut line plays with Piemonte I.G.P. and Laurus and one that customers notice without being able to name.
Into pastry
Toasted almond survives being surrounded, which delicate almond does not. In a tart, a filled brioche or a layered cake, the pastry itself contributes flavour and texture that will bury a subtle cream; a toasted almond cream reads through it.
That makes this the more versatile of the two products for a site running a pastry bench as well as a cabinet, and it makes a 2.5 kilogram pail turn over faster than it looks.
What we do not publish
Ingredients, allergens, shelf life and storage conditions are absent from this page because no Elenka specification sheet is held for the Australian range. Absent means the data is not held, never that the answer is no. Almond is a declarable tree nut in Australia and the obligation falls on the business serving the customer — request the sheet.
Technical specifications
| Recommended dosage | 80–100 g per litre of mix — Dosed lower than Mandorla Sicilia because the toast carries further. |
|---|---|
| Format | 2.5 kg pail, 4 per carton |
| Applications | gelato, pastry cream, semifreddo, mousse |
| Elenka product code | 772 |
Full specification on request
The ingredient list, allergen declaration, shelf life and storage conditions for Mandorla Tostata are provided on the Elenka specification sheet. We supply it on request — please do not rely on the product name when answering a customer allergen enquiry.
Related products
Mandorla Sicilia
A Sicilian almond paste dosed at 130 grams per litre of mix — high, because almond is a quiet flavour that needs volume to register. Beyond gelato it is the base for granita di mandorla and for almond milk, which is how it is actually used in Sicily.
Code 2613 kgCroccante di Mandorla
Caramelised Sicilian almonds processed by hand into granules. It has two lives: sprinkled at service it is a decoration, and worked into a mix at 130 to 150 grams per litre it is a flavouring with the authentic taste of almond brittle.
Code 1972 kgNocciola Laurus
The intensely roasted end of Elenka's hazelnut range: dark in colour, robust in flavour and unmistakably hazelnut from the first spoonful. Dosed at 80 grams per litre of mix, it is the paste that holds its ground in a variegated or chocolate-forward tub.
Code 4865.5 kgArachide
A peanut paste made from skilfully toasted peanuts, dosed at 100 grams per litre of mix. Peanut is the nut Australian customers already know best and the one almost no gelateria carries, which is the entire commercial argument.
Code 5562.5 kg
Frequently asked questions
How does it differ from Mandorla Sicilia?
Toast level, and therefore dosage. Mandorla Sicilia is the untoasted Sicilian almond at 130 grams per litre — delicate, sweet, marzipan-like. This one is decisively toasted and runs at 80 to 100, because a toasted nut carries further.
Which should I carry if I only carry one?
Mandorla Tostata, in most Australian cabinets. Toasted almond registers immediately and survives a busy board; the delicate version is the better product and needs a customer who is paying attention.
Does it work in pastry?
Yes — Elenka points to flavouring creams for patisserie specifically. A toasted almond cream reads clearly through a tart or a filled pastry where a delicate one gets lost under the pastry itself.