HOME > OUR EXPERTISE > Our manufacturing processes

Our manufacturing techniques: between tradition and modernity

We keep our recipes secret as they represent history, tradition and the ancestral techniques used by a qualified team which rigorously applies the methods used in times gone by.
Cold grinding and crystallization are the mainstays of the manufacturing processes used by Perl'Amande, connecting tradition and modernity to preserve the natural flavour of the fruit and its original nutritional values!

The method makes all the difference!

The artisanal expertise which has been exclusive to Perl’Amande since 1920 has recently led to them being awarded the « Entreprise du Patrimoine Vivant », label (Living Heritage Enterprise), it has also resulted in products which have unequalled taste and smoothness!

Read more

Traditional methods leading to innovation

Our employees apply modern safety and hygiene regulations in up-to-date manufacturing and packaging facilities while perpetuating the traditional expertise of Haute-Provence. One of the main strengths of the company is its investment policy. Our goals is to become more modern while preserving the traditional manufacturing techniques which make our products so special.

Every year we invest in improving and renewing our machinery. We mostly buy our equipment in France, but also in Germany, Switzerland and Italy if we need a specific type of machinery. Our investment plans are examined by the production department, the maintenance department and the quality control department, after which they are approved by the management. We attach particular importance to the advice given by our employees as it is they who have to use the new machines and who want them to be ergonomic and easy to use. Each new investment is subject to a training programme to ensure all new equipment is used correctly.

Our investment strategy allows us to guarantee the organoleptic properties of our products while making them absolutely safe.  All of our manufacturing lines are included in an HACCP process (Hazard Analysis Critical Control Point), which is a method of checking the quality of our products in terms of human health.

The goal is the prevention, elimination or a reduction to an acceptable level, of all biological, chemical and physical hazards. HACCP surveys are updated each year and when new equipment is purchased or new products created.



PERLAMANDE and REFORMHAUS in Germany and Austria

When the French almond specialist meets the German pioneer of health stores.

  • French traditional know-how
  • High selection of nuts and nutritive values preserved by exclusive cold processing
  • Premium quality for gluten free raw and organic nut butters

Sharing the same values, Perl’Amande is now manufacturing under the private label LIHN for the German and Austrian market. A full range of 6 nut butters is available at Reformhaus stores and the Reformhaus online-shop from end of September.


Discover now the raw almond butter and other nut butters by following the links http://www.reformhaus-shop.de/ and http://www.reformkontor.de/neu-im-reformhaus/rohkost-nussmuse.html.


Legal Perlamande    |    ©2019   |    Contact    |    Powered by Galets Bleus Web   |