Part 4/9:
Once adequately soaked, the almonds are sent to powerful industrial blenders where they are transformed into a fine, thick paste that will eventually be diluted with water. The ratio of almonds to water is crucial in determining the final product's consistency; a higher nut-to-water ratio results in a creamier drink, while a lower ratio yields a lighter texture.
This paste is then subjected to industrial filtration systems or presses that separate the liquid from the remaining pulp. The fibrous pulp can be repurposed as animal feed or transformed into flour, ensuring that little to no waste occurs during production.