Bahari
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FAQ
Operating industrial vacuum pan evaporators, the facility processes over 40 metric tons of fresh orchard fruit daily. Boiling under partial vacuum at 60–65°C prevents sugar caramelization, thermal darkening, and flavor staling, yielding homogenous Brix values.
Brix readings are verified continuously via calibrated digital refractometers within the 65%–68% window. Tests for Bostwick consistency, pH control (3.0–3.3), and syneresis resistance ensure dense, non-weeping pectin gelation.
The facility operates under accredited ISO 22000, HACCP, ISO 9001, and Halal systems, subjected to continuous regulatory compliance audits by the Iranian FDA and the national standards body (ISIRI).
Export orders are handled under EXW Urmia, FCA/CPT at major border terminals (Bazargan, Razi), or FOB Bandar Abbas/Anzali ports, accompanied by comprehensive commercial invoices, packing lists, and export declarations.
Yes; equipped with washing, slicing, vacuum cooking, and automated packaging lines for retail glass jars and bulk food-service containers, Bahari contracts private-label manufacturing matching client recipes and volume requirements.
Every export consignment is accompanied by a batch Certificate of Analysis (COA) detailing Brix and microbiology, an Iranian FDA Health Certificate, international Halal validation, packing list, and Chamber Certificate of Origin.
The domestic wholesale MOQ is 50 master cartons. For international export, the minimum order is one 20ft dry container (approx. 18,000–22,000 glass jars depending on gross packaging weight).
Glass jars are packed into heavy-duty 5-ply cartons featuring interlocking corrugated cell dividers to isolate glass surfaces, wrapped in thermal shrink film. Pallets are secured with dense edge protectors and heavy stretch wrap.
