Andre Hawaiian Cheese Hot Dog

The formulation utilizes heat-stable processed cheese cubes engineered to melt uniformly without compromising the structural casing of the hot dog. When grilled or placed on roller grills up to 180°C, the cheese softens into a creamy consistency while remaining securely inside the dense meat emulsion.

The standard Minimum Order Quantity (MOQ) is 150 kg for direct regional delivery and 500 kg for inter-provincial palletized transport. All consignments must strictly travel in refrigerated vehicles equipped with continuous temperature loggers maintaining 1°C to 4°C.

The product is stuffed into high-barrier permeable casings suitable for smoking. While retail lines typically utilize edible collagen-based casings, institutional wholesale batches in peeling casing require stripping before roller grilling as noted on the secondary label.

Once the vacuum seal is broken, exposure to oxygen and moisture from the cheese necessitates usage within 72 hours. Opened units must be stored in airtight gastro-containers at 0°C to 4°C to prevent lipid oxidation and microbiological shifts.

The protein-fat emulsion is engineered to endure up to 4 hours on standard commercial roller grills at holding temperatures (around 65°C) without casing shriveling, core toughening, or excessive cheese leakage.

Labeling clearly declares milk derivatives (processed cheese, casein, and lactose) and potential gluten traces from functional binder spice mixes, fully aligned with standard national and international food safety declaration norms.

Export consignments are accompanied by official Veterinary Health Certificates, Halal compliance paperwork, and a batch-specific COA covering microbiological parameters (Salmonella, Listeria, E. coli) and residual nitrite levels.