Andre Smoky Burger

Yes, the smoke aroma is derived from refined natural condensed liquid wood smoke compliant with national and Codex Alimentarius guidelines. Harmful polycyclic aromatic hydrocarbons (PAHs) are filtered out, ensuring full food safety and zero bitter aftertaste.

To enhance smoke volatile dispersion, the meat fat is homogenized to act as a stable carrier. Structural elasticity is tuned to be marginally firmer, capturing the aromatic compounds within the protein matrix during high-heat processing.

Yes, wholesale and export orders support mixed-pallet consolidation across different product SKUs (e.g., King Burger, Smoky Burger, or 75% burger), provided that order lines conform to complete carton increments.

A controlled griddle surface not exceeding 180°C is advised. Operators should avoid raw open flames, as flare-ups can char the delicate smoke aromatics and cause bitterness.

Each production lot is subjected to rigorous testing for Salmonella, Escherichia coli, Staphylococcus aureus, and total viable count (TVC) in compliance with INSO and international food safety norms.

Patties are extruded via automated computerized portioners maintaining a tight tolerance under ±2 grams, guaranteeing precise food cost calculations for HORECA operators.

Yes, immediately following portioning, patties pass through high-velocity blast tunnels at -40°C. This rapid freeze suppresses macro-ice crystal formation, preserving cellular meat integrity.