Aramis Sour Cherry Hard Boiled Candy Item 1810

The sour core comprises micronized citric and malic acid crystals co-blended with anhydrous dextrose and fruit essence, metered via precision volumetric dosing pumps. Vacuum cooking keeps shell moisture strictly below 0.8%, preventing premature acid dissolution and subsequent candy softening.

Item 1810 is standardly packed in 1,000g bags (12 bags/carton, 12kg net weight) or 500g consumer bags (24 bags/carton, 12kg net weight). A standard 120x100 cm pallet accommodates 64 master cartons of 12kg (8 layers of 8 cartons, gross pallet weight ~810 kg).

Domestic standalone MOQ is 50 master cartons. For export consignments, clients can consolidate Item 1810 alongside Items 1696, 1698, and other Shirin Asal lines starting from 300 mixed cartons or a full 20ft container load to optimize shipping economics.

The ruby-red color is derived from natural fruit anthocyanins stabilized under low pH. The high-barrier metallized wrapper reflects over 98% of incident UV/visible light, preventing photo-bleaching and color fading throughout its 24-month lifespan.

Per 100g of candy, it contains ~96g total carbohydrates (approx. 70g sucrose, 24g glucose syrups), <0.1g fats with zero trans fatty acids, and negligible sodium. Total caloric value is approximately 385 kcal per 100g.

The glass transition temperature (Tg) of Aramis candies is engineered above 38°C. Nevertheless, to ensure zero package seal stress and maintain crystalline snap, warehouses should maintain temperatures below 25°C with relative humidity below 60%.

The packaging features the ISIRI National Standard mark, International Halal badge, Ministry of Health production license, color-coded nutritional traffic lights, and an official scannable GS1 retail barcode.