Athar Orange Flavored Flour 500g

D-limonene aromatic terpenes are encapsulated inside food-grade modified carbohydrate matrices via spray drying. This thermal shield prevents oxidative degradation and volatilization at baking temperatures up to 200°C, ensuring the aroma of freshly grated orange zest endures in the baked crumb.

The flour is standardized with low protein (9.5% to 10.5%) and low ash (< 0.45%). This suppresses the formation of rigid, elastic gluten chains during mixing, allowing whipped air cells to expand unrestricted, resulting in an exceptionally tender, airy crumb.

The baseline wholesale MOQ is 100 master cartons of 20 units (2,000 retail packs, 1.0 metric ton net), consolidatable with blueberry and raspberry varieties on mixed pallets.

The cartons use dense kraft liners delivering an Edge Crush Test (ECT) rating exceeding 7.0 kN/m, preventing lower-tier deflection under 8-layer vertical pallet stacking during extended maritime transport.

No; the formulation contains concentrated natural peel extracts providing authentic citrus top-notes without manual zesting. Bakers may optionally add zest solely for visual decoration.

The Falling Number is standardized within the optimal 300 to 350 seconds range, ensuring alpha-amylase activity is balanced to prevent a sticky or gummy crumb structure in baked cakes.

Consignments include the official Health Certificate from the Iran FDA, Certificate of Free Sale (CFS), Halal Certificate, Chamber of Commerce Certificate of Origin, and batch-specific COA reports.