B.A Frozen Chicken and Mushroom Nugget

Prior to blending, fresh button mushrooms undergo controlled thermal blanching to deactivate polyphenol oxidase enzymes responsible for enzymatic browning and off-flavors. They are rapidly chilled and integrated into the meat matrix before continuous blast IQF freezing, guaranteeing stability throughout frozen shelf life.

No, mushrooms are calibrated into uniform micro-dices and bound with food-grade stabilizing hydrocolloids to prevent free water migration. B.A's specialized batter slurry provides high surface adhesion, keeping the golden breadcrumbs firmly bonded during vigorous commercial deep frying.

Export sales typically operate under EXW (factory gate), FCA, or CPT/CIP to designated Iranian land borders and southern ports like Bandar Abbas. International reefer trailers are pre-cooled to -20°C and loaded under seal, verified by dual-probe digital thermographs throughout transit.

Due to the wheat flour used in the breadcrumb and batter coatings, the product contains gluten. Trace amounts of soy or egg derivatives may be present due to functional seasonings. Full allergen disclosures compliant with Codex Alimentarius and target market regulations are printed on packaging.

Yes, for verified institutional buyers and distributors, sample parcels packed with dry ice can be dispatched, or collected directly from primary cold stores. Accompanying lot-specific Certificates of Analysis (covering moisture, fat, protein, and bio-burden) are supplied for technical evaluation.

Procurement teams submit their volume projections, destination port, and delivery schedule through the Iranco trade portal or official corporate channels. Once production slots and cold storage allocations are verified, an official Proforma Invoice detailing currency terms and Incoterms is issued within 48 hours.

Within dense pallet configurations and corrugated master cartons, thermal inertia maintains safe internal temperatures for up to 12 hours if doors remain sealed. However, core temperatures must never rise above -12°C, as thawing causes cellular water release from mushrooms, impairing crispiness upon subsequent frying.