B.A Frozen Chicken Cordon Bleu

The standard wholesale MOQ is 100 master cartons for domestic distribution, and a 20ft or 40ft reefer container (FCL) for international export contracts. Outer cartons use heavy-duty moisture-resistant corrugated boards stacked efficiently on Euro/ISO pallets to permit balanced sub-zero air circulation.

Exported under HS Code 160232, this poultry item demands an unbroken cold chain monitored at -18°C or lower using USB/GPS data loggers. Each export consignment is dispatched alongside Veterinary Health Certificates, Halal compliance paperwork, and rigorous microbial lab analysis.

The outer meat mantle is made from deboned chicken breast fillets, with total poultry components (fillet plus ham) making up approximately 60-65% of net weight. The core contains melting processed cheese formulated to retain viscous stability during frying without leaking out excessively.

For high-volume kitchens, deep-fry the unthawed units directly at 170-175°C (338-347°F) for 7 to 9 minutes until the core temperature reaches at least 74°C (165°F). Alternatively, bake in a preheated commercial convection oven at 200°C for 15-18 minutes for a lower-oil finish.

A multi-stage battering system with specialized adhesion starches bonds extruded breadcrumbs firmly to the fillet, preventing shedding or chipping during heavy intercity transit. Inner trays and modified atmosphere cushioning further absorb mechanical vibrations.

Subject to meeting high-volume annual contracts, B.A Food Industries supports private label (OEM) manufacturing for major supermarket chains and international distributors, following formulation vetting and regulatory approval by the quality assurance department.

Fresh poultry is procured daily from certified modern slaughterhouses under full veterinary oversight. The facility is audited under ISO 22000 food safety management, HACCP, and Halal protocols, guaranteeing batch consistency for ongoing commercial supply programs.