B.A IQF Frozen Chopped Dill 400g

Dill contains delicate volatile terpenes, primarily carvone and limonene, which degrade quickly under mechanical friction or thermal exposure. B.A utilizes cryogenic rotary cutters with razor-sharp micro-serrated blades operating within chill-jacketed housings to prevent crushing and juice exuding. The cut herbs are instantly conveyed into a -40°C IQF air tunnel, instantaneously freezing individual leaf shreds and locking in natural chlorophyll and aroma.

Due to proximity to soil during growth, raw dill passes through a four-tier cascading flotation wash, turbulent de-stoning hydrocyclones, and vibrating dirt screens. Final disinfection employs dissolved ozone treatment, destroying wild yeasts, molds, and surface bacteria without leaving halogenated or synthetic chemical residues. Testing verifies zero tolerance for Salmonella and pathogenic E. coli, maintaining low Total Viable Counts (TVC).

For industrial rice production, frozen dill is scattered over steaming, drained parboiled rice immediately before the final steaming step; the rising steam instantly activates the essential oils and disperses the herb uniformly without clumping. In cold sauce formulation (e.g., tartar sauce) and dairy spreads, it is dispersed directly from the frozen state into blenders, avoiding water weeping and preserving sauce viscosity.

Wholesale orders start at an MOQ of 100 master cartons (1,000 kg net). The primary pouch utilizes a specialized three-layer co-extruded laminate engineered with a matte UV barrier that prevents photochemical oxidation and chlorophyll photobleaching. Shippers are five-ply corrugated heavy Kraft cases protecting the internal contents from direct warehouse light sources and stacking deformation.

Each dispatched batch is accompanied by an accredited Certificate of Analysis (COA) reflecting Total Aerobic Count, Yeast & Mold levels, absence of Listeria/Salmonella, and gas chromatography tests confirming zero organophosphate pesticide residues as per Codex Alimentarius. The manufacturing site operates under active ISO 22000 and HACCP management frameworks with Halal certifications.

While IQF freezing is the plant's core competence, unprinted food-service bags of 5 kg and 10 kg can be packaged directly into bulk cartons for high-volume processors, significantly trimming packaging costs per kilogram. Regarding dehydrated culinary herbs, contract processing using the facility’s specialized industrial dehydration tunnels can be arranged under advance contractual agreements.

Chopped leafy greens possess an exceptionally high surface-area-to-mass ratio, making them prone to rapid ambient heat absorption. Kitchen operators should extract pouches directly from -18°C freezers, scoop the required grammage using dry utensils, and reseal and return the remainder immediately. Leaving pouches exposed at ambient prep room temperatures triggers thawing, cell weeping, and subsequent refreezing into dark solid blocks.