B.A Potato Croquette

Loading and transit must be conducted in reefer containers equipped with calibrated data loggers maintaining -18°C or colder. Temperature spikes above -15°C compromise the crust structure and cause agglomeration.

Moisture-resistant 5-ply corrugated master cartons engineered for cold storage conditions are stacked on standard 100x120 cm pallets, fully strapped and stretch-wrapped to prevent compression damages.

Direct deep frying of frozen pieces in vegetable oil at 175-180°C for 3 to 4 minutes provides the crispest profile. Alternatively, convection baking at 200°C for 10-12 minutes without prior thawing is recommended.

The breading crumb utilizes refined wheat flour, natural paprika extracts, and permitted caramel color, fully formulated without artificial synthetic dyes or high-trans hydrogenated oils.

Consignments are accompanied by Official Food & Health Certificates, ISO 22000, HACCP, Halal certification, and comprehensive batch-specific Certificates of Analysis (COA).

Due to pre-gelatinized starch batter barrier technology and precise crumb granulometry, oil uptake during standard deep frying is tightly maintained within 6% to 8% by weight.

Private label contracts require a baseline MOQ of one 20ft reefer container (approx. 12 metric tons), with packaging plates initiated upon regulatory and artwork approval.