Bahari Lemon Jelly

Acidity is standardized between pH 3.2 and 3.4 using natural citric acid buffered with sodium citrate. This delivers clean, vibrant citrus tartness without sharp pungency, harmonizing with 68%–70% Brix sweetness.

No; the tightly bound pectin network and depressed water activity prevent moisture migration into laminated dough, preserving crisp, flaky pastry sheets during and after baking.

The calibrated ratio of reducing sugars (glucose and fructose) paired with sucrose and balanced acidity inhibits sucrose crystal seeding, retaining absolute optical clarity.

Applied cold with a pastry brush or palette knife without pre-heating, it glides across fruit tarts to seal surfaces with an oxidation-resistant, crystal-mirror finish.

All processing kettles and piping circuits run automated Clean-in-Place (CIP) sanitization cycles with hot alkaline/acid washes and live steam sterilization, destroying osmophilic spoilage flora.

The 12kg pails are molded from high-density impact-resistant virgin polypropylene with reinforced structural ribs, safely supporting vertical pallet stacking up to 4 tiers without sidewall buckling.

Industrial clients and chefs can request evaluation sample kits via the Iranco portal or through factory sales desks, supplied alongside Technical Application Sheets.