Bahari Orange Marmalade

The orange zest strips undergo automated multi-stage blanching and water leaching to extract excessive bitter limonoids while safeguarding aromatic peel essential oils, yielding an exquisite sweet-tangy palate.

Vacuum cooking prevents sugar caramelization and darkening. Ultra-pure pectin ensures high light refraction, delivering a long-lasting mirror glaze on tarts and pastries without dulling.

The recipe relies exclusively on refined cane/beet sucrose and intrinsic fruit sugars (fructose and glucose), strictly avoiding high-fructose corn syrup (HFCS) or artificial sweeteners.

Jars are sealed using automated steam-vacuum cappers. The resulting internal negative pressure prevents oxygen ingress and guarantees zero leakage across maritime and overland handling.

Yes; alongside retail jars, it is supplied in 10kg and 12kg food-grade pails calibrated for automated industrial depositor and injection machinery.

Post-capping, jars undergo continuous tunnel pasteurization at 85°C. Lots are quarantined and verified for zero viable molds, yeasts, and osmophilic spoilers.

Bulk export consignments are processed, palletized, and prepared for customs inspection within 7 to 10 working days from order confirmation.