Barjil Chocolate Coated Hazelnut Dragee

The chocolate coating is engineered with high-grade cocoa solids and fats calibrated for a melting point around 30-32°C. A final glazing process using food-grade shellac forms a protective, high-gloss micro-barrier that prevents individual pieces from clumping or softening during standard inland transit up to 22°C, maintaining crisp textural separation.

The standard wholesale MOQ is 15 master cartons of 10 kg each (150 kg net weight). Each carton holds two 5 kg moisture-proof metallized bags measuring 38x28x20 cm. Standard 100x120 cm pallets accommodate 60 cartons (6 layers of 10 boxes), totaling roughly 630 kg gross, wrapped with multi-layer stretch film and edge protectors.

Hazelnuts are introduced to the panning drums immediately following roasting and sorting. The dense chocolate envelope acts as an impermeable physical barrier against oxygen contact. Combined with nitrogen-flushed metallized packaging and an incoming hazelnut oil peroxide threshold below 1.5 meq O2/kg, rancidity is effectively prevented over the entire 12-month shelf life.

The facility operates dedicated cleaning and allergen management protocols addressing tree nuts, dairy, and soy lecithin, reflected clearly on export labeling. Quality assurance testing confirms negative Salmonella in 25g, Enterobacteriaceae below 10 CFU/g, and total aflatoxin below 4 ppb, strictly satisfying GCC and Eurasian customs sanitary standards.

Yes, for orders exceeding 1.5 metric tons, custom formulations such as 60% or 70% dark chocolate coatings, as well as white or caramel profiles, can be developed. Barjil’s packaging facility also accommodates private label (OEM) runs in 100g to 250g pillow pouches, PET jars, or decorative tin containers adhering to international retail specifications.

Registered commercial buyers can request a 500g testing kit drawn from current factory inventory upon submitting a formal business inquiry. Samples are dispatched alongside Technical Data Sheets (TDS) and batch COAs, allowing buyers to verify crunch, chocolate mouthfeel, and kernel caliber prior to finalizing commercial deposits.

Due to the temperature sensitivity of chocolate in warmer seasons, export deliveries utilize temperature-controlled reefer containers set at 16-18°C with onboard data loggers. Barjil’s trade division manages bilingual commercial invoices, detailed packing lists, Certificates of Origin, Phytosanitary approvals, and customs declarations under standard FCA, FOB, or CFR terms.