Bartar Pearl Garlic Pickle 670g

Discoloration caused by alliinase enzyme reactions is prevented via controlled thermal blanching, rapid enzyme deactivation, and precise pH-acidity management, ensuring the cloves maintain pearl-white opacity.

Cloves undergo mechanical sieving and optical sorting to remove broken fragments and isolate uniformly sized medium-to-large cloves, creating an aesthetically premium presentation.

Total titratable acidity (as acetic acid) is calibrated between 2.5% and 3.0%, while salt content is regulated at 2.0% to 3.5%, delivering a crisp, mildly acidic bite ideal for salad bars.

Equipped with steam-vacuum cappers and acoustic dud-detectors, the automated line monitors cap depression, instantly ejecting any jar lacking proper negative pressure.

Holds official Halal accreditation and complies with GCC Standardization Organization (GSO) directives regarding pickled vegetables, ready for seamless GCC customs clearance.

Manufactured using annealed soda-lime glass rated for thermal shocks up to 50°C. Pallet stacks can be wrapped in thermal insulation liners upon buyer request for extreme-weather routing.

Bartar contracts seasonal garlic crops during peak harvest, storing raw materials under controlled atmosphere cold storage to ensure uninterrupted year-round production and stable B2B supply.