Hezar Chili Flavoured Yogurt

As a fresh pasteurized dairy product containing zero chemical preservatives, transport fleets and reefer containers must enforce an unbroken 2°C to 5°C profile. Thermal fluctuations exceeding 7°C will accelerate lactic fermentation, leading to whey separation (syneresis) and texture breakdown.

The standard domestic MOQ is 50 cartons, while intercity wholesale orders require a minimum of 1 full Euro-pallet (96 to 120 shrink-wrapped master cartons depending on pack density). Cross-border export consignments are fulfilled in standard 20-foot reefer containers with reinforced stretch wrapping.

Hezar utilizes natural processed red chili puree, chili flakes, and standardized botanical oleoresins. The exclusion of synthetic artificial heat additives ensures a stable natural color and a pleasant, gourmet pungency that integrates smoothly with the milk fat matrix.

The product falls under HS Code 0403 (fermented dairy products and flavored yogurt). Commercial export operations require a Veterinary Health Certificate, factory Certificate of Analysis (COA), Halal certification, and localized multilingual nutrition labeling compliance.

Due to the fresh nature of the product, HORECA accounts utilize weekly batch purchase orders shipped immediately post-incubation. Food service kitchens typically deploy this item as a ready-to-serve spicy dip for grilled meats and artisan burgers, achieving rapid turnaround before expiry.

The industrial stirred formulation employs high-pressure homogenization and an optimized milk protein network to withstand standard transit vibrations without phase separation. However, strict chilling is essential, as thermal stress is the primary trigger for syneresis.

Yes, verified distributors and procurement firms can request temperature-controlled sample shipments accompanied by comprehensive physicochemical and microbiological Certificate of Analysis (COA) test records.