Hezar Roasted Eggplant Yogurt Dip

No, freshly selected eggplants undergo direct flame roasting, peeling, and mild thermal sterilization without chemical preservatives such as benzoates or sorbates. Microbiological stability relies solely on validated pre-blend thermal processing and the yogurt's natural lactic acid barrier.

Syneresis is mitigated by mechanically expelling excess free moisture from the roasted eggplant pulp via controlled dewatering prior to blending. Concurrently, the yogurt base is concentrated to high total milk solids, maintaining osmotic equilibrium and preventing whey release under normal handling.

Yes, in addition to retail 500g tubs, Hezar produces this SKU in 2.5kg and 5kg food-grade bulk pails tailored for restaurant chains, hotel banquets, and commercial kitchens, optimizing per-portion procurement costs.

Cartons must be stacked on standard pallets placed at least 10cm from cold-room walls to facilitate uniform airflow. Stacking height should not exceed 6 carton tiers to avoid structural pressure on bottom tubs and seal integrity. Storage must remain steadily controlled between 3°C and 5°C.

Every production run undergoes strict microbiological plating adhering to national food authority protocols. Because vegetable chunks are incorporated, assays for coliforms, E. coli, and yeasts/molds are performed with heightened sensitivity; lots remain quarantined until internal laboratory clearance is officially granted.

After peeling back the barrier foil seal, provided the clip-on lid is promptly restored and kept at 4°C, the characteristic smoky aroma and fresh culinary profile remain stable for 3 to 5 days without flavor oxidation.

Sodium content is deliberately controlled below 1.2% by weight, providing a balanced savory profile while complying with modern health preferences. The seasoning avoids pungent spices to serve as a versatile side dish complement to meats and grilled foods.