Hezar Local Sour Doogh with Angelica Flavour

Hezar Angelica Local Doogh maintains a 60-day shelf life when managed continuously within cold-chain infrastructure between 1°C and 4°C. Maintaining strict temperature control prevents secondary microbial fermentation and bottle bloating during warehouse storage and refrigerated long-haul transport.

The standard minimum order quantity is 200 shrink-wrapped packs (12 bottles per pack). For regional refrigerated containerized exports (40ft Reefer), goods are stacked onto treated 120x100 cm pallets with reinforced edge protectors and shrink-wrapping for high-transit road and sea freight.

Doosheh Dairy uses standardized angelica botanical extracts alongside micronized purified herbal particles in the Hezar line. This formulation ensures uniform aromatic dispersion, eliminates gritty dark sedimentation at the bottle base, and maintains stringent microbiological safety standards.

The acidity is naturally developed through controlled fermentation using lactic starter cultures, standardizing final pH within 3.8 to 4.2. Mild carbonation arises from traditional fermentation kinetics, subsequently stabilized via thermal batch processing prior to bottling to prevent container rupture.

Every export consignment is supplied with an official Certificate of Analysis (COA), Ministry of Health Phytosanitary/Health Certificate, Halal Certification, Chamber of Commerce Certificate of Origin, and customs documentation tailored to HS Code 040390.

For long-term contractual volume buyers meeting production run thresholds, factory packaging can be customized with bilingual shrink-sleeve labels in Arabic, English, or Russian, aligning nutrition facts with destination regulatory boards.

Unlike standard industrial products artificially saturated with injected CO2 gas, the slight sparkle and characteristic acidity of this product stem from natural microbial cultures, formulated entirely without artificial chemical flavouring essences.