Hezar Traditional Strained Shallot Yogurt

The wild shallots are harvested from pristine mountainous regions, physically sorted, and subjected to validated microbial decontamination processes. This eliminates soil-borne microflora and fungal spores while safeguarding the pungent essential oils and natural crunch.

Sodium chloride levels are tightly calibrated within a balanced 1.0% to 1.2% window. This mild salinity enhances savory depth without overpowering sodium-rich potato crisps or delicate kebab platters, letting the rich dairy profile shine.

The strained yogurt is sealed only after stabilized lactic fermentation and pH endpoint control. The multi-layer composite aluminum lid features high-integrity hot-melt sealing lacquer that resists micro-expansion pressures without peeling.

Wholesale procurement commences at a baseline of 100 master cartons. Shrink-wrapped trays feature reinforced edge corners, permitting multi-tier stacking up to six layers on standard refrigerated shipping pallets.

Due to precise ultra-mechanical curd straining and high dry matter concentration, the protein matrix binds moisture effectively. Provided the 2°C to 5°C cold chain is maintained, no surface syneresis or phase collapse occurs.

Regional consumer preference strongly favors rich, spoonable savory curds infused with allium notes (garlic/shallot profiles). Hezar's rich texture and robust thermal resilience during transit render it highly competitive in regional Middle Eastern retail chillers.

The item holds active manufacturing licenses from the National Food and Drug Administration, mandatory National Standard marks, alongside ISO 22000 and HACCP accreditation. Consignments are backed by official international Veterinary Health Certificates.