Kermani 40% Pistachio Angabin Flour Gaz 450g

The flour bed consists of food-grade, roasted, and sieved wheat flour specifically processed for gaz conservation. Its primary engineering function is to prevent sticky pieces from fusing together, absorb surplus ambient moisture, and prevent lipid degradation during transit. It is fully edible and safe, although consumers typically tap off excess surface flour before serving to enhance texture and the aromatic notes of the pistachios.

Natural Angabin (a wild manna harvested from astragalus plants) adds complex plant sugars and polysaccharides that deliver a delicate, mild sweetness rather than the sharp bite of refined sugar. It improves moisture retention, confers a velvety chewy mouthfeel, and imparts the signature herbal aroma essential for authentic top-tier Isfahan Gaz.

International transit requires dry, temperature-controlled shipping maintaining 15°C to 18°C with relative humidity below 55%. Extreme fluctuations above 24°C cause nut oil migration and texture softening. Shipments to warm regions like the Persian Gulf should utilize reefer containers or insulated dry boxes.

Incoming batches of Iranian pistachios undergo stringent testing via HPLC protocols in certified laboratories to ensure total aflatoxin levels comply strictly with EU and international standards (typically below 10 ppb). A comprehensive Certificate of Analysis (COA) is issued for export lots.

Each master carton accommodates 20 individual 450g boxes (approx. 9 kg net weight), measuring 48 x 32 x 25 cm. Standard Euro-pallets (120 x 80 cm) comfortably stack 64 master cartons across 8 tiers, fully stretch-wrapped and corner-protected for intermodal transport.

For bulk export contracts, Kermani accommodates custom multilingual compliance labels including local nutrition fact panels, importer details, Arabic/English/Russian ingredients, and regional barcodes applied directly to packaging in accordance with destination country food authority guidelines.

Once opened, leftover gaz pieces should remain immersed within their protective flour layer inside a sealed food-grade plastic bag or airtight container. Leaving gaz exposed to room air or standard refrigerator humidity leads to premature hardening of the traditional crumb structure.