Kermani 40% Pistachio with Gaz-Angabin Bite-Sized Gaz Box Pack

Gaz-Angabin is a rare natural exudate produced symbiotically by psyllid insects on wild Astragalus bushes in the Zagros mountains. Rich in natural fructose and oligosaccharides, it preserves confection moisture, prevents staling, and imparts a velvety texture with mild, non-cloying sweetness.

This positioning results from two critical factors: the 40% content of top-grade green pistachio nuts, and the scarce, labor-intensive harvesting of wild Gaz-Angabin manna, which commands substantial raw material costs globally.

Due to the temperature sensitivity of Angabin manna and pistachio fats, reefer containers must be set to a constant 16°C (+/- 2°C) with active humidity control to prevent both cold-hardening and thermal softening.

The finished product exhibits a moisture level between 5.0% and 6.5%, with reducing sugar levels calibrated between 18% and 22%. This ensures compliant elasticity and microbial stability under ISIRI confectionery norms.

This SKU utilizes rigid presentation boxes finished with turquoise and gold hot-foil embossing, embossed traditional motifs, and selective UV varnishing, offering ceremonial presentation and structural protection.

Owing to raw Angabin supply limits, the MOQ is set at 30 master cartons (600 retail boxes). This corresponds to a dedicated copper cauldron cooking batch, ensuring maximum batch uniformity and freshness.

Yes, all inbound Angabin batches undergo carbohydrate profile chromatography testing. The absence of synthetic flavor compounds and artificial sugar substitutes is validated by national reference laboratories.