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Namino Chicken Cold Cut Half Ciabatta Sandwich
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Namino Chicken Cold Cut Half Ciabatta Sandwich

Ready-to-eat chilled half ciabatta sandwich layered with premium chicken cold cuts, cheese, and dressing in MAP packaging.

Country of Origin
Iran
Shelf Life
5 to 7 Days Refrigerated
Packing
Hygienic MAP thermoform-seal packaging in moisture-resistant cartons
Unit
Carton
Storage
Refrigerated at 4°C to 8°C (continuous cold chain)
Certifications
ISO 22000 HACCP ISO 9001 Halal
Namino Food Industries Group
Manufacturer
Namino Food Industries Group
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Specifications & Details

Product Description

Namino Chicken Cold Cut Half Ciabatta Sandwich is an engineered, ready-to-eat cold meal designed for corporate dining, educational institutions, short-haul airline routes, and modern convenience retail. Formulated with artisan-style open-crumb ciabatta bread, thinly sliced premium poultry cold cuts sourced under strict veterinary inspection, processed melting cheese, and a low-water-activity emulsion spread, it delivers balanced macronutrients. Automated packaging under Modified Atmosphere Packaging (MAP) preserves crumb bounce and ensures food safety for 5 to 7 days under continuous 4 to 8 °C refrigeration.

Technical Specs

Product Type
Ready Chilled Food / Half Ciabatta Chicken Cold Cut Sandwich
Core Ingredients
Half ciabatta, chicken cold cuts, processed cheese, signature sauce
Packaging Technology
Modified Atmosphere Packaging (MAP)
Storage Temperature
Refrigerated (4 to 8 °C)
Shelf Life
5 to 7 days under cold chain
Country of Origin
Iran
HS Customs Tariff
190590
Quality Certifications
ISO 22000 / HACCP / Halal

Packaging & Storage

Packaging
Hygienic MAP thermoform-seal packaging in moisture-resistant cartons
Min. Order
100 Carton
Shelf Life
5 to 7 Days Refrigerated
Storage
Refrigerated at 4°C to 8°C (continuous cold chain)
Country of Origin
Iran
HS Code
190590

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FAQ

Frequently asked questions

The poultry cold cuts contain a certified minimum of 55% to 60% pure chicken meat sourced from industrial slaughterhouses under official veterinary supervision. Incoming meat lots undergo systematic histological assays and pathogen screenings to ensure the total absence of unauthorized by-products.

The inner surface of the ciabatta bread is coated with a thin lipid-emulsified barrier dressing characterized by low water activity. Coupled with inert gas balance in the MAP envelope, this culinary barrier restricts moisture leaching from cold cut slices, preserving structural crumb elasticity.

The standard wholesale MOQ is 100 units packed in corrugated master shippers. For institutional cafeteria contracts, orders are scheduled 24 to 48 hours prior to required dispatch, with daily morning deliveries executed via Namino’s dedicated reefer fleet before 7:00 AM.

The primary pouch incorporates a multi-layer co-extruded structure containing an EVOH gas barrier layer with near-zero oxygen permeability. It provides high thermal seal integrity, anti-fog inner properties for condensation-free visual clarity, and robust puncture resistance throughout cold logistics.

Each single-serve portion supplies approximately 350 to 380 kcal and 14 to 16 grams of protein with moderate saturated fat. Sodium and curing nitrite levels in the cold cuts adhere strictly to national food regulatory limits, rendering it suitable for balanced daily institutional meal planning.

Yes. Namino’s ISO 17025-compliant QA laboratories perform systematic batch screenings for pathogenic microflora including Salmonella, Listeria monocytogenes, E. coli, and Total Aerobic Counts, generating a verified Certificate of Analysis (COA) for all dispatched consignments.

Upon vehicle arrival, refrigerated bay temperature profiles are audited against calibrated temperature probes. If temperatures exceed the mandatory 8 °C limit or if pack condensation indicates a thermal shock, a non-conformance report is logged for immediate consignment replacement at no cost.

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