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Namino Spicy Grilled Chicken Masala Half Ciabatta Sandwich
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Namino Spicy Grilled Chicken Masala Half Ciabatta Sandwich

Ready-to-eat chilled half ciabatta sandwich filled with grilled chicken fillet marinated in spicy masala sauce in MAP packaging.

Country of Origin
Iran
Shelf Life
5 to 7 days refrigerated
Packing
Hygienic form-fill-seal MAP packaging in moisture-resistant cartons
Unit
Carton
Storage
Refrigerated (4 to 8 °C)
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 Spicy Grilled Chicken Masala Half Ciabatta Sandwich is an innovative ready-to-eat cold-chain meal solution tailored for corporate dining, travel concessions, sports clubs, and contemporary retail chains. Featuring succulent strips of fresh chicken breast fillets grilled and marinated in an authentic spicy masala blend of ginger, coriander, and crushed chili, it is paired with mild melting cheese and an emulsified dressing inside an open-crumb crusty half ciabatta. Packaged under Modified Atmosphere Packaging (MAP), it preserves sensory spice volatiles and microbiological stability for 5 to 7 days at 4 to 8 °C.

Technical Specs

Product Type
Ready Chilled Food / Half Ciabatta Chicken Masala Sandwich
Core Ingredients
Half ciabatta, grilled chicken fillet, spicy masala spice, processed cheese, sauce
Packaging Technology
Modified Atmosphere Packaging (MAP)
Storage Conditions
Refrigerated (4 to 8 °C)
Shelf Life
5 to 7 days
Country of Origin
Iran
HS Customs Code
190590
Quality Certifications
ISO 22000 / HACCP / Halal

Packaging & Storage

Packaging
Hygienic form-fill-seal MAP packaging in moisture-resistant cartons
Min. Order
100 Carton
Shelf Life
5 to 7 days refrigerated
Storage
Refrigerated (4 to 8 °C)
Country of Origin
Iran
HS Code
190590

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FAQ

Frequently asked questions

The masala marinade incorporates hot red chili, cracked coriander seed, cumin, fresh ginger powder, turmeric, and faint undertones of cardamom and cinnamon. The heat scale is adjusted to a noticeable yet balanced spicy profile that accents the grilled chicken without overpowering the natural meat notes.

Chicken fillets are grilled inside industrial continuous hot-air convection ovens ensuring a core internal temperature exceeding 75 °C. This thermal cycle guarantees total inactivation of Salmonella and Campylobacter, immediately followed by blast chilling to below 4 °C to arrest bacterial resurgence.

Namino’s masala sauce is formulated with calibrated Brix and low water activity (aw), supported by a stable lipid emulsion. Layered placement of the processed cheese slice serves as a lipophilic barrier, impeding free water migration from the dressing into the open crumb of the ciabatta.

The standard MOQ is 100 units packed in 5-ply corrugated shippers. Institutional buyers register delivery requests 24 to 48 hours in advance through the Namino corporate sales portal, enabling scheduled early-morning dispatch via temperature-monitored refrigerated fleets.

Each single-serve portion delivers approximately 390 to 430 kcal, providing 20 to 24 grams of lean animal protein derived from chicken breast fillets and cheese, with total fats restrained below 12 grams. This makes it an ideal high-protein, satiating meal for athletes and workplace staff.

While fully suitable for cold consumption, removing the sandwich from its plastic wrap and heating it in a commercial contact grill at 180 °C for 75 to 90 seconds melts the cheese and volatilizes the aromatic masala essential oils, creating a premium hot gourmet experience.

Receiving inspectors must verify cargo temperatures using calibrated digital insertion probes (strictly below 8 °C) alongside checking MAP seal hermeticity, absence of pouch inflation, and condensation-free anti-fog film. Discrepancies prompt immediate batch replacement under supplier warranties.

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