Razavi Chicken & Vegetable Strudel

Vegetables undergo rapid steam blanching followed by controlled partial dehydration before blending with chicken. This thermal prep locks in nutrients while eliminating free moisture, preventing dough sogginess during final baking.

Under standard deep-frozen parameters (-18°C), shelf life is identically established at 90 days. However, given the delicate protein structure of poultry, strict adherence to cold chain thresholds during dock unloading is strongly advised.

For regional enterprise contracts within immediate factory distribution routes, freshly baked chilled deliveries (5-day shelf life) are possible. Inter-provincial and international shipments are strictly serviced in deep-frozen form.

The shortening fats utilized in Razavi pastry lamination comply with strict food authority mandates, reducing trans-fatty acids to below 2%. This provides an optimal nutritional choice for school canteens and health-conscious organizations.

The pouches utilize multilayer food-grade polymers with optimized Water Vapor Transmission Rate (WVTR) and Oxygen Transmission Rate (OTR). This high barrier suppresses lipid oxidation and stale crumb hardening throughout storage.

When loading multi-tray convection ovens for cafeteria service, set temperature to 150°C-160°C for 7 to 9 minutes with low fan speed. This ensures thorough core regeneration without burning the decorative pastry top.

Yes, authenticated B2B buyers, distributors, and procurement teams can request sample shipper boxes dispatched under cold chain logistics alongside complete technical specification sheets.