Parlan Economic Mixed Nuts

The baseline industrial formulation typically comprises approximately 35% large roasted peanuts, 25% premium pumpkin seeds, 20% Jabani melon seeds, 10% double-roasted chickpeas, and 10% tree almond kernels. This ratio balances aesthetic visual variety and savory mouthfeel while anchoring the unit cost at an optimal price point for institutional wholesale tenders.

Individual components undergo segregated roasting inside continuous rotary hot-air roasters calibrated to specific thermal curves, preventing scorched pericarps or undercooked cores. Post-blending, cumulative moisture is driven below 3%, and the batch is immediately hermetically packed into heavy-gauge poly liners to resist ambient humidity ingress during transport.

The formulation utilizes food-grade refined salt brine dosed at 1.2% to 1.5% by weight. This salting index establishes an appetizing, balanced savory note without stinging sodium peaks or chalky white salt coats on the shells, meeting consumer health preferences.

The baseline MOQ for this SKU is 50 master cartons of 10 kg (500 kg net). For institutional consignments exceeding 2 metric tons, buyers can consolidate this product alongside other Parlan catalog lines (such as dried fruit sheets or figs) under a single commercial invoice and health dossier.

Given the presence of oilseeds and peanuts, the peroxide value of extracted lipids is systematically titrated for every production batch. Clearance requires readings strictly beneath 2 meq/kg. Opaque 5-ply cartons and barrier poly bags seal out ambient light and atmospheric oxygen, arresting rancidity.

Yes; for contractual volumes exceeding 3 metric tons, wholesale buyers can modify the inclusion percentage of individual kernels to match targeted budgets or regional preferences. Adjustments such as omitting melon seeds, augmenting peanut ratios, or integrating other seeds are accommodated on dedicated blending lines.

Master cartons must reside on pallets at least 30 cm from peripheral walls in climate-controlled spaces at 10°C to 15°C with relative humidity capped beneath 45%. Open exposure to ambient air or proximity to moist, odorous goods must be avoided to prevent moisture uptake and loss of crispness.