Parna Filled Fruit Burger

Each Filled Fruit Burger weighs approximately 50 to 60 grams, measuring roughly 6x6 cm. It consists of 3 thick fruit leather sheets bound together by 2 viscous inner layers of concentrated fruit puree coulis.

The inner puree filling is formulated to 74–76° Brix. This high concentration suppresses water activity below 0.65, biologically preventing mold, wild yeast fermentation, or sugar crystallization over its 12-month shelf life.

The food-grade rigid blister cavity with hermetic peelable foil absorbs vertical and lateral impact forces, preventing internal coulis extrusion or structural crushing inside master shippers.

Each counter Show-Box holds 12 to 16 individually blistered burgers. Master 5-ply cartons contain 6 Show-Boxes (72 to 96 units total), resulting in a manageable gross shipper weight of 4.5 to 5.5 kg.

No, the tartness and microbiological stability stem strictly from natural fruit acids in wild barberries and plums concentrated under vacuum, completely free of sodium benzoate or potassium sorbate.

During hot summer voyages, Ghumash books refrigerated reefers set at 18–22°C. This maintains the thermal rheology of the natural pectin gel, preventing filling liquefaction and structural collapse.

Export MOQ is one 20ft container (approx. 800–1,000 master cartons). Manufacturing, ultrasonic blister sealing, batch QC release, and container staging take 5 to 7 business days post-deposit.