Parna Fruit Burger Snack (Model 2)

Each Model 2 Fruit Burger weighs approximately 50 to 60 grams, measuring roughly 6x6 cm. It features 3 to 4 fruit leather discs (1.5 mm thick) laminated with 2 viscous inner layers of concentrated fruit puree coulis.

The inner puree filling is formulated to 74–76° Brix. This keeps water activity strictly below 0.65, biologically suppressing mold, wild yeast fermentation, and sugar crystallization over 12 months.

Fruit Burgers are packed into rigid food-grade polymer blister cavities sealed with peelable barrier foil. This rigid blister absorbs compressive forces, preventing core puree leakage and dimensional flattening.

Each counter Show-Box holds 12 to 16 individually blistered Fruit 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 intense tartness and stability of the filling stem strictly from organic acids in wild barberries and black plums concentrated under vacuum, completely free of sodium benzoate, potassium sorbate, or synthetic flavorings.

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.