Poplos Ready-to-Eat Cheese and Dates Sandwich

Dates undergo strict moisture calibration and surface sanitization before mechanical pitting. The automated MAP chamber pulls deep vacuum and backflushes food-grade CO2 and N2, suppressing residual oxygen below 0.5%. This complete anaerobiosis halts the metabolic pathways of osmophilic yeasts responsible for ethanol and acetic souring.

A dense, low-aw curd cheese is utilized alongside moisture-standardized semi-dry date pulp. The physical placement layers the coherent cheese block between the bread face and date pieces, acting as a lipid-protein baffle that restricts syrup capillarity into the cellular bread crumb.

Each sandwich portion supplies roughly 350 to 390 kcal, delivering 11 to 13 grams of high-biological-value dairy protein paired with natural glucose and fructose from dates. It serves as an excellent natural source of bioavailable calcium, potassium, magnesium, and dietary fiber.

The commercial MOQ is 40 master cartons. Due to just-in-time bread baking cycles, orders are confirmed 48 hours in advance and dispatched via refrigerated transport maintaining 4 to 8 °C, scheduled for pre-dawn arrival at catering receiving docks.

This product declares wheat gluten (from sandwich bread flour) and milk solids/lactose (from pasteurized cheese). These are printed in bold, highlighted typography with standardized hazard icons on packaging panels to alert consumers with celiac disease or lactose sensitivities.

While fully ready for cold consumption, removing the plastic film and warming the sandwich in a contact grill or toaster press for 45 to 60 seconds melts the cheese edges and softens the date pulp, creating a delicious hot gourmet snack.

Inbound QA auditors inspect core temperatures (strictly 4 to 8 °C via calibrated probe), hermetic seal integrity of MAP thermoformed packs (zero deflation or micro-leaks), bread softness without mechanical crushing, and lot consistency against the certified COA dossier.