Sabah Cheddar Cheese Dip 750g

The product is packed into corrugated export master cartons containing either 6 or 12 units per carton, optimized for HORECA and pallet loading. Cartons are moisture-resistant to prevent structural degradation in cold storage warehouses.

The emulsifying salt system is engineered to prevent syneresis and oil separation at holding temperatures up to 65°C. When cooled, the matrix reverts to a smooth paste without skin formation or grainy curd aggregation.

Standard export MOQs start at one mixed pallet (500–700 kg) up to full 20ft/40ft Reefer FCL shipments. The container temperature setpoint must be strictly locked at +4°C accompanied by validated temperature data-loggers.

Yes, each production lot is accompanied by a certified COA (covering moisture, fat in dry matter, total plate count, coliforms, and pathogens) alongside national veterinary health certs and Halal documentation for customs clearance.

The dry matter is standardized around 40% to 45%, with fat in dry matter (FDM) exceeding 40%. This profile delivers a robust dairy mouthfeel while ensuring structural integrity throughout commercial distribution.

Once the foil seal is pierced, the tub should be resealed with its plastic lid, kept at +4°C, and utilized within 5 to 7 days using sanitized utensils to avoid cross-contamination.

For contracted wholesale volumes, custom inkjet coding (Gregorian/Hijri dates) and multi-language compliance labeling tailored to GCC, Eurasian, or regional target market regulations can be arranged.