Sabah Shredded Pizza Topping

Sabah Pizza Topping combines refined plant lipids with concentrated dairy proteins and milk casein. This formulation is engineered to maintain uniform melt viscosity at industrial baking temperatures (260°C to 300°C), minimizing fat separation and surface blistering compared to purely dairy-based mozzarella cheese blocks.

The standard wholesale MOQ for domestic distribution is 100 master cartons (1,000 kg net). For export consignments, full reefer container shipments are managed at a strict -18°C setpoint to avoid partial thawing and subsequent shred cohesion during international freight.

The fat-protein emulsion in Sabah Topping is thermally stabilized to endure 4 to 6 minute bake cycles at 270°C in conveyor ovens. It prevents free-oil pooling that could otherwise saturate the pizza dough, securing a crispy base and resilient golden stretch.

Rapid cryogenic shredding and modified-atmosphere packaging suppress macro ice crystal formation. This processing keeps the individual shreds free-flowing directly from frozen storage, allowing kitchen staff to spread the product immediately over dough bases without thawing delays.

Operating under certified ISO 22000 and HACCP management systems, Sabah supplies all export shipments with official Veterinary/Food and Drug Health Certificates, accredited Halal certification, full Certificate of Analysis (COA), and Chamber Certificate of Origin.

Sabah Pizza Topping has an official shelf life of 6 months when maintained constantly at -18°C. Once transferred to refrigerated chillers (4°C to 8°C) for line preparation, it should be consumed within 7 days. Re-freezing thawed product is strictly discouraged.

For high-volume retail chains, food services, and overseas importers with scheduled annual quotas, custom packaging specifications and co-manufacturing inquiries can be reviewed through the factory's official commercial procurement channels.