Sabah Traditional Shallot Strained Yogurt

Raw dried shallots undergo multi-stage aqueous washing, debittering, and controlled mild thermal treatment before blending with pasteurized strained yogurt. This microbiological mitigation protocol eliminates spore-forming contaminants, yeasts, and molds, safeguarding product sterility and ensuring compliance with strict regional dairy hygiene standards.

The high total solids content of the strained yogurt base imparts an optimal yield stress and apparent viscosity, keeping shallot flakes permanently suspended without sedimentation. The dense casein gel entrapment physically locks in free water, effectively preventing syneresis during palletized truck transit.

Sabah Shallot Yogurt is a staple across Persian barbecue and kebab houses, fast-casual grilled meat concepts, and banquet catering venues. In consumer retail supermarkets, it functions as an essential savory side dip, ensuring steady repeat turnover and dependable sales margins for regional wholesale distributors.

The polypropylene tubs are formulated with food-grade opacity agents that block UV light and ambient luminescence. Because natural shallot particles are sensitive to photo-oxidation and oxidative browning in the presence of air, the airtight seal and light-barrier tub maintain flavor freshness and visual brightness.

For export shipments of flavored yogurt, standard veterinary milk clearance documents are supplemented by plant-origin testing certificates verifying shallot purity and mycotoxin absence. Consignments move under refrigerated CPT/FOB terms accompanied by official customs transit seals and verified continuous thermal monitoring logs.

No, the sensory profile is derived entirely from natural cured wild shallot flakes. Sabah does not use artificial allium essences, synthetic garlic oils, or chemical flavoring agents, avoiding harsh chemical aftertastes and preserving an authentic traditional Persian culinary profile.

Receiving facilities must feature forced-air positive-temperature cold rooms regulated between 1°C and 4°C. Pallets discharged from reefer trucks must be moved immediately inside the cold storage area without dwell time in ambient unloading docks, maintaining adequate spacing from warehouse walls for convective air cooling.