Sabah Shallot Yogurt 400g

The product is packed in corrugated cartons containing 24 units each. The baseline MOQ for wholesale logistics is 100 cartons (2,400 units). Standard palletization (100x120 cm) accommodates 60 cartons configured across 5 interlocking tiers.

A sustained temperature of 4°C to 6°C is mandatory across the cold chain. Fleet trailers must not exceed an 8°C upper threshold, as temperature spikes accelerate post-acidification by starter cultures and trigger syneresis (whey separation). Calibrated data-loggers are required for refrigerated dispatch.

No, the thick body is achieved strictly through solids-not-fat (SNF) balancing, optimized homogenization pressure, and controlled fermentation with thermophilic starters. The formula is free from modified starches, gelatin, pectin, or hydrocolloid thickeners.

The sealed shelf life is 21 days from production under continuous 4°C refrigeration. Once the protective aluminum seal is peeled, the yogurt should be consumed within 3 days and kept tightly refrigerated to prevent surface lipid oxidation and fungal airborne exposure.

Raw dried shallots undergo multi-stage sanitization, mechanical sorting, and controlled low-temperature thermal treatment. This protocol eliminates heat-resistant spores and environmental yeast colonies while protecting delicate volatile aromatics prior to blending into the curd base.

The SKU carries the Iranian Food & Drug Administration manufacturing license, National Standard Mark, Halal certification, and ISO 22000/HACCP documentation. Export consignments are dispatched with batch-specific Certificates of Analysis (COA) and Official Veterinary Health Certificates.

The container uses food-grade virgin polypropylene sealed with multi-layer aluminum barrier foil coated with thermal heat-seal lacquer. This barrier blocks light and ambient oxygen permeation, preventing aerobic yeast proliferation and gas formation under appropriate refrigeration.