Sabah UHT Breakfast Cream 200g

No, the two-stage high-pressure homogenization permanently stabilizes milk fat globules within the protein matrix, preventing oiling off or whey separation. However, warehouse storage should remain below 25–30°C away from direct sunlight to maintain optimal viscosity.

Master cartons containing 24 units are constructed from 5-ply moisture-resistant corrugated board. Each 100x120 cm export pallet holds approximately 120 to 140 cartons (arranged in 8–10 tiers). The boxes feature robust edge crush resistance to withstand heavy container transit stresses.

Formulated as a 30% breakfast cream, it is primarily intended for direct table spread and culinary applications. For confectionery whipping, it requires prior chilling to 2–4°C for 24 hours and often blending with stabilizing agents; however, it excels directly in ganaches, mousses, and baking fillings.

Standard parameters feature a maximum titratable acidity of 0.14% (as lactic acid), solids-not-fat (SNF) of at least 5.5%, and milk fat of 30.0% min. Due to UHT processing, total viable microbial count, coliforms, and yeast/molds are zero (commercial sterility compliant).

With substantial Tetra Pak line capacity at Sabah plants, volume orders up to three 40ft containers can be produced and packed within 7 to 10 business days following proforma confirmation. Recurring contracts benefit from dedicated monthly allocation.

Yes, the product holds official accredited Halal certification, sanitary export clearance, and complies with GSO dairy standards, with a consistent export footprint across Iraq, the CIS region, and neighboring states.

Export sales are commonly executed under EXW (Ex Works at the factory) or FCA (Free Carrier at designated borders). Depending on buyer requirements and freight arrangements, FOB (Southern Iranian ports) or CPT/CIP destination terms can be structured.