Sard O Taze Frozen Fried Garlic

The minimum order quantity starts at 50 master cartons for domestic wholesale. Packing options include consumer pouches (e.g. 400g x 24 units/carton) or bulk catering bags (5kg/10kg polybags inside export cartons). For export shipments, orders are palletized on heat-treated pallets tailored to 20ft or 40ft reefer container capacities.

High-stability, refined vegetable frying oil is utilized in automated continuous fryers equipped with active fine-filtration systems. Peroxide values and FFA levels are monitored closely batch-by-batch. A rapid centrifugal de-oiling and immediate chilling step is conducted prior to IQF tunnel entry, preventing post-fry oxidative degradation.

The product strictly requires continuous sub-zero storage at -18°C (0°F) or colder. Road and marine reefers must be fitted with certified temperature data loggers. Any thawing and re-freezing cycle impairs the golden color, crisped texture, and pungent aromatic profile of the fried garlic.

Frozen fried garlic delivers fresh kitchen-fried appearance, crunchy mouthfeel, and genuine caramelized garlic aromatics impossible to replicate with dry powders or flakes. It eliminates high prep labor, oil smoke hazards, and the risk of scorching in commercial kitchens, dissolving directly into stews, braises, and dipping sauces.

Yes, comprehensive batch Certificates of Analysis (COA) covering microbial limits (TPC, coliforms, yeast/mold), peroxide value, FFA, and heavy metal testing are provided. Official export health certificates and phytosanitary clearance documents endorsed by the Iranian Food and Drug Administration are supplied for customs clearance.

Direct addition into simmering dishes, sauces, or soups while still frozen is strongly recommended to preserve cellular integrity and delicate essential oils. If used as a tabletop garnish, warm gently in a pan over low heat for 30-40 seconds or thaw unopened at room temperature for 10 minutes prior to plating.

Yes, for contracted high-volume manufacturing, dicing cutter heads can be calibrated for fine mince, medium dice, or thin garlic chips. Frying color standards (light golden to amber roast) can also be tailored to client technical specification sheets.