Sard O Taze IQF Frozen Pitted Sour Cherry

Sard O Taze employs precision multi-needle pitter arrays synchronized with manual verification checkpoints. Process standards target a minimum 99.8% pit-free threshold, complying with stringent European and Codex Alimentarius guidelines for commercial pitted frozen cherries (tolerating fewer than 1 residual pit per 2–3 kg of bulk finished product).

No. Sard O Taze IQF Pitted Cherries are 100% pure single-ingredient fruit. There are zero added sugars, high-fructose corn syrups, citric acid washes, or heavy water glazes. The declared net carton weight reflects pure fruit mass, allowing food technologists to calculate dry matter and Brix without compensating for syrup dilution.

Due to controlled needle piercing followed immediately by IQF cryo-freezing, cellular matrix damage is contained. When subjected to baking heat in pies, tarts, and Danish pastries, the cherries maintain prominent structural volume rather than disintegrating into unappealing mush, ensuring uniform particle suspension in starch-bound bakery fillings.

Yes. The 10 kg cartons are arranged onto standard Euro (80x120 cm) or industrial (100x120 cm) wooden/plastic pallets, typically stacking 70 to 100 cartons per pallet. Pallets are secured with corner guards and heavy-gauge stretch wrap. A standard 40ft High Cube reefer container accommodates approximately 22 to 24 metric tons of payload.

Contracted cherry groves follow strict Integrated Pest Management protocols, respecting rigorous pre-harvest intervals. Finished lots undergo multi-residue pesticide screening (LC-MS/MS and GC-MS) and heavy metal assays in ISO 17025 accredited partner laboratories, strictly matching EU and Eurasian Economic Union MRL directives.

The certified shelf life is 24 months from the production packaging date when kept uninterrupted at -18°C or below. Storage facilities must control temperature variance within +/- 1.5°C; cycling above -15°C induces surface sublimation, moisture migration, and aggregate clumping inside the polyethylene liner.

Unlike thermally processed canned pie fillings or purees which undergo harsh retort heat that compromises pectin integrity, volatile top notes, and color clarity, IQF pitted fruit remains enzymatically intact and raw. It gives formulators complete control over final sugar titration without dealing with unwanted canned syrups or heavy starch bases.