Shirin Asal Fruit Gummy Pastille Item 68

Item 68 utilizes exclusively 100% bovine Halal gelatin with a calibrated Bloom strength of 220–240 g, extracted from certified Islamically slaughtered cattle. This high-Bloom parameter imparts superior structural elasticity, a clean tooth release, and melting thermal stability up to 32°C.

Post-curing in starch drying conditioning tunnels, the finished gummy moisture is stabilized between 15% and 18%, with water activity (aw) strictly maintained between 0.55 and 0.65. This equilibrium prevents mold proliferations, syneresis, and rubbery hardening over extended shelf life.

Item 68 is packed 24 retail pouches per 5-ply carton (carton net weight ~2.4kg to 4.8kg depending on pouch size) or in 8kg bulk display boxes. A standard 120x100 cm pallet accommodates 72 master cartons (9 tiers of 8 boxes), stretch-wrapped for maritime and road freight.

Following de-starching and air-knife cleaning, gummies enter continuous tumbling polishing drums. A micro-layer of natural carnauba wax co-blended with high-stability deodorized vegetable oil is atomized onto the surfaces, producing brilliant gloss and permanently preventing inter-piece clumping.

Domestic wholesale MOQ starts at 50 master cartons. For export contracts, Item 68 can be consolidated alongside other gummy lines (Items 69 and 200) in mixed pallet consignments starting from 300 cartons for road freight or a 20ft container load (~10–12 MT).

Because gelatin begins thermal phase softening above 32°C, hot-season exports (May through October) mandate temperature-controlled reefer containers set at 18–22°C equipped with continuous USB dataloggers to avert structural deformation and pouch fusing.

Every consignment includes an accredited Certificate of Analysis (COA covering moisture, pH, total plate count, yeast/mold, coliforms, and porcine-free PCR DNA verification), official international Halal certification, and Food and Drug export sanitary licenses.