Shirin Asal Fruit Jelly Center-Filled Toffee 2109

The jelly core uses high-methoxyl citrus pectin combined with standardized natural fruit juice concentrates. It is 100% free of animal gelatin, ensuring compliance with strict Halal mandates while retaining superior thermal elasticity under confectionery extrusion conditions.

The jelly center is vacuum-concentrated to a precise 78–80° Brix, complemented by a microscopic hydrophobic carbohydrate barrier during co-extrusion. This physical boundary stops osmotic moisture migration into the toffee lattice, safeguarding both textural phases over 18 months.

Cartons are fabricated from heavy-duty 5-ply Kraft linerboards. Pallets receive top waterproof shrouds prior to spiral stretch wrapping. For tropical or humid sea routes, heavy-duty calcium chloride container desiccant poles are mandated to eliminate container rain.

Standard varieties encompass sour cherry, strawberry, green apple, and orange notes, regulated by food-grade citric and malic acids. This buffering establishes a 2.0–2.5% balanced titratable acidity inside the jelly core, delivering an authentic fruit finish.

Each primary 1kg retail pouch is pre-printed with registered international GS1-13 barcodes, standardized nutritional traffic-light panels (calories, sugars, fats, sodium), and official manufacturing health licenses in Persian, English, and Arabic.

Composite batch samples are placed in climate incubators at 38°C under uniform mechanical top-load for 48 hours. Zero shell weeping and hermetic seal integrity must be validated by QA before issuing release certificates.

Commercial proformas are generated in AED, USD, EUR, or RUB under FOB Bandar Abbas terms. Settlement operates via international telegraphic transfer (T/T) on a 30% advance deposit and 70% balance against non-negotiable Bill of Lading (BL) copy.