Shirin Asal Sour Belt Fruit Pastille Item 206

High-barrier metallized films boasting near-zero Water Vapor Transmission Rates (WVTR) combined with low internal belt water activity (under 12%) completely prevent sugar dust deliquescence.

The exterior dust features an 85:15 ratio of superfine crystal sucrose to blended malic/citric acids. This delivers an immediate sharp sour tang that smoothly transitions into sweet fruit gelatin chewiness.

Continuous roller extruders equipped with precision rotary cutters maintain belt width at exactly 24mm and thickness at 2.2mm, assuring consistent chewing resilience across all production batches.

No; acid levels are formulated within strict international food safety tolerances, quickly diluting upon contact with natural saliva to deliver high sour notes without dental corrosion.

Stock must remain below 22°C away from solar radiation. For Gulf or tropical marine routes, reefer containers locked under 50% relative humidity are mandatory to prevent sweating.

The baseline export MOQ is 50 master shippers. In full container logistics, a 40ft High Cube holds between 2,000 and 2,200 cartons (roughly 20 to 22 metric tons net).

Yes; distributors can seamlessly consolidate Sour Belt 206 alongside Gummy Bear 201 and other gummy SKUs on standardized mixed pallets within a single shipping order.