Shirin Asal Traditional Walnut Soft Baked Cookie 326

Incoming walnut lots undergo HPLC testing to ensure strict compliance with international aflatoxin thresholds (B1, B2, G1, G2). Concurrently, native walnut oil peroxide values are verified below 1.0 meq/kg prior to inclusion to prevent oxidative rancidity in the finished crumb.

Walnut lipids are dense in oxidation-prone Omega-3 and Omega-6 polyunsaturated fatty acids. Utilizing vacuum-metallized dual-layer film with ultra-low oxygen transmission rates combined with natural mixed tocopherols (Vitamin E) safeguards the biochemical stability of walnut fats throughout 12 months.

Outer shippers are constructed from reinforced 5-ply fluted corrugated board with Box Compression Test (BCT) ratings exceeding 5,000 N. This structural load rating permits vertical stacking up to 7 tiers on standard pallets without bottom-tier box buckling during multi-modal freight.

The export MOQ is 500 master cartons (~10 standard pallets). A standard 40ft High-Cube dry container accommodates 2,400 to 2,600 master cartons depending on pallet height profiles, optimizing freight efficiency per cubic meter.

Dough preparation uses non-hydrogenated fractionated vegetable shortenings, guaranteeing trans-fatty acid (TFA) levels below 1% (certified Zero Trans Fat standard). Peroxide values of the finished baked cookies are systematically verified below 2.0 meq/kg prior to batch release.

Primary pouches and outer cartons feature standardized nutrition panels, mandatory allergen disclosures (wheat/gluten, dairy, tree nuts/walnuts, soy), registered GS1-13 barcodes, accredited Halal marks, and batch dates in Persian, English, Arabic, and Russian for streamlined customs clearance.

Warehouses must maintain steady temperatures between 15°C and 20°C with relative humidity controlled under 60%. Thermal exposure exceeding 25°C or direct solar radiation destabilizes walnut oil fatty acid matrices, triggering lipid separation or texture hardening.