Tabarok Canned Baked Beans in Tomato Sauce 380g

In compliance with national canned food specifications, the drained bean weight accounts for a minimum of 60% of total net contents (approximately 230g of cooked pinto beans), guaranteeing high nutritional density relative to the surrounding sauce.

Raw pinto beans undergo temperature-controlled hydration tanks with scheduled water dumps, followed by flash steam-blanching. This thermal leaching washes out indigestible alpha-galactosides (raffinose and stachyose), significantly curtailing post-prandial gastrointestinal discomfort.

Packed 24 cans per heavy-duty corrugated master carton, domestic wholesale MOQ is 50 cartons (1,200 cans). For export container staging, standard 100x120 cm pallets carry 90 to 100 cartons (2,160 to 2,400 cans) secured with high-tension wrap.

No; the rich body of the sauce is naturally achieved via amylose starches leached from the beans themselves during autoclave retorting, combined with concentrated Tabarok tomato paste solids. It contains zero modified starches, wheat flour, or gum thickeners.

Following double-seaming, cans undergo retort autoclave sterilization at 115°C to 121°C under saturated steam pressure. This thermal regime destroys all vegetative pathogens, spoilage yeasts, and Clostridium botulinum spores, yielding a sterile environment stable for 24 months without chemicals.

Unopened cans require cool, dry ambient warehousing between 15°C and 25°C. Once opened, any unconsumed portion must be transferred immediately into an airtight glass or plastic container, kept refrigerated at 4°C to 8°C, and consumed within 48 hours.

Consignments are supported by the Commercial Invoice, Packing List, Chamber of Commerce Certificate of Origin, FDA Export Health Certificate, and full laboratory COAs certifying commercial sterility, net weight, and physicochemical compliance for customs entry.