Tavazo Traditional Kolompeh Date Pastry

Moisture migration from the hydrated date paste into the low-moisture pastry crust is stabilized by concentrating date solids to a Brix level exceeding 75° and implementing clean vacuum gas-flush (N2/CO2) sealing. This barrier packaging preserves crust flakiness and eliminates mold risks for 4 months.

No. The filling is 100% free from added white sugar, invert syrups, or artificial sweeteners. The deep sweetness is contributed organically by fructose and glucose naturally present in fresh Mazafati dates, with only an incidental trace of sugar used in the outer crust leavening.

Each corrugated export master contains 12 boxes (500g) or 20 boxes (300g) protected with internal cushioning. Standard pallets (100x120 cm) carry 60 master cartons loaded across 5 tiers, shrink-wrapped with corner boards. The wholesale entry MOQ is 20 master cartons.

Individual pastries are housed in contoured thermoformed cavity trays that lock each piece securely, eliminating lateral friction. Heavy-gauge 5-ply corrugated shippers with high edge crush test (ECT) values absorb kinetic shocks, restricting pallet stacking strictly to 5 tiers.

Premium domestic walnut pieces constitute a minimum of 15% of the inner filling mass. Prior to blending, all walnut batches are subjected to rigorous screening to confirm low peroxide indices (<2 mEq/kg) and zero aflatoxin contamination.

The optimal storage environment is 14–18°C with relative humidity below 50%. Sustained exposure above 25°C compromises fat stability and triggers moisture release from the date paste; isothermal or reefer transport is required for hot destinations.

Shipments are exported under HS Code 190590 (Other Baked Pastries and Confectionery). Regulatory documentation includes an Official Health Certificate from the FDA authority, Chamber Certificate of Origin, Halal compliance certification, and batch-specific microbial COA sheets.