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Customer support contact information:
客戶支援
Layanan Pengaduan Konsumen

(Business Unit Performance Materials, Sales Support Team)

地址

Gedung AIA Central, Level 39, Jl. Jend. Sudirman Kav. 48A, Jakarta Selatan, Indonesia

+62 21 2988 8557

[email protected]

Direktorat Jenderal Perlindungan Konsumen dan Tertib Niaga Kementerian Perdagangan Republik Indonesia
0853 1111 1010

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PINK GUAVA PUREE

This Pink Guava Puree boasts a vibrant pink colour and fresh guava's characteristic taste and aroma, free from any foreign flavour or odour. Packaged in aseptic bags or steel drums ranging from 25KG to 200KG, it has a shelf life of 18 months when stored at or below -18°C. With 12.5±1°Brix, 0.5±0.3% titrable acidity, and a pH of 3.8±0.6, it meets high microbiological and heavy metal standards. Ideal for a variety of culinary applications, it ensures quality and safety.
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DARK ROASTED HAZELNUT PASTE 2.15015

Dark Roasted Hazelnut Paste is crafted from 100% Turkish hazelnuts, offering a rich, nutty flavor ideal for culinary applications. With 62-65% fat, 15% protein, and a smooth, paste consistency, it enhances recipes with robust taste and texture. Free from GMOs, gluten, and added salt, it’s suitable for clean-label products.
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提供對環境、社會或經濟有效益的原料,同時致力於在原料的整個生命週期內保護公眾健康和環境。
STRAWBERRY PUREE, SEEDLESS, CONCENTRATED R=28

STRAWBERRY PUREE, SEEDLESS, CONCENTRATED R=28 is a concentrated puree, made of sound and mature from the named fruit, which has been selected, sieved, enzyme-treated, concentrated, pasteurized, aseptically packed and frozen. The product is solely made from the named fruit, and it contains no additives.
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FROZEN AVOCADO PUREE

FROZEN AVOCADO PUREE is made with Hass avocado variety, the fruit is fresh, clean, sound, ripe fruit of firm texture and free from foreign material and vegetable matter. The fruit is produced using Good Agricultural Practices (GAPs) and processed under Good Manufacturing Practices (GMPs) in compliance with local regulations of the SENASA. The fruit is certified with food safety regulations: Global Gap and BRC.
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