Pack Sizes & Formats
- Vacuum‑sealed packs: 500 g, 1 kg, 2.5 kg
- Frozen blocks: 5 kg foodservice bricks (blast‑frozen)
- Puree styles: 100% pulp, pulp with light sugar (label %), paste for pastries (low moisture)
Recommended Specs (Guide)
- Brix (sweetness): 22–30 (MSW), 18–24 (D24)
- Texture: Smooth with minimal fibres for pastry/gelato
- Colour: Uniform cream‑to‑golden (no greying)
- Additives: Declare clearly; many clients prefer 100% durian
Shelf Life & Storage
- Frozen (−18°C): 6–12 months (avoid temperature cycling)
- Chilled (0–4°C): 3–5 days after thaw
- Thaw SOP: Overnight in chiller; never refreeze once thawed
QA & Food Safety
HACCP/ISO docs, batch COAs (Brix, microbiological), tamper‑evident seals, and lot traceability (farm → packhouse → shipment → client).
Pricing Levers
Cultivar (MSW vs D24), harvest window, pulp grade (A vs processing), packaging format, and order frequency (subscription discounts).
Menu Ideas That Sell
Durian tiramisu, mille crêpe, choux puffs, gelato, lava cakes, swiss rolls, basque cheesecake, mochi bites, and soft‑serve.
Ask for the spec sheet + free R&D sample (B‑grade) with your first wholesale order.
FAQ
- Is puree pasteurised? → Options available. Request COA + method.
- Can I get Halal? → Yes—subject to packhouse.
- What’s the ideal Brix for gelato? → 24–28 for MSW.