Define formula and pearl specification

Confirm tapioca starch content, sugars, flavour, colours, preservatives, thickeners and all other additives in legal ingredient order.

Specify dry diameter, tolerance, roundness, colour and broken or deformed limits against an approved sample.

Test cooking and yield

Use the 1:10 pearl-to-water ratio and 25–30 minute boiling time as test references, not universal guarantees.

Record batch size, equipment, boil and rest time, cooked yield, centre texture, chewiness, sticking and clumping.

Set a holding protocol

Define rinsing, sweetening syrup, holding temperature, container, usable time and disposal point for foodservice.

Recheck texture at realistic service intervals because cooked tapioca pearls continue to change after preparation.

Approve packaging and evidence

Write 900 g per bag, 20 bags per carton, 18 kg net, bag material, seal, carton weights and dimensions, coding and pallet data.

Verify origin, production licence, HACCP, ISO and Halal references against documents covering the selected facility and product.

Important: Product specifications, import rules and required documents vary by SKU and destination. Confirm the applicable requirements with the selected supplier, importer and qualified local advisers before ordering or printing labels.

Need a product-specific quotation?

Send Longki Foods your target product, pack, quantity and destination market. We will identify the information that still needs confirmation.

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