Preserving Crispiness in a Packet
The biggest enemy of crispy namkeen is moisture and rancidity. When oxygen reacts with deep-fried snacks, they lose their crunch and develop an unpleasant smell. At PGC Namkeen, we utilize modern food science to solve this issue without resorting to artificial chemical preservatives.
Nitrogen Flushing Technology
During the automated sealing phase, we flush our bags with food-grade Nitrogen. Nitrogen is an inert, dry gas that completely displaces oxygen from the pack. By eliminating oxygen, we prevent oil oxidation and maintain the fresh, oven-fried taste for up to six months.
Three-Layer Laminate Packaging
We pack our savories in advanced three-layer metalized laminate pouches. This acts as a absolute barrier against ultraviolet light, external humidity, and aroma escape. When you tear open a pack of PGC Namkeen, you experience the exact same crispiness as if it were fried just minutes ago.