Bahari Cocoa Filling Cream

Thermal stability is achieved through a calibrated Solid Fat Content (SFC) curve combined with high-melting-point emulsifiers and heat-stable modified starches. This bound micro-structure suppresses explosive water vaporization under high heat, eliminating boiling over, crust rupture, and bubble formation inside the baking dough.

It features ideal pseudoplastic shear-thinning flow with calibrated yield stress: fluidizing readily under piston stroke pressures, then instantly re-structuring upon ejection to prevent nozzle dripping and trailing.

No; the integration of balanced dextrose sugars and natural sorbitol humectants retains internal moisture equilibrium, ensuring the baked core stays smooth, moist, and creamy for months without graininess.

The domestic commercial MOQ is 50 pails (600 kg net). For export contracts, shipments are staged as full 80-pail pallets (~960 kg) or dedicated 20ft dry containers accommodating up to 18 metric tons.

The filling contains 8% to 10% premium alkalized cocoa powder (10/12 fat content). Raw solids are processed through multi-roll refiners down to sub-25-micron fineness, guaranteeing zero palate friction.

Lipids are selected based on elevated Oxidative Stability Index (OSI) ratings stabilized with natural mixed tocopherols. The hermetically gasketed pail lids fully eliminate ambient headspace oxygen exchange.

Consignments are backed by the official Iran FDA Health Certificate, international Halal accreditation, Chamber of Commerce Certificate of Origin, batch COA, and Technical Data Sheets (TDS).