Delsa Chocolate Coated Ring Cake

The enrobing compound uses premium CBS fats calibrated with a melting point of 32°C to 34°C. For peak summer logistics or transport into tropical destinations, temperature-controlled dry transit is recommended to eliminate fat bloom risks.

Cakes pass through multi-stage cooling tunnels to ensure complete lipid crystallization before entering high-speed flow-wrappers. The interior film surface has high-slip and anti-static properties to prevent friction tearing or adhesion.

The nominal net weight is 50 grams with a production tolerance of ±2g. Online dynamic checkweighers automatically reject any underweight or overweight units, ensuring tight consistency across wholesale batches.

The coating is formulated with alkalized cocoa powder containing 10–12% cocoa butter fat. The cocoa-to-sweetener balance is calibrated to offset sponge sweetness with a pleasant, mild chocolate finish.

Yes, the facility is Halal-certified and operates under ISO 22000. Coating fats comply strictly with food safety standards, maintaining trans-fatty acid levels below 2% of total fat content.

Master cartons are engineered with verified Edge Crush Test (ECT) ratings and internal dividing supports. This directs compressive vertical pallet weight onto carton walls rather than the hollow center of ring cakes.

A standard 100x120 cm export pallet accommodates 60 to 72 cartons across 5 to 6 interlocking tiers. Pallets are secured with heavy stretch film and strapping for secure multimodal freight.