Delsa Plain Cocoa Cake

The cake uses premium alkalized cocoa powder containing 10-12% cocoa butter fat with a neutral pH range of 7.0 to 7.4. Free from shell residues or acidity caused by imperfect fermentation, it imparts a deep chocolate shade and smooth, gentle bitterness.

Lacking molten or fat-based cream cores, the plain cocoa cake eliminates the risk of phase separation, core leakage, or seal burst under elevated summer heat. This thermal resilience removes the need for reefer transport, significantly reducing freight logistics costs.

For ready inventory, loading commences within 48 to 72 business hours post-financial clearance. Custom mass production runs (exceeding 1,000 master cartons) with fresh production stamps require a turnaround of 5 to 7 working days.

Through a calibrated combination of anti-staling enzymes (amylase), permitted hydrocolloids, and sorbitol, starch retrogradation is effectively delayed. The porous crumb network traps bound water, retaining softness without crumbliness through month 6.

Incoming flour passes through multi-tier vibratory sieves (120 mesh) and high-intensity neodymium magnetic separators. Dough mixing zones are maintained under positive air pressure with filtration to prevent foreign particles or biological vectors from entering.

In coordination with provincial customs authorities, container stuffing, on-site physical inspection, and lead customs sealing can be handled right at the factory docks, eliminating transshipment hazards and double-handling carton damage.

Outer master carton dimensions measure approximately 40x30x20 cm (~0.024 CBM). This footprint maximizes packing efficiency, allowing standard 13.6m tilt trailers to load between 3,000 to 3,200 cartons without dead space.