Delsa Velvet Layer Cake with Milk and Strawberry Flavor

The dairy-style cream uses an emulsified fat system calibrated for low water activity (Aw < 0.75). The strawberry filling undergoes vacuum pasteurization with regulated pH, eliminating microbial proliferation and rancidity.

The crimson hue is formulated using food-grade colorants strictly adhering to permitted limits set by national and international food agencies (e.g., Codex Alimentarius, GSO), verified by HPLC batch analysis.

The vacuum-metallized aluminum barrier layer provides a 100% barrier against UV and visible shelf lighting, safeguarding the vibrancy of the red crumb and suppressing photo-oxidation of the dairy fats.

Given its premium dessert-like presentation, this SKU supports superior on-shelf price elasticity, allowing supermarket retail chains to capture healthy gross margins between 25% and 35%.

Yes; Delsa’s accredited QC laboratory executes rigorous pathogen screening (Salmonella, E. coli, Staph. aureus, yeasts/molds) per Iranian national and ISO microbiological standards prior to stock release.

Backed by high-throughput continuous tunnel ovens, seasonal peak demands (festive campaigns, back-to-school) are scheduled 4 to 6 weeks in advance to safeguard buffer inventories for long-term contract partners.

A 40ft High Cube container typically accommodates 20 to 22 pallets (approx. 2,000–2,500 master cartons) under palletized loading, or up to 3,000–3,400 cartons via floor-loaded manual stuffing [inferred].