Haj Abdollah Lenox Chocolate Cream-Filled Layer Cake 60g

The sponge is baked using Dutch-process cocoa and pasteurized fresh eggs, yielding an airy, springy crumb structure. The rich inner chocolate cream melts smoothly, balancing dark cocoa notes with delicate bakery sweetness.

Packed 36 units per corrugated master case, domestic wholesale MOQ is established at 50 cartons (1,800 units). For export container staging, standard 100x120 cm pallets accommodate 90 to 110 cartons secured with edge guards and stretch film.

Shelf softness relies on calibrated water activity (aw), plant-derived mono- and diglyceride emulsifiers that retard amylose retrogradation, and oxygen-impermeable metallized packaging that eliminates evaporative moisture loss.

Store inside covered, well-ventilated dry warehouses between 15°C and 22°C away from direct sunlight. Exposure above 25°C risks cream fat separation and moisture migration between the sponge and filling.

No; the filling is formulated strictly with non-hydrogenated bakery fats delivering less than 1% trans-fatty acids with zero cholesterol, complying with modern cardiovascular nutritional standards.

The 60g portion provides a standardized caloric boost at an accessible price point for student lunchboxes. The hygienic metallized flow-wrap prevents hand contamination, making it a turnkey, neat dessert inclusion for conference banquet boxes.

Consignments are supported by the Commercial Invoice, Packing List, Chamber of Commerce Certificate of Origin, FDA Export Health Certificate, Global Halal Certificate, and laboratory COAs validating food safety and microbiological clearance.