Haj Abdollah Lenox Cocoa Swiss Roll Cake with Cocoa Cream 60g

The sponge sheet is baked with alkalized dark cocoa and food-grade emulsifiers to achieve high tensile flexibility, allowing mechanical spiral rolling without cracking or tearing. The inner cocoa cream features an aerated, velvety profile that maintains crumb moisture equilibrium without sogging.

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.

Moist crumb retention relies on calibrated water activity (aw), natural humectants (sorbitol), and plant-based emulsifiers that stabilize gluten-moisture bonds. The moisture-barrier metallized film wrapper eliminates transpirational drying and starch retrogradation.

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

No; the filling is formulated strictly with refined non-hydrogenated confectionery fats delivering less than 1% trans-fatty acids with zero cholesterol. Ambient shelf stability is achieved through hygienic processing and hermetic metallized barrier packaging.

The 60g portion provides a compact caloric boost at an accessible price point. The spiral Swiss roll format minimizes crumb shedding during consumption, making it a mess-free desk snack and a fast-moving item in retail canteens.

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.