Nan-e Razavi Orange Cream Biscuit

The fat matrix in the orange cream is engineered with a stable Solid Fat Content (SFC) curve. It resists melting or oil exudation up to 24-25°C. For extreme summer climates or tropical export lanes, temperature-controlled reefers or dry-box insulation are advised.

Yes, all flavorings meet international Codex Alimentarius and national FDA standards. The aromatic compounds are encapsulated or stabilized to preserve citrus freshness and sensory appeal across the entire 9-month shelf life.

The confectionery cream comprises approximately 25% to 30% of the total biscuit weight, providing an optimal sensory balance between biscuit crispness and smooth citrus filling.

Master cartons are sized for efficient European/standard pallet stacking. In a 40ft High Cube container, depending on whether palletized or floor-loaded, between 1,800 and 2,200 cartons can be accommodated.

Yes, for contract export orders exceeding MOQ thresholds, factory-printed multilingual rolls or authorized supplementary adhesive label applications (Arabic, Russian, English) can be fully implemented.

The fat-based confectionery cream exhibits very low water activity ($a_w$). This thermodynamic barrier eliminates moisture migration into the baked biscuit matrix, permanently preserving crispness.

Every production lot undergoes accredited laboratory screening for Total Plate Count (TPC), yeasts, molds, Enterobacteriaceae, E. coli, and Salmonella, fully certified in the shipping COA.