Nane Razavi Blackberry Filled Croissant 50g

The blackberry marmalade is engineered to a high soluble solids level of 65–68° Brix and a controlled pH of 3.2–3.5 with standardized pectin. This high osmotic pressure binds free water tightly within the gel network, effectively preventing moisture migration into the adjacent baked layers and eliminating soggy textures.

Natural anthocyanin pigments in blackberry fillings are susceptible to photo-oxidation and color fading. The product utilizes a three-layer laminated barrier film incorporating a metallized barrier layer (e.g., BOPP/VMPET/PE). This completely blocks UV/visible light penetration and significantly lowers oxygen and water vapor transmission rates, safeguarding the natural fruit color and aroma.

Domestic institutional MOQ starts at 100 cartons. For export consignments, orders start at one full pallet (60+ cartons), with a standard 40ft High Cube container accommodating roughly 1,800 to 2,200 cartons depending on pallet configuration. Production is coordinated against formal supply contracts with scheduled factory gate dispatches.

Due to the fruit puree base possessing lower fat content than cocoa cream, the blackberry croissant has a slightly lower caloric density (approx. 170–190 kcal per 50g unit versus 210–230 kcal for chocolate). The natural fruit acidity cuts through pastry richness, delivering a refreshingly tart sensory experience preferred in warm seasons.

The hermetically sealed three-side flow-wrap film with high-barrier metallized coating prevents ambient atmospheric moisture from entering the product pack. However, in humid coastal environments, distributor warehouses must maintain humidity below 65% and keep pallets elevated at least 20 cm from floors and walls to prevent condensation on master cartons.

No; the color, tartness, and flavor profile are derived from fruit juice concentrates, natural citric acid, and citrus pectins. No restricted synthetic azo dyes or unauthorized artificial additives are present, ensuring strict compliance with public health regulations and food safety standards.

For mainstream high-volume SKUs like the blackberry croissant, standard domestic wholesale dispatch takes 3 to 5 business days post-confirmation. For export orders requiring customs verification, batch-specific COA generation, and health clearance certificates, lead time ranges between 7 and 10 working days EXW.