Razavi Brownie Cake

Razavi Brownie Cake is formulated with a semi-dense, fudgy crumb. Water activity (Aw) is maintained below 0.75, which inhibits microbial and mold spoilage throughout its 4-month shelf life without heavy chemical preservatives, while retaining a tender, melting mouthfeel.

The standard export minimum order quantity starts at 100 master cartons. Each export carton houses 24 to 36 individually wrapped portions in 5-ply corrugated cardboard engineered to withstand pallet stacking and vibration during container freight.

The primary wrapper uses multi-layer metallized BOPP offering low water vapor transmission (WVTR) and oxygen transmission rates (OTR). This barrier effectively prevents moisture migration and oxidation of cocoa fats under nominal ambient distribution conditions (15-22°C).

Premium alkalized (Dutch-processed) cocoa powder is used in Razavi Brownie Cake. Alkalization neutralizes harsh natural acidity, delivers a deep brown chocolate hue, and enhances dispersion consistency within the batter matrix.

The facility operates under ISO 22000, HACCP, ISO 9001, and international Halal certifications. Each commercial batch is accompanied by a Certificate of Analysis (COA) verifying microbiological safety, peroxide index of fats, and heavy metal compliance.

For contracted annual volume orders meeting cylinder and film run minimums, direct multi-language print (Arabic, English, Russian) with regional nutritional panels is supported. For smaller pilot batches, standardized bilingual export stickers are applied.

To ensure optimal freshness, production is scheduled upon order confirmation. Domestic orders dispatch within 3 to 5 business days, while export batches requiring customs clearance and health certifications require 7 to 10 working days Ex-Works.