Nane Razavi Chocolate Filled Croissant 50g

Nane Razavi 50g chocolate croissants are packed in reinforced master cartons containing 40 to 48 units. Standard Euro-pallets (120x80 cm) accommodate 60 to 72 cartons arranged in 6 to 8 interlocking layers for shipment stability. Wholesale domestic MOQ starts at 100 cartons, whereas international export terms (FCA/FOB) generally require minimum orders of one full pallet load to optimize shipping cube utilization and reduce carton crush risks.

The filling uses a specialized bakery cocoa cream formulated with controlled vegetable fats (CBS base) possessing a slip melting point of 34–36°C. This prevents oil migration and leakage into the lamination matrix. Under standard ambient shipping conditions in warmer climates, the cream maintains stable plasticity and viscosity without oil separation or crystallizing out of emulsion.

The 180-day shelf life relies on hurdle technology: tight water activity regulation ($a_w \le 0.78$), automated baking and clean-room handling, modified atmosphere packaging (MAP), and high-barrier metallized film. These physical barriers retard staling and inhibit fungal or microbial proliferation over long distribution cycles without excessive chemical stabilizers.

Yes; every export batch is accompanied by an official Certificate of Analysis (COA) from an accredited laboratory detailing moisture, peroxide value, acid value, and total microbial plate counts. The specifications conform to regional standards including GSO guidelines. Comprehensive export dossiers include health certificates, halal certifications, and commercial invoices.

Standard retail packaging already features multilingual labeling in Persian, English, and Arabic including nutrition tables and ingredients. For full-container or long-term contract volumes requiring specialized rotogravure print runs, custom labeling or secondary sticker over-labeling in Russian or other target languages can be facilitated according to local import regulations.

Croissant cartons should be stored in clean, well-ventilated dry warehouses at steady temperatures between 15°C and 23°C with relative humidity below 60%. Vertical stacking should not exceed 8 carton layers on pallets without racking systems. Excessive top pressure compresses the aerated crumb structure and degrades product puffiness.

The cocoa filling represents approximately 20% to 25% of total product net weight (roughly 10g to 12.5g per 50g unit), ensuring optimal flavor balance. All vegetable shortening and fat fractions utilized comply with modern health standards, keeping trans fatty acid content below 1% in accordance with national food safety regulations.