Choconat with Chocolate Filling Nane Razavi

Water activity control, ultra-clean cooling rooms, and modified atmosphere packaging inside impermeable metallized barrier films prevent oxidation and mold growth throughout the 90-day shelf cycle.

Because compound chocolate melts or blooms above 24°C, refrigerated or insulated container freight set between 16°C and 20°C is required during warm season logistics and Middle Eastern export routes.

Minimum procurement starts at 50 master cartons. Each export carton typically houses 24 to 36 single-serve packs, and standard EUR pallets accommodate 60 to 72 cartons under safe stacking guidelines.

Yes; Nane Razavi issues a full COA covering total plate count, mold/yeast counts, peroxide levels, and food safety indices alongside standard health inspection certificates for cross-border clearance.

Unlike artisan fried donuts that harden within 48 hours, this industrial formulation uses specialty amylase enzymes and controlled fermentation to retain moisture within the gluten matrix for weeks.

Contains wheat gluten, egg, milk derivatives, and soy lecithin. Formulated with zero-trans vegetable shortening, ensuring trans-fatty acid content remains strictly under 1% per national food regulations.

Yes; overseas buyers and wholesalers frequently consolidate Choconat with strudels, croissants, cakes, and cookies from Nane Razavi under a single bill of lading and export invoice.