Nane Razavi My Cake Layer Cake with Cocoa Cream

The inner cream formulation features premium alkalized cocoa powder (10-12% fat content) paired with non-hydrogenated vegetable confectionery fats, imparting a rich cocoa profile without heaviness or excessive trans fats.

Through balanced humectant formulations and hermetic barrier packaging, crumb softness and moisture equilibrium are reliably maintained across the entire 6-month shelf life without premature staling.

Export orders are organized as Full Container Loads (FCL) or full truckloads directly from the Mashhad manufacturing facility. Commercial invoices, phytosanitary clearance, and certified test reports are processed for border customs.

Vegetable fats in the cocoa cream are selected with a melting point above 32°C. Nevertheless, for extended long-haul summer transport into arid or tropical regions, insulated or temperature-controlled box trailers are recommended.

Each flow-pack features a registered GS1 EAN-13 barcode for retail checkout scanners, while master cartons are labelled with ITF-14 shipping codes for automated warehouse management systems (WMS).

The cake uses only authorized food preservatives within strictly regulated limits defined by national and Codex Alimentarius guidelines. No prohibited chemicals or artificial azo dyes are added.

Export contracts are predominantly executed on EXW (Ex-Works Mashhad) or FCA/CPT delivery terms at designated Iranian border customs points (such as Dogharoun, Mehran, or Astara) based on buyer logistics arrangements.