Razavi My Choco Coated Cake

The cocoa coating incorporates specialized Cocoa Butter Substitutes (CBS) featuring a steep melting curve and controlled softening temperature. This formulation ensures structural integrity and gloss up to 22°C, actively mitigating fat bloom and surface hazing under standard distribution conditions.

Export cartons contain 48 to 60 units supported by protective dividers to redistribute downward pressure. Master boxes are engineered with high box compression test (BCT) ratings, safely supporting stacking up to 5 tiers on standard Euro or industrial pallets.

Moisture retention is achieved by incorporating humectants such as invert sugar syrup and sorbitol, which bind water molecules within the starch-protein matrix. In addition, the continuous cocoa coating functions as a physical barrier preventing internal moisture migration.

This product falls under HS code 1905.90 covering baker's wares and fine pastry. Depending on destination customs interpretation regarding the percentage of cocoa content, it corresponds smoothly with standard confectionary import tariffs supported by factory lab declarations.

Vegetable fats used in the coating formulation strictly comply with low trans-fat mandates (trans-fatty acids below 1%), devoid of heavy metal traces or chemical residues. Refining and crystallization are audited under certified ISO 22000 and HACCP food safety management systems.

With automated continuous tunnel baking lines and high-speed packaging equipment, Razavi Bread maintains the capacity to output and dispatch multiple shipping containers weekly. Production scheduling guarantees buyers receive freshly manufactured lots with maximal remaining shelf life.

Standard export orders typically require a lead time of 7 to 14 business days for fresh production, packing, sanitary certification, and customs clearance. Contractual long-term buyers can benefit from reserved production slots allowing dispatch within 48 to 72 hours.