Razavi Orange Sponge Roll Cake

The orange filling is buffered within a stable pH range of 3.6 to 4.0. This preserves vibrant citrus notes while minimizing acidic interactions with egg and dairy proteins, preventing emulsion separation in the cream layer.

The cream incorporates vegetable fats with controlled slip melting points (34-36 °C) for a clean mouthfeel. In accordance with strict national health regulations, trans-fatty acid content is kept below 1%.

Export pallets are secured with polypropylene strapping, heavy-duty edge protectors, and multiple layers of moisture-resistant stretch film, ensuring resilience against vessel vibrations and port humidity.

Nane Razavi does not utilize benzoates in its cake manufacturing. Microbial control relies on hygienic processing, strictly regulated permissible potassium sorbate levels, and oxygen-barrier packaging.

B2B buyers and commercial traders can request sample boxes accompanied by current batch COA reports via express courier to verify organoleptic qualities and packaging integrity prior to contract signing.

Thanks to double-laminated barrier films with WVTR below 1 g/m²/day, total weight loss from moisture evaporation remains under 1.5%, retaining optimal springiness and texture.

Engineered carton dimensions optimize floor space in standard 13.6-meter curtain-sided transit trailers, accommodating up to 33 standard Euro-pallets with maximum volume efficiency.