Nane Razavi Three-Layer Sponge Cake

The cake matrix benefits from an optimized gluten-egg protein network coupled with an adhesive cream layer. This elastic crumb integrity ensures the three layers remain bonded without shearing or crumbling under road transit conditions.

Water activity (Aw) is strictly engineered below 0.75 across both the sponge crumb and cream phases. This microbiological barrier completely halts fungal spore germination, eliminating the need for ethanol spray preservation.

Customized rotogravure cylinder film printing requires a minimum production run of approximately 500,000 units. For smaller catering batches, customized secondary labels or bundle banding can be executed.

The fat phase is formulated using specialized confectionery fats with a tailored solid fat content (SFC) curve. It maintains emulsion stability up to 26 °C, eliminating free-oil weeping under standard room temperatures.

Yes, Nane Razavi holds verified international Halal accreditation. All emulsifiers, mono- and diglycerides, and cake-improver gels are exclusively derived from 100% plant-based, compliant raw materials.

Commercial evaluation samples in original retail packaging are dispatched via international courier services upon receiving an official company profile and inquiry, accompanied by technical datasheets.

The product is packed 48 units per outer box, resulting in a net weight of approximately 2.8 kg and a total gross shipping weight of roughly 3.3 kg including protective dividers.