Razavi Turbo Layer Cake

Razavi Turbo Cake is packaged in master cartons of 50 to 60 units with optimized horizontal stacking to prevent structural damage during bulk transit. Master cartons use reinforced 3-ply or 5-ply corrugated cardboard engineered for palletization and long-distance container freight.

To preserve crumb softness and fat stability in the cocoa cream, storage facilities must maintain a stable ambient temperature between 15°C and 22°C with relative humidity below 65%. Direct heat exceeding 25°C can cause fat bloom or alteration in the filling's viscosity.

All commercial shipments from Razavi Bread are issued with an official Certificate of Analysis (COA) covering microbiological counts, moisture, fat peroxide value, and compliance with national/Codex standards. Official Halal and sanitary certificates are included for international customs clearance.

The primary wrapping consists of a duplex laminated metallized film (BOPP/VMCPP) providing low water vapor (WVTR) and oxygen transmission rates (OTR). This high-barrier layer shields the product from UV degradation and oxidation, preventing fat rancidity and crumb staling across its 6-month shelf life.

Wholesale minimum orders start at 100 cartons for domestic regional distribution and full container loads (FCL 20ft/40ft, roughly 2,500 to 4,000 cartons) for export agreements. Shipments are commonly quoted Ex-Works Mashhad, FCA, or FOB at Iranian border customs and southern ports.

Yes, by formulation, Razavi Turbo Cake contains wheat flour (gluten), egg ingredients, and soy lecithin emulsifier in the cocoa cream. These allergen components are explicitly declared on the retail packaging in accordance with Codex Alimentarius labelling guidelines.

Authorized distributors and institutional procurement teams may request production batch samples, master confectionery catalogues, and Technical Data Sheets (TDS) directly via the factory's commercial sales portal for evaluation.