Shirin Asal Butter & Milk Hard Toffee Candy Item 389

Dairy lipids are highly vulnerable to photo-oxidation. The tri-laminate metallized film with an Oxygen Transmission Rate (OTR <10 cc/m²/day) and total UV opacity blocks free radical lipid auto-oxidation, preserving fresh butter aromatics across 18 months.

Per 100g of candy, it supplies ~5.5g to 6.5g total fat (dairy butterfat and zero-trans vegetable oils), 1.8g authentic milk protein, and 88g total carbohydrates. Delivering approximately 410 kcal per 100g, providing a dense, sustaining confectionery treat.

Item 389 is packed 12 bags of 1,000g per 5-ply carton (net weight 12kg, gross weight ~12.7kg). Standard 120x100 cm pallets accommodate 64 master cartons, while a 40ft HQ maritime container safely accommodates 1,700 to 1,800 cartons.

Domestic wholesale MOQ begins at 50 cartons. For export contracts, Item 389 can be combined with Items 1808 and 233 in mixed pallets starting from 300 total cartons for overland freight or a full container load for maritime shipping.

The sucrose-to-glucose ratio using calibrated DE 40–42 corn syrup is balanced at 60:40, while dairy lipids are homogenized into a stable emulsion within the sugar matrix. This precise balance suppresses secondary nucleation, preventing sugar recrystallization (graining) and ensuring structural density over its 18-month lifespan.

Owing to authentic full-cream milk powder and natural butterfat, mandatory milk and lactose allergen alerts are prominently highlighted alongside the Ministry of Health production permit, Halal badge, and pediatric choking hazard warnings.

Within advanced cooker vessels, caramelization proceeds under calibrated pressure in the presence of natural milk amino acids. This synthesizes authentic furanone and maltol flavor complexes without synthetic caramel essences, delivering an incomparably deeper and longer-lasting flavor finish.