Shirin Asal Caramel Center-Filled Toffee 2105

Precise high-shear emulsification of dairy fats and sugar syrups coupled with controlled caramelization prevents lipid phase separation. This stabilization ensures that the casein network dissolves smoothly under oral mastication without adhering aggressively to tooth enamel.

Water activity (Aw) across the caramel core and outer toffee shell is strictly equilibrated between 0.55 and 0.60. Eliminating osmotic and moisture gradients prevents shell softening, internal wall dissolution, and syrup seepage over an 18-month commercial lifecycle.

The export MOQ is 500 master cartons (~10 pallets). A standard 20ft dry container accommodates approximately 2,100 eight-kilogram master cartons (~16.8 MT net), while a 40ft HC holds up to 3,200 palletized cartons depending on port weight thresholds.

The metallized BOPP barrier film utilizes high-density surface sealing that minimizes water vapor transfer (WVTR) and prevents free fat seepage. This barrier eliminates sugar crystallization induced by humidity cycling and keeps wrapper graphics pristine without greasy residues.

All dairy and vegetable fat inputs undergo systematic quality testing, maintaining peroxide values strictly below 2.0 meq/kg and Free Fatty Acids (FFA) under 0.2%. This stringent quality ceiling ensures full oxidative stability and authentic flavor longevity.

Packaging complies fully with GSO regulatory frameworks, featuring bilingual Arabic/English nutrition fact panels, detailed ingredient matrices, allergen warnings (milk derivatives, soy lecithin), accredited Halal seals, and Gregorian date stamping.

Commercial assessment samples are dispatched via international express couriers accompanied by accredited laboratory Certificates of Analysis (COA) detailing Brix, moisture content, total viable counts, coliform absence, and yeast/mould screening.