Shirin Asal Chocolate-Coated Center-Filled Soft Toffee Item 425

High-pressure homogenization blending dairy proteins from condensed milk with natural butter fats establishes a micro-emulsion network that suppresses adhesive stickiness while promoting smooth chewiness.

Co-extrusion heads with concentric double nozzles inject calibrated-viscosity molten cocoa fluid directly into the warm caramel core, followed by precision rotary crimpers that seal seams seamlessly.

Packaged in reinforced 5-ply corrugated shippers holding 1kg or 3kg polybags. Standard net carton weight is 10kg or 12kg, with an aggregate gross weight between 10.8kg and 12.8kg.

The elastic expansion coefficient of the toffee core is matched to the crystallization curve of the chocolate enrober, preventing surface micro-fractures under mechanical bending.

The baseline commercial MOQ is 50 master shippers. A standard 40ft High Cube container accommodates between 1,900 and 2,100 master cartons (representing roughly 20 to 23 metric tons net payload).

Every export dispatch includes an accredited laboratory COA (covering moisture, fat profiles, and microbiological assays), Iranian FDA Health Certificate, Halal Certificate, and Certificate of Origin.

Yes; distributors can seamlessly consolidate Toffee 425 alongside chocolates 262 and 263 on standardized mixed pallets within a single consolidated shipping order.