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Shirin Asal Cocoa Cream Sandwich Biscuit 2029
Shirin Asal Export Standard Export Ready New

Shirin Asal Cocoa Cream Sandwich Biscuit 2029

Crispy sandwich biscuit filled with rich cocoa cream in an airtight, flavor-preserving metallized pack.

Country of Origin
Iran
Shelf Life
12 Months
Packing
کارتن پنج لایه مقاوم حاوی بسته‌های مصرفی متالایز با مقسم‌های تقویتی
Unit
Carton
Storage
محیط خشک و خنک (۱۵ تا ۲۰ درجه سانتی‌گراد، رطوبت نسبی کمتر از ۶۰٪) دور از نور مستقیم
Certifications
ISO 22000 HACCP ISO 9001 Halal
Shirin Asal Food Industrial Group
Manufacturer
Shirin Asal Food Industrial Group
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Specifications & Details

Product Description

Shirin Asal Cocoa Cream Sandwich Biscuit (SKU 2029) pairs a golden, crisp wheat biscuit exterior with an indulgent cocoa cream center prepared from in-house alkalized cocoa powder. Engineered for optimal mechanical shear resistance and crumb cohesiveness, it withstands vibration and handling throughout international multi-tier distribution. The low-moisture cream core halts water migration, ensuring lasting crispness and uniform oral melting. Encased in high-barrier dual-layer metallized film, it maintains prime sensory quality for retail and export.

Technical Specs

Product Type
Cream-Filled Sandwich Biscuit / Cocoa Cream
Primary Packaging
Dual-layer metallized wrap in 5-ply export carton
Shelf Life
12 Months
Storage Conditions
15–20°C in dry place away from sunlight and moisture
Country of Origin
Iran
HS Code
190531
Quality Certifications
ISO 22000 / HACCP / Halal

Packaging & Storage

Packaging
کارتن پنج لایه مقاوم حاوی بسته‌های مصرفی متالایز با مقسم‌های تقویتی
Min. Order
50 Carton
Shelf Life
12 Months
Storage
محیط خشک و خنک (۱۵ تا ۲۰ درجه سانتی‌گراد، رطوبت نسبی کمتر از ۶۰٪) دور از نور مستقیم
Country of Origin
Iran
HS Code
190531

FAQ

Frequently asked questions

The filling incorporates 5–7% premium alkalized cocoa powder containing 10–12% native cocoa butter. The vegetable lipid matrix exhibits an Oxidative Stability Index (OSI) exceeding 20 hours at 110°C, ensuring robust resistance against lipid degradation in tropical ambient corridors.

Plastic viscosity and Casson yield stress are calibrated at an inline deposition temperature of 30–32°C. This thixotropic behavior ensures rapid drop-deposition on base shells with instantaneous recovery, preventing edge-smearing or squeeze-out under top-shell pressure.

Outer shippers are constructed from reinforced 5-ply fluted corrugated board with Box Compression Test (BCT) ratings exceeding 5,000 N. This structural load rating permits vertical stacking up to 8 tiers on standard pallets without bottom-tier box buckling during multi-modal freight.

Consumer portions are secured with internal fluted plastic trays or edge-to-edge roll-pack configurations inside metallized pouches. Master cartons are palletized using interlocking configurations, protected by rigid edge protectors, and secured under high-tension industrial stretch hoods to absorb transit resonance.

Manufacturing facilities operate under certified ISO 22000, HACCP, ISO 9001, and accredited Halal systems. Emulsifiers, flavor carriers, and dough conditioners are 100% plant-derived, with periodic accredited laboratory testing validating the total absence of alcohol residues, porcine derivatives, or animal gelatin.

Warehouses must maintain steady temperatures between 15°C and 20°C with relative humidity controlled under 60%. Thermal exposure exceeding 25°C or direct solar radiation destabilizes cream fat polymorphism, triggering fat bloom, lipid separation, or uneven textural softness.

Commercial buyers register sample evaluation requests through Shirin Asal export desks or the Iranco trade portal. Representative parcels with accredited lot COAs are dispatched via air express courier. Upon technical clearance and Incoterms agreement (FOB or CFR), formal proforma invoices are executed.

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