Shirin Asal Cocoa Cream Center-Filled Toffee 2107

The core contains 10–12% premium Dutch-processed cocoa powder dispersed in non-hydrogenated vegetable fats (CBR) engineered with a melting profile of 33–35°C. This profile guarantees sharp, clean melt-away at body temperature without waxy palate cling.

The cocoa cream undergoes continuous ball-mill refining down to a particle size below 20 microns, stabilized with certified non-GMO soy lecithin. This micro-dispersion prevents fat phase syneresis and cocoa sedimentation under fluctuating transit temperatures.

The outer shippers feature moisture-resistant BC-flute corrugated board with an Edge Crush Test (ECT) rating exceeding 7 kN/m. This heavy-duty integrity allows safe vertical stacking up to 6 tiers inside maritime containers without box wall buckling.

Warehousing requires steady temperature control between 15°C and 18°C with relative humidity kept under 50%. Fluctuations exceeding 25°C compromise triglyceride polymorphism in the cream, leading to hardening or localized fat migration.

Yes, all raw materials are authenticated by official Halal inspection bodies. Emulsifiers and flavor carriers are 100% plant-derived, with complete exclusion of porcine fats, animal gelatin, or unapproved alcohol processing aids.

Importers can consolidate SKUs 2105, 2107, and 2109 within a single shipment in minimum full-pallet increments (48–60 cartons per pallet). This consolidation flexibility optimizes working capital while diversifying retail shelf assortments.

For active rolling schedule lines, staging and loading occur within 5–8 business days following payment clearance. Inland transit to Bandar Abbas or Caspian exits takes an additional 3–4 days prior to terminal gate-in.