Shirin Asal Cocoa Sandwich Biscuit with Banana Cream 156

The dark biscuit shell incorporates 4–5% dark alkalized cocoa powder carrying 10–12% native cocoa butter. The banana flavoring components are formulated with lipid-soluble carrier systems resistant to heat degradation during high-speed flow-wrapping and sealing operations.

The water activity (Aw) of the banana cream is equilibrated between 0.35 and 0.40 to match the baked cocoa substrate. Utilizing non-hydrogenated shortenings structured in beta-prime crystalline polymorphs prevents syneresis and retains biscuit crispness for 12 months.

The export MOQ is 500 master cartons (~10 standard pallets). A standard 40ft High-Cube dry container accommodates 2,400 to 2,600 master cartons depending on pallet height profiles, optimizing freight efficiency per cubic meter.

The Met-BOPP barrier film provides a Water Vapor Transmission Rate (WVTR) below 1.0 g/m²/day and low oxygen transmission. It reflects UV and ambient light, preventing photo-oxidative degradation of shortening fats during tropical warehousing.

The dough and filling exclusively use non-hydrogenated fractionated vegetable shortenings, guaranteeing trans-fatty acid (TFA) levels below 1% (certified Zero Trans Fat standard). Peroxide values of the finished biscuits are systematically verified below 2.0 meq/kg.

Wrappers and outer shippers display standardized nutritional panels, allergen warnings (wheat/gluten, dairy, soy), registered GS1-13 barcodes, accredited Halal marks, and batch dates in Persian, English, Arabic, and Russian.

Shipper cartons utilize heavy-duty 5-ply Kraft corrugated board with Edge Crush Test (ECT) ratings exceeding 7.5 kN/m. Packed up to 7 vertical tiers on standard 120x80 cm Euro-pallets without bottom-tier wall buckling, consignments are reinforced with dense corner protectors and stretch hooding.