Shirin Asal Cocoa Sandwich Biscuit with Strawberry Cream 157

The cream uses standardized strawberry fruit flavor fractions buffered with pharmaceutical-grade citric acid to produce a balanced sweet-tart profile. The vivid pink hue is derived exclusively from natural beetroot concentrate (Betanin), strictly free of synthetic azo dyes.

The strawberry cream's water activity (Aw) is strictly maintained at 0.35–0.40, matching the dark cocoa biscuit shell. This equilibrium halts moisture transfer from the emulsion into the baked starch network, securing crumb crispness over a 12-month commercial shelf life.

Outer shippers are fabricated from 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-box buckling, consignments are stabilized with solid-board corner posts and stretch wrapping.

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 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.

Primary wraps and outer cartons feature standardized nutritional traffic-light panels, mandatory allergen declarations (wheat/gluten, dairy, soy lecithin), registered GS1-13 barcodes, accredited Halal marks, and batch dates in Persian, English, Arabic, and Russian for streamlined customs clearance.

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 lipid separation or uneven textural softness.