Shirin Asal Double Chocolate Filled Soft Cookie 2544

The cookie dough incorporates 5–6% dark alkalized cocoa powder, while the molten chocolate cream center accounts for 20–25% of total product mass. The core lipid phase is calibrated with a melting point of 30–32°C to deliver a luscious, flowing mouthfeel at ambient consumption temperatures.

The water activity (Aw) of the chocolate core is precisely balanced at 0.62 to match the baked dough envelope. Eliminating osmotic moisture gradients prevents dry-out, while specialized soy lecithin emulsifier matrices inhibit sugar recrystallization, maintaining core fluidity throughout storage.

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 vacuum-metallized dual-layer barrier delivers a Water Vapor Transmission Rate (WVTR) below 0.8 g/m²/day and low oxygen transmission. It reflects actinic UV light, halting photo-oxidative breakdown of cocoa butter and shortening fats during multi-tier warehousing.

The dough and chocolate core exclusively employ non-hydrogenated fractionated vegetable shortenings, guaranteeing trans-fatty acid (TFA) levels below 1% (certified Zero Trans Fat standard). Peroxide values of the finished baked cookies are systematically verified below 2.0 meq/kg prior to batch release.

Primary pouches and outer cartons feature standardized nutrition panels, mandatory allergen disclosures (wheat/gluten, dairy, egg, soy), registered GS1-13 barcodes, accredited Halal marks, and batch dates in Persian, English, Arabic, and Russian for streamlined customs clearance.

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 box buckling, consignments are reinforced with dense corner posts and stretch hooding.