Shirin Asal Hazelnut Filled Chocolate Soft Cookie 2545

The core incorporates 10–12% pure roasted hazelnut paste. High-pressure homogenization combined with vegetable mono- and diglyceride stabilizers fixes the native hazelnut oils into the lipid emulsion, eliminating oil separation and oil bleed-through into the surrounding crumb.

The water activity (Aw) of the hazelnut core is strictly maintained at 0.60–0.63, matching the chocolate biscuit shell. This equilibrium halts moisture migration, preventing crumb softening or core desiccation over a 12-month commercial shelf life.

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 7 tiers on standard pallets without bottom-tier box buckling during multi-modal freight.

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, tree nuts/hazelnuts, soy), 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 hazelnut and vegetable lipid matrices, triggering oil separation or texture hardening.