Shirin Asal Banana Cream Sandwich Biscuit 162

The banana cream constitutes 28–30% of total product mass. Utilizing thermally stabilized nature-identical ester fractions and certified beta-carotene, the aromatic profile resists volatilization during high-speed packaging sealing and retains authentic fruit freshness throughout shelf life.

Water activity (Aw) is strictly equilibrated to 0.35–0.40, matching the baked biscuit base. Combined with structured non-hydrogenated vegetable fats having minimal free oil fractions, this balance prevents crumb soggy collapse and eliminates oil seepage onto packaging films.

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 vacuum-metallized BOPP structure delivers an impermeable physical shield with a Water Vapor Transmission Rate (WVTR) below 1.0 g/m²/day. It reflects actinic UV light, halting photo-catalytic lipid degradation and preserving delicate banana aromatics throughout storage.

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.