Tabarok Cream-Filled Layer Cake 50g

The aerated cream represents 20% to 25% of net cake weight. Formulated with tailored confectionery fats having a slip melting point calibrated at 34°C to 36°C, the cream resists liquefaction under warm ambient conditions yet melts cleanly on the palate without waxiness.

Packed 36 flow-wrapped units per master display carton. Minimum domestic wholesale order is 50 cartons. For containerized export, standard ISPM wooden pallets hold up to 140 cartons (5,040 units/pallet) maximizing container payload volume.

The 50g single-serve weight hits an attractive, low price point matching students’ pocket budgets. It represents a single-sitting portion that leaves no leftovers, eliminating product waste and post-opening spoilage.

Only certified pasteurized liquid eggs and spray-dried skimmed milk powder are deployed. The core baking temperature inside tunnel ovens exceeds 180°C, fully neutralizing Salmonella and molds, while cream mixing is executed in closed aseptic systems.

Featuring vacuum-deposited aluminum on polypropylene substrates, the metallized barrier reduces water vapor transmission rates (WVTR) and oxygen transmission rates (OTR) to near zero, preventing crumb moisture desorption in dry warehousing climates.

Maintain inventory strictly between 15°C and 22°C with humidity below 60%. Exposure to temperatures exceeding 28°C induces gradual cream lipid liquefaction, causing oil migration directly into the neighboring porous sponge crumb.

Yes; Tabarok operates automated secondary packing modules delivering 6-pack or 12-pack bundled shrink-wrapped multipacks with distinct outer EAN barcodes configured for modern retail supermarket chains.