Mini Cone (Chocodelight)

Mini Cone (Chocodelight)
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Mini Cone (Chocodelight)

Price Per Carton: ৳ 960
Carton Size: 24 pcs
Sales Unit: Carton

Chocolate ice cream paired with the twist of nut and chocolate topping – mind-blowing Polar Mini Chocodelight Cone, anytime, anywhere.

Unit Price: ৳ 40
Net Volume: 70 ml
Energy: 324.57 kcal (per 100 gram)

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Ingredients:  

Water, Vegetable Fat, Sugar, Skimmed Milk Powder, Full Cream Milk Powder, Cocoa Powder, Peanut, Glucose, Whey Powder (Milk Solid), Wheat Flour, Emulsifier (INS 471, INS 466, INS 433, INS 322i, INS 476), Stabilizer (INS 412, INS 407 ), Gelling Agent (INS 440), Artificial Food Flavour (Chocolate, Vanilla ), Maize Starch, Permitted Artificial Food Color (INS 102, INS 110, INS 123, INS 133), Sodium Chloride, Raising Agent (INS 500ii).

Nutritional Facts (Value per 100 g):

Major Nutrient Value Unit
Total Energy 324.57 kcal
Total Fat 17.61 gm
Saturated Fat 8.94 gm
Trans Fat 0.142 gm
Protein 6.16 gm
Carbohydrate 33.67 gm
Sugar 15.80 gm
Fiber 2.02 gm
Salt 10.25 mg
Minerals 1.00 gm

 

Allergen and Intolerance Ingredients:  

Milk Protein, lactose, peanuts, Gluten (Flour), and Soya (Lecithin).

Energy

Flavour

Polar is always committed to ensure top-quality ice cream preparation.

Sourcing of Ingredients:

Milk - the essential ingredient of ice cream manufacturing is sourced from Denmark, France, Turkey, Ireland, Czech Republic, Australia, New Zealand etc. countries. Chocolate is sourced from Singapore and Malaysia. Milk fat comes from Australia. Flavors are imported from Italy, France, Indonesia, Thailand, Singapore etc. countries. Sugar is sourced from Bangladesh and vegetable fat is sourced from Malaysia and Indonesia. Alu-sleeves sourced from Turkey, wooden sticks and paper-cups sourced from China, raw materials imported from Saudi Arabia and locally manufactured wrappers and tubs are used.

Quality Steps:

To achieve satisfactory levels of ice cream production at the plant, the following steps get implemented:

  • Totally ensuring that all the workers involved in the production are clean and healthy. Also, they are trained to improve their skills in maintaining quality control and production process.
  • Ensuring that only the highest quality ingredients are used.
  • Highest level of measures including quick-freezing, involved to preserve the products. So that the level of defects are at the minimum.
  • Using appropriate techniques and tools to process the ice cream.
  • Maintaining high standards of plant hygiene and sanitation.
  • Adopting proper distribution channels that will maintain high quality of the product.

Health Safety Standards for Ice Cream:

  • Physico-chemical analysis
  • Microbiological analysis
  • Sensory analysis
  • Texture profile analysis

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