Ice Lolly (Lemon)

Price Per Carton: ৳ 560
Carton Size: 28 pcs
Sales Unit: Carton

Polar Ice Lolly (Lemon) will give you an unmatched chilly feel during the scorching heat.

Unit Price: ৳ 20
Net Volume: 62 ml
Energy: 81.49 kcal (per 100 gram)

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Ingredients:  

Water, Sugar, Glucose, Stabilizer (INS 412, INS 401, INS 407), Acidity Regulator (INS 330), Artificial Food Flavour (Lemon), and Permitted Artificial Food Color (INS 102, INS 133).

Nutritional Facts (Value per 100 g):

Major NutrientValueUnit
Total Energy81.49Kcal
Total Fat0gm
Saturated Fat0gm
Trans Fat0gm
Protein4gm
Carbohydrate20.41gm
Sugar20.22gm
Fiber0.122gm
Salt80mg
Minerals0gm

 

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

আইস ললি (লেবু)

প্রতি কার্টনের মূল্য: ৳ 560
Carton Size: 28 pcs
Sales Unit: কার্টন

খরতাপে পোলার আইস ললি (লেবু) আপনাকে যখন-তখন দেবে অতুলনীয় শীতল আবেশ।

প্রতি একক মূল্য: ২০ টাকা
নিট পরিমাণ: ৬২ মি.লি.
শক্তি: ৮১.৪৯ কিলোক্যালরি (প্রতি ১০০ গ্রামে)

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উপাদান

পানি, চিনি, গ্লুকোজ, স্ট্যাবিলাইজার (আইএনএস ৪১২, আইএনএস ৪০১, আইএনএস ৪০৭), অ্যাসিডিটি রেগুলেটর (আইএনএস ৩৩০), কৃত্রিম ফুড ফ্লেভার (লেমন) এবং অনুমোদিত কৃত্রিম ফুড কালার (আইএনএস ১০২, আইএনএস ১৩৩)।

পুষ্টিগত তথ্য (প্রতি ১০০ গ্রাম হিসাবে):

প্রধান পুষ্টি উপাদানপরিমাণএকক
মোট এনার্জি৮১.৪৯কিলোক্যালরি
মোট ফ্যাটগ্রাম
স্যাচুরেটেড ফ্যাটগ্রাম
ট্রান্স ফ্যাটগ্রাম
প্রোটিনগ্রাম
কার্বোহাইড্রেট২০.৪১গ্রাম
সুগার২০.২২গ্রাম
ফাইবার০.১২২গ্রাম
লবণ৮০মিলিগ্রাম
মিনারেল্‌সগ্রাম

 

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