Carnival Butterscotch

Price Per Carton: ৳ 720
Carton Size: 12 pcs
Sales Unit: Carton

Royal taste of butterscotch full of caramel ripple and caramel chips. The experience of Polar Carnival Butterscotch is an irresistible blend of crunchy butter-flavored biscuit, smooth butterscotch, and the goodness of milk in every delicious mouthful.

Unit Price: BDT. 60
Unit Weight: 120 ml
Energy: 320.53 Kcal



Water, Sugar, Vegetable Fat, Skimmed Milk Powder, Full Cream Milk Powder, Glucose, Whey Powder (Milk solids), Cocoa Butter, Wheat Flour, Fat-Reduced Cocoa Powder, Emulsifiers (INS 471, INS 466, INS 433, INS 322i), Stabilizers (INS 412, INS 407), Artificial Food Flavor (Butterscotch, Caramel, Toffee, Vanilla), Maize Starch, Permitted Artificial Food Colors (INS 102, INS 110, INS 123, INS 133), Sodium Chloride, and Rising Agent (INS 500ii).

Nutritional Facts (Value per 100 g):

Major NutrientValueUnit
Total Energy320.53kcal
Total Fat17.31gm
Saturated Fat8.31gm
Trans Fat0.252gm


Allergen and Intolerance Ingredients:  

Milk Protein, Lactose, Gluten (Wheat) and Soy (Lecithin).



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. In addition, alu-sleeves are sourced from Turkey, wooden sticks and paper-cups are sourced from China, and finally comes the locally manufactured wrappers and tubs but their (wrapper and tub) raw materials are imported from Saudi Arabia. Therefore, the Ice cream preparation gets the best possible kick.

Quality Steps:

To achieve satisfactory levels of ice cream sanitation at the plant, the following points get implemented:

  • Totally ensuring that all the workers are clean and healthy. They are trained in quality control and processing most perfectly also.
  • Ensuring that only the highest quality ingredients are used.
  • Adopting proper processing techniques such as quick-freezing method to avoid ice cream defects.
  • Using appropriate equipment 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.

Ice Cream Sanitation Parameters:

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


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