Mini Chocobar (Vanilla)

Price Per Carton: ৳ 600
Carton Size: 24 pcs
Sales Unit: Carton

Polar Chocobar, a widely sought-after and well-liked ice cream, is now available in Mini form. You’ll definitely enjoy this scrumptious ice cream’s amazing chocolate and vanilla flavor combo!

Unit Price: BDT. 25
Unit Weight: 55 ml
Energy: 271.98 Kcal

Categories: ,


Water, Sugar, Vegetable Fat, Skimmed Milk Powder, Full Cream Milk Powder, Cocoa Powder, Glucose, Whey Powder (Milk Solids), Emulsifier (INS 471, INS 466, INS 433, INS 322i, INS 476 ) and Stabilizer (INS 407, INS 412), Artificial Food flavor (Vanilla), Permitted Artificial Food Colors (INS 102, INS 110).

Nutritional Facts (Value per 100 g):

Major NutrientValueUnit
Total Energy271.98kcal
Total Fat18.19gm
Saturated Fat8.28gm
Trans Fat0.230gm


Allergen and Intolerance Ingredients:  

Milk Protein, lactose and Soya (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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