Active Ice

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

The best source of glucose, vitamin C and natural antioxidants is honey, which together have a number of positive effects. When consumed separately, glucose enters the bloodstream and immediately releases energy. Due to the presence of all three substances, “Active Ice Lolly” in mixed fruit flavor serves as the initial treatment for both physical and mental exhaustion.

Unit Price: BDT. 20
Unit Weight: 62 ml
Energy: 82.79 Kcal



Water, Sugar, Glucose, Stabilizer (INS 412, INS 401, INS 407), Acidity Regulator (INS 330), Ascorbic Acid (INS 300), Honey, Natural Himalayan Pink Salt, Artificial Food Flavor (Mixed Fruit) and Permitted Artificial Food Color (INS 102, INS 110).

Nutritional Facts (Value per 100 g):

Major NutrientValueUnit
Total Energy82.79kcal
Total Fat0mg
Saturated Fat0mg
Trans Fat0mg
Organic Acid0.28gm




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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