Chocolate Vanilla Pound Cake

Price Per Piece: ৳ 300
Carton Size: 1 pcs
Sales Unit: Piece

A new variation in a delightful breakfast is your Polar Chocolate Vanilla Pound Cake Ice Cream. It came in a great combination of fresh, white vanilla and Polar’s legendary chocolate with the goodness of milk! Try the Polar pound cake today for a genuinely indulgent exhilarating chocolate experience.

Unit Price: BDT. 300
Unit Weight: 800 ml
Energy: 211.47 Kcal



Water, Sugar, Skimmed Milk Powder, Vegetable Fat, Full Cream Milk Powder, Glucose, Cocoa Powder, Emulsifiers (INS 471,INS 466, INS 433, INS 322i), Stabilizers (INS 407, INS 412), Artificial Food Flavors (Vanilla, Chocolate), Gelling Agent (INS 440) and Permitted Artificial Food Colors (INS 102, INS 110, INS 123, INS 133).

Nutritional Facts (Value per 100 g):

Major NutrientValueUnit
Total Energy211.47Kcal
Total Fat11.34gm
Saturated Fat

Trans Fat



Allergen and Intolerance Ingredients:  

Milk Protein, Lactose, 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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