Kheer

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

The Polar Kheer Ice Cream Cup is filled with the traditional taste of Kheer, with the delightful topping of nuts and raisins. A must-have for treating guests, this will surely uplift your mood.

Unit Price: ৳ 60
Net Volume: 110 ml
Energy: 243.73 kcal (per 100 gram)

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Ingredients:  

Water, Sugar, Skimmed Milk Powder, Vegetable Fat, Full Cream Milk Powder, Khejur Gur, Resin, Roasted Almond Nut, Glucose, Stabilizer (INS 412, INS 407), Emulsifier (INS 466, INS 471, INS 433), Artificial Food Flavour (Payesh), and Permitted Artificial Food Color (INS 102, INS 110, INS 123, INS 133).

Nutritional Facts (Value per 100 g):

Major NutrientValueUnit
Total Energy243.73Kcal
Total Fat14.58gm
Saturated Fat7.44gm
Trans Fat0.181gm
Protein4.08gm
Carbohydrate23.88gm
Sugar15.80gm
Fiber0.27gm
Salt1.15mg
Minerals0.94gm

 

Allergen and Intolerance Ingredients:  

Milk Protein, Lactose, and Almond Nut.

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