Mango

Mango
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Mango - Image 3
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Mango

Price Per Carton: ৳ 540
Carton Size: 18 pcs
Sales Unit: Carton

Everyone’s favorite Mango Flavoured Polar Mango Ice Cream Cup may uplift your mood anytime and anywhere.

Unit Price: ৳ 30
Net Volume: 100 ml
Energy: 199.34 kcal (per 100 gram)

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Ingredients:  

Water, Sugar, Skimmed Milk Powder, Vegetable Fat, Mango Pulp, Full Cream Milk Powder, Glucose, Emulsifier (INS 471, INS 466, INS 433), and Stabilizer (INS 412, INS 407), Artificial Food Flavour (Mango), Permitted Artificial Food Color (INS 102, INS 110).

Nutritional Facts (Value per 100 g):

Major Nutrient Value Unit
Total Energy 199.34 kcal
Total Fat 10.77 gm
Saturated Fat 4.94 gm
Trans Fat 0.206 gm
Protein 3.52 gm
Carbohydrate 22.38 gm
Sugar 15.85 gm
Fiber 0.77 gm
Salt 45.9 mg
Minerals 0.75 gm

 

Allergen and Intolerance Ingredients:  

Milk Protein and Lactose.

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

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