Doi

Price Per Piece: ৳ 350
Carton Size: 1 pcs
Sales Unit: Piece

It would be pretty hard to find someone who’s not a fan of our traditional Doi. And those of you who are just crazy about Doi will fall in love with this newfound delicacy of Polar Doi Ice Cream rich in the nutrition of milk. The great taste of Doi Ice Cream will cheer up your mood for sure on any occasion.

Unit Price: BDT. 350
Unit Weight: 1 Liter
Energy: 257.13 Kcal

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Ingredients:  

Water, Sugar, Full Cream Milk Powder, Vegetable Fat, Yoghurt, Yoghurt Powder, Glucose, Chana Powder, Emulsifiers (INS 471, INS 466, INS 433), Stabilizers (INS 412, INS 407), Natural and Artificial Mixed Food Flavor (Yoghurt), and Permitted Artificial Food Colors (INS 102, INS 110, INS 123, INS 133).

Nutritional Facts (Value per 100 g):

Major NutrientValueUnit
Total Energy257.13Kcal
Total Fat16.33gm
Saturated Fat8.89gm
Trans Fat0.185gm
Protein4.82gm
Carbohydrate22.64gm
Sugar15.79gm
Fiber0.13gm
Salt1.22mg
Minerals1.47gm

 

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