Mini Chocobar (Vanilla)

Price Per Carton: ৳ 720
Carton Size: 24 pcs
Sales Unit: Carton

Polar Mini Chocobar, an incredible combination of the best chocolate-coating and vanilla ice cream.

Unit Price: ৳ 30
Net Volume: 55 ml
Energy: 271.98 kcal (per 100 gram)

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Ingredients:  

Water, Sugar, Vegetable Fat, Skimmed Milk Powder, Full Cream Milk Powder, Cocoa Powder, Glucose, Whey Powder (Milk Solids), Emulsifier (INS 471, INS 466, INS 433, INS 322i, INS 476), Stabilizer (INS 407, INS 412), Artificial Food Flavour (Vanilla), Permitted Artificial Food Color (INS 102, INS 110).

Nutritional Facts (Value per 100 g):

Major NutrientValueUnit
Total Energy271.98kcal
Total Fat18.19gm
Saturated Fat8.28gm
Trans Fat0.230gm
Protein3.46gm
Carbohydrate24.09gm
Sugar15.85gm
Fiber0.59gm
Salt2.0mg
Minerals0.77gm

 

Allergen and Intolerance Ingredients:  

Milk Protein, Lactose, and Soy (Lecithin).

Energy

Flavour

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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