Robusto (Vanilla)

Price Per Carton: ৳ 1200
Carton Size: 12 pcs
Sales Unit: Carton

Think thick when it comes to coat. Thick chocolate-coated Ice Cream Robusto is indeed a treat to remember. A treat that does not want to end as you go on having it.

Unit Price: ৳ 100
Net Volume: 92 ml
Energy: 394.65 kcal (per 100 gram)

SKU: RobustoVanilla2022 Categories: ,
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Ingredients:  

Water, Sugar, Full Cream Milk Powder, Skimmed Milk Powder, Vegetable Fat, Cocoa Butter, Cocoa Mass, Milk Fat, Glucose, Cocoa Powder, Emulsifier (INS 471, INS 466, INS 433, INS 476, INS 322i) and Stabilizer (INS 412, INS 407), Natural and Artificial Mixed Food Flavour (Vanilla), Wheat Flour, Maize Starch, Permitted Artificial Food Color (INS 102, INS 110), Salt and Raising agent (INS 500ii).

 

Nutritional Facts (Value per 100g):

Major NutrientValueUnit
Total Energy394.65kcal
Total Fat27.55gm
Saturated Fat13.08gm
Trans Fat0.145gm
Protein4.70gm
Carbohydrate28.73gm
Sugar15.60gm
Fiber0.27gm
Salt9.50mg
Minerals1.22gm

 

Allergen and Intolerance Ingredients:  

Milk Protein, lactose, Gluten (Flour), and Soya (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