Twinee Cup (Vanilla & Strawberry)

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

Vanilla ice cream cuddled with strawberry ripple and combined with Polar Twinee Cup Ice Cream (Vanilla and Strawberry). Admirable taste of vanilla and strawberry in every scoop.

Unit Price: ৳ 30
Net Volume: 100 ml
Energy: 211.46 kcal (per 100 gram)

Categories: ,


Water, Sugar, Skimmed Milk Powder, Vegetable Fat, Full Cream Milk Powder, Glucose, Strawberry Pulp, Emulsifier (INS 471, INS 466, INS 433), Stabilizer (INS 407, INS 412), Artificial Food Flavour (Vanilla, Strawberry), Acidity Regulator (INS 330), Gelling Agent (INS 440), and Permitted Artificial Food Color (INS 102, INS 110, INS 122, INS 123, INS 133).

Nutritional Facts (Value per 100 g):

Major NutrientValueUnit
Total Energy211.46kcal
Total Fat11.15gm
Saturated Fat4.93gm
Trans Fat0.132gm


Allergen and Intolerance Ingredients:  

Milk Protein and Lactose.




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