Vanilla Cake Ice Cream

Price Per Piece: ৳ 500
Carton Size: 1 pcs
Sales Unit: Piece

Chocolate-layered vanilla ice cream topped with cherry fruits can combine your favorite moments with a more eventful ambiance.

Unit Price: ৳ 500
Net Volume: 1000 ml
Energy: 250.87 kcal (per 100 gram)

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Ingredients:  

Water, Sugar, Skimmed Milk Powder, Vegetable Fat, Full Cream Milk Powder, Strawberry Pulp, Cherry Fruit, Cocoa Powder, Whey Powder (Milk Solids), Glucose, Emulsifier (INS 471, INS 466, INS 433, INS 322i, INS 476), Stabilizer (INS 412, INS 407), Artificial Food Flavour (Vanilla and Strawberry), Gelling Agent (INS 440), Acidity Regulator (INS 330), and Permitted Artificial Food Color (INS 102, INS 110, INS 122, INS 123, INS 133).

Nutritional Facts (Value per 100 g):

Major NutrientValueUnit
Total Energy250.87kcal
Total Fat13.97gm
Saturated Fat

Trans Fat

5.59gm
0.181gm
Protein3.27gm
Carbohydrate28.06gm
Sugar15.6gm
Fiber0.44gm
Salt2.32mg
Minerals0.83gm

 

Allergen and Intolerance Ingredients:

Milk Protein, Lactose, and Soy (Lecithin).

Flavour

Energy

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