Zafran Malai

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

Jafran and malai Flavoured ice cream with a unique addition of nut and raisin topping make it the Polar Jafran Malai Ice Cream tub, which can pull up royal family cuisines and celebrations.

Unit Price: ৳ 350
Net Volume: 1000 ml
Energy: 228.61 kcal (per 100 gram)

Categories: ,


Water, Sugar, Vegetable Fat, Skimmed Milk Powder, Full Cream Milk Powder, Khejur Gur, Chana, Glucose, Almond Nut, Raisin, Emulsifier (INS 471, INS 466, INS 433), Stabilizer (INS 407, INS 412), Natural and Artificial Mixed Food Flavour (Zafran, Cream Aroma and Condensed Milk).

Nutritional Facts (Value per 100 g):

Major NutrientValueUnit
Total Energy228.61Kcal
Total Fat12.01gm
Saturated Fat5.79gm
Trans Fat0.142gm


Allergen and Intolerance Ingredients:  

Milk Protein, Lactose, and Almond Nut.



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