Chocolate Swiss Roll, Classic Swiss Roll, Coconut Swiss Roll, 커피 스위스 롤, +5
원재료
베이킹 파우더, 계란, 우유 버터, 소금, +2
HS 코드
190590
최종 업데이트
2026-07-28
서치 및 소싱 팀을 위한 핵심 요약
Swiss Roll 마켓 커버리지는 137개 국가에 걸쳐 있습니다.
이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 328개와 수입업체 442개가 색인되어 있습니다.
1,835건의 공급업체·제조사 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
프리미엄 공급업체·제조사 0개와 카탈로그 0건이 현재 등록되어 있습니다.
도매 샘플 항목: 1건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2026입니다.
페이지 데이터 최종 업데이트일: 2026-07-28.
Swiss Roll에 대한 글로벌 공급업체·제조사 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 1,835건을 분석하고, 월간 단가 벤치마크로 Swiss Roll의 수출 경쟁력과 소싱 리스크를 추적하세요.
Swiss Roll 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
Swiss Roll의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
Swiss Roll의 YoY 변동 상위 국가는 이탈리아 (+120.3%), 미국 (+74.6%), 대한민국 (-66.6%)입니다.
Swiss Roll 국가별 공급업체 거래 및 단가 요약
2025-08 기준으로 Swiss Roll 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2026-01 기준, 노출 가능한 Swiss Roll 거래 단가가 있는 국가는 카자흐스탄 (13.00 USD / kg), 멕시코 (11.82 USD / kg), 룩셈부르크 (9.76 USD / kg), 아제르바이잔 (8.38 USD / kg), 필리핀 (7.85 USD / kg), 외 11개국입니다.
최신 1건의 Swiss Roll 도매 업데이트를 활용해 현재 수출 가격 포인트와 원산지 수준 공급업체 변화를 검증하세요.
일자
항목명
단가 (USD)
2026-07-01
Рул** **** ******* ***** * ******* ****
25.50 USD / kg
Classification
Product TypeProcessed Food
Product FormPackaged (ambient/shelf-stable)
Industry PositionValue-Added Bakery Confectionery Product
Market
Swiss roll is a globally produced packaged bakery dessert (rolled sponge cake with sweet filling) that trades internationally as part of the broader cakes/pastry category, while much supply is manufactured regionally near major consumer markets. Market dynamics are driven by branded and private-label snack-cake competition, retailer shelf-stability requirements, and formulation choices that balance softness, sweetness, and cost. Key input exposure comes from globally traded agricultural commodities used in typical formulations (wheat flour, sugar, vegetable fats such as palm oil, dairy, and cocoa where chocolate variants are used). Trade statistics are generally captured under customs lines for pastry/cakes and similar baked goods, with product-level specificity depending on national tariff line granularity.
Market GrowthNot Mentioned
Specification
Physical Attributes
Rolled sponge cake structure with an even spiral, minimal cracking, and uniform slice appearance
Sweet filling layer (e.g., cream-style, cocoa, fruit jam) with stable adhesion and limited seepage
Compositional Metrics
Moisture and water activity specifications are set by buyers to control softness and reduce mold risk over shelf life
Fat phase and emulsification performance are specified to support aerated sponge structure and texture stability
Packaging
Individual flow-wrap or pillow-pack for single units; multipacks and cartons for retail
Oxygen/moisture barrier films commonly used to support ambient shelf life; secondary case packing for export distribution
ProcessingAerated batter preparation and controlled baking to achieve stable sponge structureCooling, filling deposition, rolling, and slicing designed to minimize cracking and filling migrationPost-bake contamination control and packaging hygiene are critical due to ready-to-eat status
Supply Chain
Value Chain
Commodity ingredients sourcing (flour, sugar, fats, eggs/dairy, cocoa where used) -> industrial mixing/foaming -> baking -> cooling -> filling preparation -> rolling and slicing -> primary packaging -> case packing -> ambient distribution
Demand Drivers
Convenience, portion-controlled dessert/snack formats suited to modern retail and e-commerce
Private-label expansion and price competition in packaged snack cakes
Product variety innovation (flavor rotations, chocolate-coated variants, reduced-sugar or premium fillings in some markets)
Temperature
Typically shipped and stored in ambient conditions; avoiding heat exposure and temperature cycling supports texture stability and limits fat migration in chocolate or cocoa-fat variants
Atmosphere Control
Barrier packaging and, in some markets, modified-atmosphere packaging can be used to slow oxidative staling and reduce mold spoilage risk
Shelf Life
Shelf life is formulation- and packaging-dependent, commonly managed through moisture control, hygienic packaging, and permitted preservatives where used
Risks
Sustainability Compliance HighWhere formulations use palm oil or palm-derived fats, evolving deforestation-related due diligence and traceability requirements (and buyer commitments) can disrupt sourcing options and market access, particularly for exporters targeting jurisdictions with stricter compliance regimes.Map palm-derived inputs to origin and supply chain, require traceability documentation from suppliers, and align sourcing with credible sustainability/verification schemes and applicable deforestation-free regulations.
Input Cost Volatility MediumSwiss roll costs are sensitive to globally traded commodity inputs (wheat flour, sugar, vegetable oils/fats, dairy, cocoa for chocolate variants). Price spikes or export restrictions in key inputs can compress margins or force reformulation that risks quality changes.Use multi-origin sourcing, hedging/forward contracts where feasible, and pre-qualified reformulation options with validated sensory and shelf-life performance.
Food Safety MediumAs a ready-to-eat packaged bakery product, swiss roll is exposed to risks from allergen cross-contact (typically wheat/gluten, egg, milk, and often soy lecithin) and post-bake contamination leading to recalls or import detentions.Implement HACCP-based controls, validated allergen management and sanitation, environmental monitoring in high-care packaging areas, and robust traceability/recall readiness.
Shelf Life Limitation MediumMold growth, staling, and filling migration can reduce sellable shelf life during long-distance distribution, especially under high humidity or poor packaging integrity.Optimize water activity and packaging barriers, verify preservative systems within permitted limits, and run distribution-stress shelf-life validation for target lanes.
Regulatory Compliance MediumRegulations on additives, labeling, and contaminant limits vary by market and can affect cross-border sales of packaged cakes, especially when recipes are adapted across regions or when claims (e.g., 'no preservatives') are used.Maintain market-specific regulatory specifications, align additive use with Codex GSFA and destination-market rules, and use compliant labeling workflows for each export market.
Sustainability
Deforestation and traceability scrutiny for palm oil and derived vegetable fats used in many industrial bakery formulations, with growing due-diligence expectations in regulated markets
Cocoa sustainability exposure for chocolate or cocoa-containing variants, including land-use and deforestation concerns in some origin regions
Packaging waste and recycling compliance pressures for flexible plastics commonly used in snack-cake flow-wrap formats
Labor & Social
Child labor and labor-rights risks associated with cocoa supply chains where cocoa ingredients are used (notably documented concerns in parts of West Africa)
Migrant/temporary labor conditions can be a concern in upstream agricultural inputs and in some food-processing contexts, requiring supplier social-compliance programs
FAQ
How is swiss roll typically categorized in international trade statistics?Swiss roll is usually tracked within broader customs categories for pastry/cakes and similar baked goods rather than as a uniquely identifiable global commodity line. For product-level trade analysis, exporters and analysts typically use UN Comtrade or ITC Trade Map and then narrow results using the relevant national tariff lines and product descriptions.
Why is palm oil a significant sustainability risk for some swiss roll products?Many industrial bakery formulations use palm oil or palm-derived fats for cost and functional performance, but palm supply chains are closely scrutinized for deforestation and traceability. This can create compliance and market-access risk in regulated markets and for buyers with deforestation-free commitments, so manufacturers often need stronger traceability and verified sourcing.
What are the key manufacturing steps that most affect swiss roll quality and shelf life?Industrial production typically depends on consistent batter aeration and baking, controlled cooling before filling, precise filling and rolling to prevent cracking, and hygienic packaging to avoid post-bake contamination. Shelf life is then managed through moisture control, packaging barriers, and (where used) preservatives that comply with applicable additive standards.