Shirin Asal Chocolate Family Tub Ice Cream 2007

The formula incorporates 4–6% premium alkalized cocoa powder milled to under 20 microns. Two-stage homogenization operating above 200 bar disperses cocoa particles thoroughly across the fat and serum phase, preventing particulate agglomeration and sandy oral sensations.

Cocoa solids typically increase structural hardness. By recalibrating monosaccharide ratios and guar-based stabilizers, the freezing point curve is adjusted so the ice cream yields readily to spoons directly from home freezers at -18°C without brittle resistance.

Outer shippers use virgin Kraft linerboards bonded with water-resistant starch adhesives. The exterior faces feature a light hydrophobic barrier coating, preventing condensation absorption when transitioning through humid dock interfaces.

Pallet heights must strictly clear the red ceiling load-line inside marine reefers. A minimum overhead clearance of 10–12 cm is mandatory to permit laminar circulation of -25°C air currents across the stow, preventing localized hot spots.

Mono- and diglycerides and lecithin are derived strictly from non-GMO plant oils (soy and sunflower). Audited to guarantee zero animal fats, porcine residues, or unapproved processing aids, all inputs hold verified international Halal credentials complying with Codex Alimentarius.

Each export shipper packs standardized tub counts optimized for manual logistics handling. Shippers feature Box Compression Test (BCT) ratings tailored to withstand prolonged sub-zero warehousing, ensuring that bottom-tier boxes do not buckle under full pallet weights.

Importers can register procurement requests directly through Shirin Asal export desks or the Iranco platform. Following volume review, frozen production slotting, and currency agreement (AED, EUR, USD, or RUB) alongside preferred Incoterms, an official proforma invoice is generated.