Shirin Asal Classic Vanilla Family Tub Ice Cream 2005

The formulation balances 8–10% milk fat derived directly from fresh dairy cream alongside 34–36% total solids. This compositional standard inhibits syneresis during domestic serving and delivers a full-bodied, velvety mouthfeel without greasy aftertastes.

Sterile-filtered air aeration is maintained strictly within 70–80%. The compact micro-bubble network prevents shrinkage and volume collapse during atmospheric pressure drops in transcontinental transit or cyclic defrost intervals in commercial cabinets.

Tubs are injection-molded from high-impact copolymer polypropylene (PP) specifically engineered to retain flexural modulus at freezing temperatures. Drop tests from 1.0 meter at -18°C confirm complete absence of rim splitting or sidewall cracking under pallet loads.

Lids feature an interlocking tamper-evident perimeter latch with an integrated gas-tight sealing gasket. This mechanical seal halts volatile organic transfer, preserving delicate vanillin notes and stopping freezer burn in multi-commodity logistics hubs.

Moisture-resistant 5-ply cartons can be stacked up to a maximum of 5 tiers on standard 120x100 cm pallets. Consignments are stabilized with ventilated stretch wrap, observing T-floor air clearance guidelines inside marine reefer containers to maintain continuous convective cooling.

Composite samples from each production run undergo organoleptic panel audits assessing crystal morphology, scoop texture, color uniformity, and aromatic vanillin balance, alongside analytical verification of fat percentage and dry matter before releasing the commercial COA.

Consignments are executed under FCA Tabriz, CPT overland border terminals, or FOB southern maritime ports. Full documentation dossiers—including attested commercial invoices, veterinary health declarations, chamber certificates of origin, packing lists, and temperature audit logs—accompany every reefer shipment.