Shirin Asal Chocolate Cocoa Cup Ice Cream 1638

The recipe features 4–5% premium alkalized cocoa powder containing 10–12% native cocoa butter. High-pressure homogenization suspends the micronized cocoa solids completely within the dairy emulsion, eliminating gritty sedimentation.

Cocoa solids exert strong water-binding properties. By precisely recalculating the Pac/Pod indices (freezing point depression factor) via monosaccharide and maltodextrin adjustments, the product maintains elastic scoopability directly at -18°C without turning brittle or rock-hard.

The cocoa mix undergoes continuous HTST plate pasteurization at 82–85°C for 20–25 seconds. This thermal profile ensures complete microbiological inactivation and starch granule gelatinization from cocoa solids, optimizing downstream protein hydration.

Cartons are arrayed using column-interlock stacking on ISPM 15 pallets, wrapped with ventilated stretch film permitting horizontal airflow. Pneumatic dunnage airbags and cargo load-bars are positioned across the container void to eliminate maritime cargo shifting.

Dense virgin polypropylene cup walls coupled with induction-sealed aluminum foil lids provide an absolute barrier against Volatile Organic Compounds (VOC). This total impermeability prevents cross-contamination and off-odors inside multi-commodity frozen storage.

Consignments bound for EAEU member states are accompanied by official Veterinary Health Certificates, Export Health Declarations, and Declarations of Conformity under Technical Regulations TR CU 021/2011 and TR CU 033/2013 with Russian label translations.

The commercial MOQ is 100 master cartons when consolidated within a mixed refrigerated container, or a full FCL reefer for exclusive production contracts. Following volume specification and Incoterms agreement (FOB Bandar Abbas or CIF destination), an official proforma invoice is finalized.