Shirin Asal Traditional Saffron & Pistachio Cup Ice Cream 1848

The formulation utilizes genuine Sargol saffron extract sourced directly from verified agricultural clusters, strictly audited to exclude synthetic tartrazine dyes. Pistachio slivers undergo laser optical sorting, continuous aflatoxin screening via HPLC, and dry thermal roasting to guarantee absolute microbiological sterility prior to aseptic inline dosing.

The characteristic mastic elasticity is achieved through synergistic interactions between food-grade natural hydrocolloids and milk casein matrices. A 24-hour mix-aging maturation phase at 4°C enables complete polymer hydration, yielding authentic stretch and melt resistance without gumminess.

Cartons are arrayed on wooden pallets wrapped in ventilated stretch film to allow unrestricted circulation of -22°C refrigerated air currents. The induction-sealed barrier aluminum lidding locks volatile terpene fractions (safranal and geraniol) firmly inside the cup, preventing aroma evaporation under dry refrigerated airflow.

The export MOQ is 100 master cartons within a consolidated reefer container consignment. Master shippers contain 24 single-serve cups supported by heavy-duty interlocking corrugated dividers designed to absorb compressive shocks during intermodal handling.

The official COA authenticates milk fat (8–10%), total protein, total solids, saffron crocin absorbance (color strength), picrocrocin values, pistachio aflatoxin compliance (B1, B2, G1, G2 limits), along with zero Enterobacteriaceae and Salmonella presence.

Primary cups and outer cartons carry GSO-compliant bilingual Arabic/English nutrition panels, mandatory allergen declarations for dairy and tree nuts (pistachios), accredited Halal certification marks, dual Gregorian/Hijri date coding, and explicit synthetic-dye-free statements.

Retail freezers must operate between -18°C and -22°C without cycling above -15°C. Display cabinets must respect designated load-line limits to maintain active laminar freezing airflow, preventing surface melting around surface pistachio pieces.