Shirin Asal Traditional Saffron Cup Ice Cream 1846

The brilliant natural golden color is derived exclusively from high-grade crocin carotenoids water-extracted from premium Iranian saffron stigmata. Thermal stabilization under vacuum pasteurization fixes the chromophore structure, preventing photodegradation or oxidative fading throughout a 12-month commercial lifespan.

Total solids are standardized between 34% and 36%. The high viscosity provided by natural hydrocolloids and structured dairy proteins results in a delayed, controlled melt-down profile, resisting fast collapse and retaining dimensional integrity when served.

The cup rim is sealed with an aluminum-polyethylene laminate foil via calibrated induction heat-sealing. Engineered with an easy-peel polymer interface, it establishes a hermetic zero-oxygen barrier while allowing consumers to peel the lid cleanly in one piece without tearing.

Under FOB Bandar Abbas, Shirin Asal coordinates cold-chain inland trucking from Tabriz, customs veterinary clearance, and container power-monitoring up to vessel loading. Under CFR terms, dedicated maritime lines ensure continuous plugged-in reefer handling through to the discharge port.

A 40ft High Cube reefer accommodates 20 to 22 standard pallets in dual-row configurations. Maintaining mandatory top headspace below the ceiling T-bar airflow threshold permits loading approximately 2,400 to 2,800 master cartons within road axle weight limits.

For maximum sensory expression of saffron and rosewater notes, cups should temper at ambient conditions for 3–5 minutes prior to consumption, reaching an optimal serving temperature of -12°C to -14°C. This allows the elastic body to relax and activates volatile aromas on the palate.

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.