Shirin Asal Traditional White Cream Cup Ice Cream 1852

The formulation features an elevated dairy butterfat level (10–11% pure cream fat). It combines micro-dosed green cardamom botanical distillate with traditional rosewater, engineered to harmonize with sweet dairy lipids without sharp or overpowering botanical notes.

By strictly regulating the ratio of dairy solids to functional disaccharides, unfrozen water activity (Aw) at -18°C is chemically bound. This physicochemical matrix limits average ice crystal diameters strictly below 30 microns, guaranteeing velvet smoothness across its full commercial shelf life.

Every incoming consignment of fresh milk and cream undergoes FTIR mid-infrared spectroscopy and Gas Chromatography (GC) fatty acid profiling. This rigor confirms authentic milk fat triglyceride structures while verifying total zero presence of unauthorized vegetable oils or foreign adulterants.

Cups are injection-molded with reinforced rim curls and uniform sidewalls engineered to withstand 1.2-meter drop tests at freezing temperatures without shattering, matching the dynamics of automated high-speed rotary packaging lines.

Following certified clearance of batch microbiological screens, the Iranian National Veterinary Organization processes and issues official bilingual English veterinary health declarations within 3–5 working days, authenticated with digital tracking QR seals.

Automated inline dynamic checkweighers enforce net weight tolerances within ±1.5%. Volumetric density is calibrated hourly under ISO 9001 protocols, ensuring strict compliance with declared package weights and overrun densities.

Due to its smooth nut-free profile and standardized cup dimensions engineered to integrate seamlessly inside standard airline Atlas galley trolleys, SKU 1852 is widely deployed across institutional in-flight caterers, demonstrating outstanding thermal stability alongside dry-ice refrigeration.