Shirin Asal Two-Tone Vanilla & Chocolate Family Tub Ice Cream 2401

Rotary filling heads feature isolated dual chambers governed by independent mass-flow meters. Dynamic viscosities and extrusion flow rates of both vanilla and chocolate mixes are strictly matched, preventing fluid turbulence and inter-phase bleeding prior to immediate tunnel freezing.

Because cocoa solids and vanilla syrups possess distinct solute profiles, monosaccharide and maltodextrin balances are adjusted independently to align their Potaca (freezing point depression factor) ratings. This parity prevents one phase from softening while the other freezes rock-hard at -18°C.

Reefer semi-trailers must utilize digital dataloggers with onboard thermal printing and GPS telematics. Pre-cooling trailers down to -20°C prior to loading is strictly mandatory, maintaining cabin temperatures steadily between -18°C and -22°C throughout the highway transit.

The tub rim and lid perimeter incorporate precision tongue-and-groove sealing geometries. By stopping micro-air exchanges with dry freezer atmospheres, it halts surface moisture sublimation and subsequent coarse frost recrystallization.

The wholesale export MOQ is 100 master cartons within consolidated reefer container shipments. Importers can consolidate SKUs 2399 (Vanilla), 2400 (Chocolate), and 2401 (Two-Tone) across dedicated pallet blocks inside a single 40ft High Cube reefer container.

A standard serving (~60g) supplies 120–130 kcal, 5–6g total fat, 14–16g carbohydrates, and 2.5g protein. A detailed nutrition fact panel including mandatory dairy and soy allergen notices is printed on the tub sidewall.

After serving, consumers should immediately reseal the lid firmly around its circumference and return the tub horizontally to the coldest section of a domestic freezer at -18°C. This prevents air pocket formation and preserves texture over multiple uses.