Shirin Asal Two-Tone Vanilla & Chocolate Cup Ice Cream 1634

The ice cream base is standardized to 8–10% pure butterfat derived directly from fresh dairy cream, complemented by 10–11% Milk Solids-Not-Fat (MSNF). This composition balances scoop texture, structural body resistance, and prevents fast dripping while preserving a clean dairy palate.

Overrun is maintained within a 75–85% target window using automated mass flow meters injecting sterile micro-filtered air inside continuous freezers. This calibrated aeration ensures a dense, velvety consistency, preventing brittle icy textures or premature collapsing during melting.

Shipment requires 40ft High-Cube reefer containers pre-set to -22°C to -25°C to guarantee the core ice cream temperature remains strictly at -18°C or below. Pallets are stacked with specialized air-circulation chimney patterns, equipped with USB temperature dataloggers at core and door locations.

Cups are manufactured from high-impact copolymer polypropylene (PP) formulated to resist brittleness at sub-zero temperatures, sealed with multi-layer aluminum-barrier induction heat-seal foil. This hermetic barrier halts moisture sublimation, surface ice crusting, and freezer burn.

The stabilizer-emulsifier matrix consists strictly of plant-derived hydrocolloids (guar gum, locust bean gum, and carrageenan) and vegetable mono- and diglycerides. It is certified 100% free of porcine derivatives, animal gelatin, or ethanol carriers under audited Halal compliance regimes.

Reefer truck semi-trailers undergo pre-cooling to -20°C prior to loading dock seal-off. Cooling units must operate continuously in non-cycle mode, and multi-point certified temperature log graphs must accompany border phytosanitary handovers.

The export MOQ is 100 master cartons as part of a consolidated reefer containerload. Master shippers accommodate 24 to 36 single-serve cups arranged with anti-collapse corrugated tier partitions engineered for dynamic transit stress.