Vardo Cocoa Cone Ice Cream with Chocolate & Crisp

The crisp pearls are pre-enrobed with an edible moisture-resistant fat barrier prior to application on the ice cream mass. Additionally, passing through an instant blast-freezing tunnel at -35°C rapidly immobilizes moisture, ensuring the pearls stay perfectly crunchy.

Yes; all fats and oils utilized in the chocolate coating and crisp enrobing strictly comply with national and international limits, maintaining trans-fatty acid levels below 1% (classified as zero trans-fat compliant).

A standard 40ft High Cube reefer container accommodates 22 industrial pallets with optimized vertical clearances, carrying approximately 2,200 to 2,400 master cartons (exceeding 55,000 units) without crushing risk.

The multi-layer metallized film incorporates oriented polypropylene (BOPP) with micro-metallized aluminum deposition, drastically lowering Oxygen Transmission Rate (OTR) and Water Vapor Transmission Rate (WVTR) to prevent lipid oxidation and wafer staling.

Yes; the standard nutritional traffic light indicator required by food authorities is fully displayed, specifying fat, sugar, trans-fat, and salt content per serving alongside total caloric energy.

Yes; inline production industrial inkjet coders can print batch numbers, Gregorian production and expiration dates (YYYY/MM/DD), and destination-specific Arabic, English, or Russian labeling text in compliance with import customs.

Upon depot arrival, datalogger records are audited alongside organoleptic and crystal structure evaluations. If temperatures have exceeded -12°C for unacceptable periods, the lot is quarantined and evaluated following strict cold-chain remediation procedures.