Vardo Cocoa Ice Cream with Chocolate Sauce Cup

The formulation employs premium Dutch-processed (alkalized) cocoa with 10-12% cocoa butter content, neutralizing harsh acidity to deliver a dark, full-bodied chocolate profile.

Formulated to modern nutrition benchmarks, the chocolate topping excludes industrially hydrogenated trans fats, maintaining zero or sub-regulatory trans-fat levels per laboratory verification.

Cups are molded from impact-resistant low-temperature polypropylene, while 5-ply cartons with high Box Compression Test (BCT) values withstand pallet stacking stresses during rough transit.

Export contracts typically operate under EXW (Factory), FCA (Border Terminal), or FOB (Southern Iranian Ports) with certified reefer transport arranged per buyer logistics agreements.

A customized stabilizer-emulsifier system immobilizes the cocoa-dairy fat matrix, preventing fat bloom, phase separation, or coarse icy textures during retail defrost cycles.

The chocolate sauce is engineered at 65-68° Brix, establishing an equilibrium between pourable viscosity, anti-freezing stability at -18°C, and an authentic cacao-forward profile.

Automated packaging lines integrate continuous thermal and pressure sensors on sealing heads, accompanied by periodic vacuum-leak tests and visual seal audits per batch.