Vardo Cocoa Ice Cream Decorated with Espresso Coffee Sauce 450g

The espresso swirl sauce is calibrated to a tight Brix range of 62° to 65°. This exact concentration of soluble solids and depressed freezing point ensures the sauce remains glossy, soft, and spoonable at -18°C without forming icy crusts.

Yes; naturally derived caffeine from roasted coffee extract and cocoa solids yields approximately 35 to 40 mg per entire 450g tub (less than half an espresso shot), and is clearly noted within the nutritional declaration.

The optimal storage temperature is -20°C. Temperature fluctuation must not exceed ±2°C; larger shifts promote moisture migration, potentially altering the viscosity of the espresso topping layer.

Export consignments are accompanied by official Veterinary & Health Certificates, authenticated Halal certificates, and ISO 22000/HACCP compliance documentation, alongside heavy metal and mycotoxin lab clearance reports.

The injection-molded tub features a tamper-evident tear-tab seal coupled with a snap-fit double-bead locking rim, ensuring airtight integrity and preventing freezer odors from being absorbed into the butterfat matrix.

Alongside the 450g retail pack, this SKU can be provisioned in 2.5L and 5.0L stainless-look food-service pans upon contractual agreement, maintaining the exact formulation for high-volume coffeehouse dipping cabinets.

For initial market entry tests, a mixed-pallet MOQ of 100 master cartons across Vardo premium flavors is permissible. Proforma invoicing and customs export clearance protocols are processed systematically.