Vardo Fruit Cone Ice Cream with Fruit Sauce & Dragee

The colorants in the dragee coating comply strictly with food authority regulations, utilizing authorized and natural pigments such as chlorophyllin, beta-carotene, and beetroot extract, free from hazardous artificial dyes.

The fruit sauce formulation is engineered with calibrated Brix levels and functional hydrocolloids that depress the freezing point below that of pure water. This ensures it remains semi-viscous and palatable at -18°C rather than freezing rock-solid.

During peak spring and summer periods, continuous freezing lines operate on 24/7 rotating shifts. Strategic pre-procurement of packaging materials and fruit concentrates secures supply stability for both national distributor networks and export obligations.

Distributor holding cold rooms must maintain ambient temperatures of -20°C or colder with continuous air circulation. Pallets must maintain at least 10 cm clearance from walls and floors, stationed away from frequently opened loading dock doors.

Yes; internal QC laboratories conduct systematic microbiological assays for Total Plate Count, Coliforms, E. coli, and Salmonella in strict conformity with national ice cream standard protocols before issuing release approvals.

Master cartons are fabricated from 5-ply moisture-resistant corrugated fiberboard featuring high Box Compression Test (BCT) ratings, permitting 6 to 8 carton stacking tiers per pallet without crushing risk.

Prospective distributors and international traders may initiate dealership inquiries by submitting their refrigerated fleet profile, regional territory coverage, and volume turnover capacity via the factory's official contact portal or verified B2B channels.