Vardo Pasteurized Cantaloupe Stick Ice Cream with Vegetable Fat

Storage and transit temperatures must strictly be kept between -18°C and -24°C continuously. Fluctuations above -15°C trigger recrystallization, damaging the creamy overrun and mouthfeel. Distributor reefer containers must be equipped with active data loggers.

The standard domestic wholesale MOQ is set at 100 master cartons. Each master carton contains 24 to 36 individually wrapped sticks, packed in moisture-resistant 5-ply corrugated export boxes.

Refined vegetable fats feature an engineered melting point profile, offering superior thermal shock resistance during retail handling and preventing premature sagging or melting on the wooden stick.

Yes, all colorants and flavor agents comply with Iranian Food and Drug Administration guidelines and international Codex Alimentarius standards regarding synthetic and natural additives in frozen dairy analogs.

Export orders are accompanied by a comprehensive Certificate of Analysis (COA), official Veterinary/Health Certificates, Halal certification, and bilingual customs-cleared packing lists.

Traceability batch codes and dates are laser-printed on the flow-wrap back fin seal and on the outer carton master label. Nominal shelf life is 12 months under unbroken freezer storage.

Yes, upon formal commercial verification, representative samples are dispatched in insulated thermal boxes with dry ice to maintain product stability alongside complete laboratory data sheets.