Vardo Pasteurized Saffron Ice Cream with Vegetable Fat

The formulation utilizes natural extraction from premium Iranian Sargol saffron, providing an authentic aroma and radiant natural golden hue. In adherence to export specifications and national food safety guidelines, synthetic color additives such as tartrazine are strictly excluded from the blend.

Blending vegetable fats with dairy fats optimizes triglyceride crystal formations, enhancing resistance against brief thermal fluctuations during cold-chain handling. This stabilizes the product's overrun, prevents icy crystallization, and sustains structural viscosity throughout transit.

The standard wholesale MOQ starts at 100 master cartons. All deliveries necessitate temperature-controlled reefer trucks or maritime frozen containers maintained between -18°C and -22°C equipped with continuous temperature data loggers to assure quality integrity.

Yes, every production batch includes a comprehensive Certificate of Analysis (COA) covering total viable count, coliforms, Salmonella, and fat composition. For cross-border orders, official export health certs and Halal validation accompany the shipping manifest.

Primary units are packed into moisture-resistant 5-ply corrugated cartons engineered for deep-freeze rigidity. Standard wooden/plastic pallets support uniform interlocking patterns designed to maintain unobstructed cold-air circulation while avoiding package deformation.

If display freezers remain sealed up to -12°C during brief outages, the structural texture resists immediate collapse for several hours. However, warming beyond -10°C poses recrystallization risks; strict maintenance of -18°C remains mandatory to prevent quality degradation.

Customized export labelling compliant with destination market regulations is fully supported for eligible volumes. Private-label manufacturing contracts can be established subject to minimum annual production commitments and regulatory compliance approvals.