Vardo Traditional Saffron Ice Cream

Color and flavor profile are derived solely from genuine Sargol saffron extracts. Artificial colorings such as tartrazine or synthetic food flavorings are strictly prohibited.

Cream chunks undergo blast-freezing at -30°C before being gently introduced via automated fruit-feeders, ensuring homogenous distribution without breaking down the solid lipid matrix.

Retail display freezers must hold steady at -18°C. Frequent defrost cycles or temperature rises cause moisture migration, compromising the elastic mouthfeel.

Tubs are injection-molded from food-contact polypropylene blended with impact modifiers for cryogenic resilience. Integrated IML labels form an effective barrier against freezer burn.

The COA certifies total plate count, enterobacteria, absence of Salmonella and E. coli, milk fat percentage, total solids, and saffron purity metrics.

For sea or land reefer container shipments (40ft HQ), the typical batch capacity ranges between 1,800 to 2,200 master cartons loaded on cold-resistant pallets.

Fully suitable for lacto-vegetarians. As the recipe contains no wheat starch or flour-derived thickeners, it complies with standard gluten-free operational profiles.