Vardo Saffron Ice Cream with Carrot Sauce Cup

The carrot sauce formulation utilizes natural hydrocolloids and an engineered Brix level to preserve viscosity against minor thermal shocks. Continuous reefer transport at -18°C remains imperative to prevent syneresis or ice recrystallization on the surface.

Corrugated 5-ply moisture-resistant cartons are stacked on Euro/Standard pallets allowing unrestricted chilled airflow. Standard 40ft reefer containers accommodate 20 to 22 pallets within certified thermal payload limits.

The characteristic aroma and golden hue derive directly from pure brewed saffron extract, compliant with natural food color standards. Complete laboratory analysis certificates (COA) are provided for export consignments.

Routine wholesale orders start at 100 cartons, whereas customized private-label or multilingual packaging (Arabic/Russian/English) typically requires a full container load (FCL). Formal logistics terms apply.

Overrun is maintained between 60% and 75% to produce a rich, dense, and premium scoop mouthfeel. Dairy fat content strictly meets and exceeds the national standard at approximately 8%+.

The cup is engineered from food-grade polypropylene using In-Mold Labeling (IML) to resist low-temperature embrittlement. A barrier heat-sealed aluminum foil prevents vapor loss and freezer odors.

The item holds national food authority licenses, Iran National Standard marks, formal Halal certification, and ISO 22000/HACCP food safety accreditations.