Vardo Strawberry Stick Ice Cream with Fruit Coating

Loading is conducted solely in specialized reefer containers pre-cooled to -22°C to -25°C to guarantee product core temperatures never exceed -18°C during transit. Calibrated digital temperature loggers are embedded directly within cargo pallets to continuously log environmental conditions, and records are handed over at destination.

Utilizing refined non-hydrogenated vegetable fats with a precise melting curve provides elevated thermal resistance against minor cold chain temperature fluctuations. This formulation retards rapid melting, maintains adherence to the wooden stick during consumption, and prevents coarse ice crystallization.

Master cartons typically contain 24 to 36 individual units protected by multi-layer corrugated liners to withstand compression. A standard 120x100 cm export pallet accommodates approximately 120 to 160 cartons, shrink-wrapped and corner-reinforced for maritime transport.

Yes, each production batch is accompanied by a physicochemical and microbiological COA detailing total plate count, yeast/mold, and coliform levels. Official Health Certificates from the Food and Drug Administration and registered Halal documents are supplied with clearance dossiers.

For domestic wholesalers, orders start from 50 to 100 master cartons provided refrigerated logistics capacity is consolidated. Export shipments necessitate Full Container Load (FCL) reefer bookings, requiring approximately 18 to 22 pallets to ensure temperature retention.

Sticks are fabricated from high-grade, splinter-free polished birchwood certified for direct food contact. Thermal treatment and autoclave sterilization ensure zero odor transfer and eliminate microbiological risk under frozen conditions.

The coating is formulated with optimized pectin stabilizers and hydrocolloids to maintain strong adhesion to the ice cream core. This balance prevents brittleness, shrinkage-induced cracking, or flaking even under severe commercial freezer temperatures.