Vardo Traditional Saffron Ice Cream with Clotted Cream

Vardo utilizes certified saffron extracts tested for crocin (color intensity) and safranal (aroma profile) parameters. Synthetic colorants like tartrazine are strictly prohibited; the signature golden hue and herbal aroma originate exclusively from genuine saffron and distilled rose water.

Clotted cream pieces are flash-frozen via quick-freezing techniques, and pistachio moisture content is controlled prior to dosing to inhibit hydration and sogginess. Continuous holding at -18°C prevents fat phase separation and keeps inclusions distinctly palpable.

Traditional Iranian saffron ice cream commands high market demand across GCC nations where Persian desserts and authentic saffron profiles are prized. Validated Halal certification, robust export packaging, and a 12-month shelf life under -18°C make it well-suited for reefer shipping to regional destinations.

Outer master cartons are engineered with water-resistant heavy-duty corrugated board characterized by high Edge Crush Test (ECT) ratings. Reinforced internal partitions or structural interlocking distribute stacking loads across the carton frame, isolating the primary product tubs from direct compression.

Yes, in addition to consumer retail packaging, this traditional saffron ice cream can be manufactured in institutional food-service tubs (e.g., 2-liter and 5-liter bulk containers) optimized for dipping cabinets, banquets, and high-volume culinary operations.

Every production lot undergoes rigorous laboratory testing assessing Total Plate Count (TPC), coliforms, E. coli, and Staphylococcus aureus, alongside strict confirmation of Salmonella and Listeria monocytogenes absence, fully certified via batch COAs.

Core product temperature must not exceed -15°C at receipt. Due to its traditional formulation with clotted cream pieces, exposure approaching -10°C triggers irreversible structural collapse and fat destabilization. Rapid transfer to a -18°C to -22°C deep-freeze warehouse is imperative.