Vardo Vanilla Ice Cream with Biscuit and Caramel Sauce Cup

Prior to dosing, biscuit crumbles receive a micro-thin edible moisture-barrier coating. This prevents migration of free water from the dairy matrix into the biscuit structure, ensuring crispness throughout the 12-month shelf life.

The packaging clearly highlights the presence of milk solids, lactose, and wheat gluten from the biscuit components. The production facility implements allergen separation protocols to prevent cross-contamination from tree nuts.

The caramel ripple is formulated with inverted syrups and controlled dry solids to depress its freezing point below -18°C, ensuring that the caramel remains luscious, pliable, and soft upon spooning rather than icy or brittle.

Cartons are manufactured from moisture-resistant 5-ply Kraft corrugated board with controlled wet-strength sizing, preventing box collapse or deformation under vertical stacking in high-humidity cold stores.

Supported by automated continuous freezers and multi-nozzle cup filling lines, monthly production capacity exceeds 500,000 units, allowing reserved volume allocations for long-term distributor contracts.

Shipments are customarily contracted under EXW (factory dock) or FCA / CPT (designated border customs port). Full pre-cooling verification and reefer container operational checks are executed prior to release.

The stabilizer-emulsifier balance provides robust melt-down resistance against standard temperature cycling in open retail freezers, preventing textural sandiness or caramel separation.