Vardo Vanilla Cone Ice Cream with Chocolate & Crisp Topping

To preserve ice crystal microstructure, stabilize overrun, and prevent heat shock, the product must be transported and stored under a constant temperature range of -18°C to -22°C. Reefer trucks and maritime reefers must be equipped with active data loggers monitoring continuous temperature graphs from origin to delivery.

The inner wall of the cone receives an automated hydrophobic spray coating composed of vegetable fat and cocoa solids prior to ice cream filling. This moisture-barrier layer effectively halts water migration from the dairy emulsion into the baked biscuit matrix, maintaining crispness until consumption.

The standard minimum order quantity for wholesale distribution accounts is 100 master cartons. Each export-ready pallet (100x120 cm) accommodates 50 to 60 master cartons, securely wrapped with cold-resistant stretch film and corner edge protectors to withstand rough transit.

Yes; as dairy-based products are subject to stringent sanitary regulations, each export batch is supported by an official Veterinary Health Certificate, accredited laboratory Certificate of Analysis (COA) verifying microbiological criteria, and recognized Halal certification.

Standard retail packaging sleeves come pre-printed with nutritional tables, ingredients, and regulatory data in Persian, English, and Arabic. For private-label contracts or large-volume regional distribution, custom multi-lingual labeling can be arranged in advance.

The product contains cow milk solids (lactose and casein), wheat gluten (from the wafer cone), and soy lecithin emulsifier. Traces of tree nuts and peanuts may be present due to shared handling facilities on crisp and chocolate manufacturing lines.

Total dairy fat is formulated within an 8% to 10% range to achieve rich creaminess without greasiness. Industrial overrun is tightly controlled at 70% to 80% inside the continuous freezer to guarantee structural stability, slow melting rate, and optimal density.