Vardo Vanilla Ice Cream with Waffle Cone Pieces and Chocolate Flakes

The waffle cone fragments undergo a protective lipid barrier enrobing process prior to batch inclusion, preventing moisture migration from the dairy matrix and preserving crispness.

Product core temperature must not rise above -18°C throughout transport and cross-docking. Spikes above -10°C cause micro-melting and coarse recrystallization, degrading texture.

Bulk ordering is aligned with standard pallet configurations containing approximately 80 to 100 master cartons. Official minimum dispatch from central storage starts at 100 master cartons.

The formulation utilizes chocolate flakes engineered with optimized cocoa butter fats that provide brittle snap at -18°C while melting smoothly at body temperature without waxy residue.

This product contains milk solids (lactose), wheat gluten (from waffle cone pieces), and soy lecithin. May contain trace amounts of tree nuts and peanuts from shared processing lines.

Export clearance under HS 210500 mandates official veterinary sanitary certificates, container seal inspections, and bilingual Arabic/English labelling on outer cartons.

No. Refreezing is strictly prohibited as it ruptures the emulsion, induces coarse ice crystallization, ruins the waffle cone crunch, and poses potential microbiological risks.