Vardo Creamy Vanilla Waffle with Caramel & Chocolate

Vardo's proprietary caramel formulation balances mono- and disaccharide ratios to depress the freezing point scientifically. This prevents sucrose crystallization and phase separation at negative temperatures, ensuring that the caramel layer remains smooth, chewy, and melt-in-the-mouth upon consumption.

Each master shipper holds 24 units, yielding approximately 2.4 kg net weight and 2.8 kg gross weight per carton. For export reefers, pallets are configured with 80 cartons across 10 interlocking tiers, totaling ~240 kg gross weight per pallet while preserving essential vertical airflow channels.

The ice cream core relies entirely on natural pasteurized dairy cream containing a minimum of 8% milk fat, with zero vegetable fat substitutes in the dairy base. The chocolate coating utilizes cocoa butter and food-grade vegetable oils to optimize crisp snap and enrobing stability under sub-zero storage.

The waffle wafer is baked with a specialized low-moisture recipe, and its inner surface facing the ice cream is barrier-coated with a thin cocoa fat layer. This edible fat barrier effectively prevents moisture migration from the ice cream emulsion into the wafer throughout its 12-month shelf life.

The standard commercial MOQ is 100 master cartons. For authorized regional distributors and retail supermarket chains entering scheduled procurement agreements, tiered volume incentives and regular scheduled deliveries via dedicated reefer fleets are supported.

Yes, Vardo's production and packaging lines support custom-printed wrappers and dynamic inkjet coding. For full-container orders, primary wrapping can incorporate bilingual Arabic, English, or Russian nutrition facts, barcode standards, and compliance marks meeting GSO or Eurasian EAC regulations.

All production lots are held in frozen quarantine for a mandatory 48-hour period pending comprehensive lab incubation results for Total Viable Count, Coliforms, Salmonella, and Yeasts/Molds. Dispatch clearance is granted solely upon formal sign-off by the Quality Assurance technical director.