Vardo Vanilla Ice Cream with Cocoa Biscuit and Chocolate Bits

Biscuit inclusions are pre-treated with a specialized lipid barrier coating utilizing food-grade vegetable oils. This hydrophobic micro-layer halts moisture migration from the ice cream emulsion into the porous biscuit matrix, preserving distinct crunchiness.

Automated continuous ingredient feeders equipped with calibrated mass-flow sensors dose the inclusions into the post-freezer stream. This dynamic mixing guarantees identical inclusion percentages per individual cup without sedimentation.

The product holds certified manufacturing licenses from the Food and Drug Administration, National Standard Mark, and Halal certification. Nutrition facts, traffic-light dietary cues, and gluten presence warnings from wheat flour are clearly printed on the cup.

Master cartons are engineered with enhanced Edge Crush Test (ECT) ratings. Additionally, the vertical top-load strength of the polypropylene tubs is lab-tested to withstand standard pallet stacking heights without sidewall denting or lid popping.

Unlike elastic traditional Persian bastani dominated by salep, saffron, and rosewater, this SKU adheres to modern cookies-and-cream profiles with calibrated overrun, lighter sweetness, and a crisp textural interplay between cream and crunchy cocoa crusts.

Standardized pallet identification with GS1 barcodes and thermal loggers facilitates expedited customs clearance at border ports. Sustained plugging into reefer terminal power grids prevents cold-chain disruption during transshipment.

For accredited wholesale distributors, commercial evaluation samples can be dispatched in dry-ice packed insulated styrofoam containers. This enables sensory assessment, stability tests, and local laboratory verification prior to commercial PO placement.