Vardo Whipped Cream Cake Ice Cream

Transport requires refrigerated reefers with continuous active temperature loggers maintaining -18°C or colder throughout transit. Temperature fluctuations must be prevented to avoid fat destabilization and moisture migration into the cake layer.

Maintained at -18°C to -22°C, shelf stability extends to 9 full months. Pallet stacking must ensure continuous laminar airflow away from warehouse perimeter walls.

Standard wholesale MOQ is 100 master cartons. Each export-grade wooden or plastic pallet holds 48 to 60 cartons secured by heavy-duty stretch film and corner edge protectors.

The dairy base contains 10% to 12% milk fat derived purely from fresh cow milk and natural pasteurized cream, avoiding hydrogenated palm fats in the ice cream phase.

Yes, formulated with balanced overrun and solid fat index, allowing clean slicing with a heated knife after tempering for 5–10 minutes at ambient temperature.

Shipments are accompanied by official Food & Drug Administration health certificates, Halal certification, laboratory Certificate of Analysis (COA), and reefer documentation.

Contains milk protein, lactose, egg, and wheat gluten from the sponge base. Full allergen declarations are printed on both primary packaging and outer cartons.