The lemon carries the highest acidity in the range. That is not a flaw to be balanced out — it is the function. High-acid, low-fat profiles reset the palate between courses, which is a different job from closing a meal.
It stays dairy-based rather than becoming a sorbet, so it cleanses without the watery finish a sorbet can leave. The mould is a lemon with two pointed ends and fine rind texture, at 75 g and 12 per carton, 1.45 kg gross.
Seafood and Mediterranean menus use it mid-sequence; hotel banquets use it between a fish course and a main. In both cases it is specified for its position in the menu rather than for the dessert list.
Specifications, documentation, MOQ and lead time are confirmed against the selected factory, packing and destination market.
A concise buyer-focused overview. Complete commercial parameters remain in the procurement specification below.
Lemon molded ice cream, 75 g and 12 per carton — the brightest acidity in the range, used to cut fat between courses rather than to close a meal.
Packing and sourcing details for Lemon Ice Cream are confirmed against the selected SKU and destination market.
Suitable for Seafood and Mediterranean restaurants, Multi-course menus needing a palate cleanser, Hotel banquet interludes, Summer beverage pairings.
Use these values as the current reference framework. Final production specifications are confirmed in the quotation and approved sample.
Tell us the destination market, sales channel, packing format and required documents. We will check the selected Lemon Ice Cream offer, supply source, document scope and available export files before quotation and order approval.
Connect the product specification, manufacturing site and document holder to the actual Lemon Ice Cream offer.
Check the holder, site, product scope and validity of applicable food-safety, quality, religious or market documents.
Confirm the product specification, ingredient and allergen data, label information, and any required test or COA scope.
Review available label data and shipment documents against the buyer and destination-market checklist.
Acid level, ingredient and allergen statements and export documents are confirmed against the approved recipe and destination market.
Confirm the destination, product specification and required document list.
Approve the factory, certificate scope, label information and retained sample.
Confirm the batch or stock files, available test reports and agreed export documents.
Send your destination country, sales channel and required document list. We will confirm what is available for the selected product and supply source.
Compare the standard supply route with a private-label program, then confirm the pack format, quantity, artwork requirements and approval steps before production.
Standard 75 g carton family. Shelf life is set by the frozen chain at -18°C, not by the acidity of the recipe.
Carton artwork and labels can be adapted. Acidity changes follow the approved formulation.
Define the pack size, material, sales channel and destination.
Confirm available formats, printing minimums, cost basis and lead time.
Check supplied artwork and product data before the buyer gives final approval.
Approve the agreed physical sample or digital proof before bulk production.
Send your destination market, required pack size, estimated quantity and artwork status. We will confirm the suitable packaging route and the next approval step.
Share the selected product, packing, quantity, destination and preferred Incoterm. We will review a practical freight route, quotation basis, shipping documents and each party's responsibilities before order confirmation.
For product samples, reference packs and documents. Courier availability, chargeable weight and estimated transit time are confirmed against the full delivery address.
Compare speed, shipment volume, handling conditions and destination charges for urgent or less-than-container orders. Mixed-loading suitability is reviewed by product.
For planned commercial volumes. Container type, carton or pallet loading, origin and destination ports, carrier schedule and freight basis are confirmed before booking.
-18°C or below
Origin point, destination, courier, air, LCL or FCL recommendation.
Cartons, gross weight, volume, pallets or container-loading assumptions.
Production readiness, estimated departure, indicative transit and quotation validity.
Commercial invoice, packing list and agreed transport or origin documents.
Responsibilities follow the confirmed Incoterm and signed quotation. Duties, taxes, customs clearance and destination charges are not included unless expressly stated.
Send the pack size, quantity and destination. We will confirm the information needed for a practical shipping estimate.
Start with the recommended sourcing route, then use the focused guides to compare suppliers, confirm product specifications and prepare the packing, sample and quotation requirements for your order.
Coordinate multi-category Asian food procurement through a single China-based trade team.
3D shaped ice cream is molded inside a closed tool rather than extruded and cut. This guide explains what that changes for shape fidelity, carton planning and unit cost, with the numbers buyers ask for first.
Extruded ice cream is cut from a die; molded ice cream is set inside a closed tool. The guide covers what the processes change in shape detail, packing labour and minimum order.
A working file for frozen dessert imports: the documents that travel with a reefer shipment, how classification and labelling are confirmed, and what to settle before booking.
Answers are intentionally product-specific and avoid unverified factory, certification or packaging claims.
A dessert closes the meal; a cleanser resets the palate between courses. High-acid, low-fat profiles do the second job, which is why this shape often appears mid-menu rather than at the end.
It is a dairy-based molded ice cream, not a sorbet. The acidity is carried in a dairy base, so it cleanses without the wateriness a sorbet can leave.
100 cartons per design. A mixed order requires 100 cartons for every shape included.
18 months at -18°C or below, shipped in reefer containers.
No. Shelf life is set by the frozen chain at -18°C, not by the acidity of the recipe.
