Specification
Kulfi and ice-cream stick specifications for packers
Published · Updated
What stick size does a kulfi or ice-cream line need?
A standard ice-cream bar uses a 93–114 mm flat stick, 10 mm wide and 2 mm thick. Kulfi moulds usually take a longer 140–150 mm stick because the bar is deeper. Both must be kiln dried below 12% moisture with fully radiused ends so the stick does not splinter in the mouth.
- 93–114 mm flat sticks for standard bars; 140–150 mm for kulfi moulds.
- 10 mm width and 2 mm thickness suit most automatic inserters.
- Radiused ends prevent splinters and mouth injury complaints.
- Moisture under 12% keeps sticks from swelling in the mould.
Why does thickness matter on an automatic line?
An inserter grips the stick by its faces. A batch that varies in thickness jams the magazine or drops sticks into the mould crooked. Holding 2 mm within a tight tolerance matters more to line uptime than any other single dimension.
What does moisture content change?
A stick above 12% moisture swells slightly, then shrinks in the freezer, which loosens the bond between stick and bar. Under 12% the dimension is stable through freezing and demoulding.
How are they packed for a factory?
Bulk cartons rather than retail packs, so a line operator can decant straight into the magazine. Individually wrapped sticks are available where a hygiene audit requires it.