Comprehensive Product Formulation and Specifications for Ice Cream and Beverage Series

ICE CREAM SERIES

The Vanilla Ice Cream is served in a cone format. The preparation consists of ice cream weighing $120\,g + 10\,g$, which includes the weight of the ice cream cone.

SUNDAE ICE CREAM SERIES

The Sundae Ice Cream Series utilizes a $400$ cup size and includes several fruit and topping variations. The Mango Sundae requires ice cream weighing $180\,g + 10\,g$ combined with $50\,g$ of Mango Jam. The Peach Sundae uses ice cream weighing $180\,g + 10\,g$, $25\,g$ of Peach jam, and $50\,g$ of Natural crystal ball. The Yellow Peach Sundae consists of ice cream weighing $180\,g + 10\,g$, $25\,g$ of Yellow peach jam, and $50\,g$ of Coconut Jelly. For the Kiwi Sundae, the recipe calls for ice cream weighing $180\,g + 10\,g$, $25\,g$ of Kiwi Jam, and $50\,g$ of Coconut Jelly.

Specific "Lucky" and crumb-based sundaes are also included in this series. The O-Choco Lucky Sundae is prepared with Remahan cone (cone crumbs) weighing $14\,g$, ice cream weighing $120\,g + 10\,g$, Chocolate syrup weighing $10\,g$, and Cookies crumbs weighing $16\,g$. The Strawberry Lucky Sundae uses Remahan cone weighing $14\,g$, ice cream weighing $120\,g + 10\,g$, and Strawberry jam weighing $25\,g$. The Chocolate Cookies Sundae consists of ice cream weighing $180\,g + 10\,g$, Chocolate syrup weighing $10\,g$, and Cookies crumbs weighing $16\,g$. Finally, the Strawberry Sundae is composed of ice cream weighing $180\,g + 10\,g$ and Strawberry jam weighing $50\,g$.

MILKY FRUITY SERIES

The Milky Fruity Series is served in a $500$ cup. The Milky Fruity Kiwi contains Tangmi $30\,g$, Yellow peach jelly $80\,g$, Kiwi jam $75\,g$, Es batu $0.8$, Real milk $60\,ml$, and Pure water $0.8$. The Milky Fruity Berry includes Tangmi $20\,g$, Yellow peach jelly $80\,g$, Strawberry jam $75\,g$, Es batu $0.8$, Real milk $60\,ml$, and Purewater $0.8$.

MILK TEA SERIES

The Milk Tea Series features various toppings and sizes, including $500$ (Medium) and $700$ (Large) cups. The Brown Sugar Boba Milk Tea requires Brown sugar syrup $30\,g$ (mengelilingi cup/surrounding the cup), Boba $80\,g$, Es batu $0.8$, and Milktes $0.8$. The Toffee Hazelnut Milk Tea uses Toffee hazelnut syrup $40\,g$, Brown sugar jelly $80\,g$, Es batu $0.8$, and Milktea $0.8$. The Classic Milk Tea (M) requires Tangmi $30\,g$, Boba $80\,g$, Es batu $0.8$, and Milktea $0.8$. The Twin Topping Milk Tea (M) consists of Tangmi $30\,g$, Coconut jelly $50\,g$, Es batu $0.8$, and Milktea $0.8$. Variations using Brown sugar jelly for the Medium cup involve Tangmi $30\,g$, Brown sugar jelly $80\,g$, Es batu $0.8$, and Milkled $0.8$. The Super-Triple Milk Tea includes Tangmi $30\,g$, Brown sugar jelly $80\,g$, Coconut jelly $50\,g$, Es batu $0.8$, and Milktea $0.8$.

The O-Choco Milk Tea preparation involve Tangmi $10\,g$, Chocolate syrup $40\,g$ (mengelilingi run/surrounding the cup), Cookies crumbs $8\,g$, Brown sugar jelly $80\,g$, Fshatin (Es batu) $0.8$, and Milktea $0.8$. For the Large size ($700$ cup), the Classic Milk Tea (L) can be made with Tangmi $30\,g$, Boba $80\,g$, Brown sugar jelly $80\,g$, Coconut jelly $50\,g$, Es batu $0.8$, and Milktea $0.8$. Alternatively, the Classic Milk Tea (L) Boba version uses Tangmi $30\,g$, Boba $160\,g$, Es batu $0.8$, and Milktea $0.8$. The Coconut Jelly version uses Tangmi $30\,g$, Coconut jelly $150\,g$, Es batu $0.8$, and Milktea $0.8$. The Brown Sugar Jelly version uses Tangmi $30\,g$, Brown sugar jelly $160\,g$, Es batu $0.8$, and Milktea $0.8$. The Twin Toppings Milk Tea (L) consists of Tangmi $30\,g$, Brown sugar jelly $120\,g$, Coconut jelly $75\,g$, Es batu $0.8$, and Milktea $0.8$.

Specialty pudding milk teas served in a $500$ cup include the Mango Egg Pudding Milk Jasmine Tea, made with Tangmi $20\,g$, Egg pudding $80\,g$, Mango jam $75\,g$, Es batu $0.8$, Real Milk $60\,ml$, Jasmine $80\,ml$, and Purewater $0.8$. The Toffee Choco Egg Pudding consists of Toffee Hazelnut syrup $20\,g$, Chocolate syrup $40\,g$ (mengelilingi cup), Egg pudding $80\,g$, Es batu $0.8$, Real Milk $100\,ml$, and Purewater $0.8$.

REAL FRUIT TEA SERIES

The Real Fruit Tea Series mostly utilizes a $700$ cup. The Peach Black Tea contains Tangmi $40\,g$, Yellow peach jelly $120\,g$, Yellow peach jam $100\,g$, Es batu $0.8$, Black Tea $100\,ml$, and Purewater $0.8$. The Peach Jasmine Tea consists of Tangmi $40\,g$, Yellow peach jelly $120\,g$, Peach jam $75\,g$, Es batu $0.8$, Jasmine tea $120\,ml$, and Pure water $0.8$. The Vitamin C Kiwi Tea is made with Tangmi $40\,g$, Goumi $20\,g$, Coconut jelly $50\,g$, Yellow peach jelly $40\,g$, Kiwi jam $75\,g$, Es batu $0.8$, Jasmine $120\,ml$, and Purewater $0.8$. The Strawberry Peach Jasmine Tea includes Tangmi $40\,g$, Natural Crystal Ball $50\,g$, Strawberry Jam $75\,g$, Peach Jam $25\,g$, Es batu $0.8$, Jasmine tea $120\,ml$, and Pure water $0.8$. The Strawberry Crystal Ball Tea requires Potongan lemon $40\,g$ (JANGAN DITUMBUK/DO NOT CRUSH), Tangmi $40\,g$, Natural Crystal Ball $50\,g$, Strawberry Jam $100\,g$, Es batu $0.8$, Jasmine $120\,ml$, and Pure water $0.8$.

The Creamy Mango Boba is served in a $500$ cup and consists of Ice cream $110\,g + 10\,g$, Yellow peach jelly $40\,g$, Boba $40\,g$, Coconut jelly $25\,g$, Mango jam $75\,g$, Es batu $0.8$, and Pure water $0.8$. The Fresh Squeezed Lemonade uses Potongan lemon $40\,g$ (ditumbuk sekuat tenaga/crushed with full power), Goumi $55\,g$, Es batu $0.8$, and Purewater $0.8$. The Lemon Jasmine Tea requires Potongan lemon $40\,g$ (ditumbuk sekuat tenaga), Goumi $40\,g$, Tangmi $30\,g$, Es batu $0.8$, Jasmine $160\,ml$, and Purewater $0.8$. The Lemon Black Tea includes Potongan lemon $40\,g$ (ditumbuk sekuat tenaga), Goumi $40\,g$, Tangmi $30\,g$, Es batu $0.8$, Black Tea $120\,ml$, and Purewater $0.8$. Original Jasmine Tea is made with Tangmi $60\,g$, Es batu $0.8$, Jasmine tea $240\,ml$, and Pure water $0.8$. Original Black Tea consists of Tangmi $60\,g$, Es batu $0.8$, Black tea $140\,ml$, and Pure water $0.8$.

COFFEE SERIES

The Coffee Series is served in a $500$ cup and requires specific mixing techniques. The Ice Cream Latte is prepared with Tangmi $20\,g$, Brown sugar jelly $40\,g$, Real milk $80\,ml$, and Concentrate coffee $80\,ml$. Instructions specify to aduk hingga rata menggunakan spoonbar (stir until evenly mixed using a bar spoon) before adding Es batu and Ice cream $90\,g \pm 10\,g$. The Ice Cream Mocha includes Tangmi $10\,g$, Chocolate syrup $40\,g$, Brown sugar jelly $40\,g$, Real milk $80\,ml$, and Concentrate coffee $80\,ml$ (aduk hingga rata menggunakan spoonbar), followed by Es batu and Ice cream $90\,g + 10\,g$. The Ice Cream Toffee Hazelnut Latte consists of Toffee hazelnut syrup $40\,g$, Brown sugar jelly $40\,g$, Real milk $80\,ml$, and Concentrate coffee $80\,ml$ (aduk hingga rata menggunakan spoonbar), followed by Es batu and Ice cream $90\,g \pm 10\,g$.

LATTE SERIES

The Latte Series is served in a $500$ cup. The standard Latte is made with Tangmi $20\,g$, Real milk $180\,ml$ (aduk hingga rata menggunakan spoonbar), Es batu $0.8$, and Concentrate coffee $120\,ml$. The Black Tea Latte contains Tangmi $20\,g$, Real milk $80\,ml$ (aduk hingga rata menggunakan spoonbar), Es batu $0.8$, Concentrate coffee $100\,ml$, and Milk tea $120\,ml$. The Brown Sugar Latte involves Brown sugar syrup $40\,g$ (mengelilingi cup), Real milk $160\,ml$, Es batu $0.8$, and Concentrate coffee $100\,ml$.