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Prevent damaged ice cream during shipping
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We're a multinational foods manufacturer that produces a popular brand of hand-held ice cream snacks. These snacks include a hard chocolate coating, which should remain perfectly smooth and free of imperfections while being transported to distributors and grocery stores.

Currently, cracks in this chocolate shell occur frequently due to changes in altitude (>+ 500m) between shipping destinations. These cracks most commonly occur at the product’s corners (which are thinnest and stressed most) for the following reasons:

1) When ice cream is exposed to vacuum pressures of between 50-100mbar (equivalent to an altitude increase of +500 to +1000m) the ice cream expansion exerts a force on the chocolate shell and this is sufficient to cause it to crack.