Known as a country with rich cuisine culture, keeping snacks in stock is one of the most common traits for Indonesian people. It does not matter whether it is a holiday or working day, snacking has became a daily activity for 42.6% Indonesians.
A survey found that the most purchased sweet snacks are biscuits and cakes. A lot of artisan businesses to big companies are starting to offer more of these products each year. One of the most popular snacks to name is soft cookies. In the last few years, the gooey cookie with various flavors that was first popular in the United States has successfully penetrated Indonesian market.
Artisan baked goods business is on the rise as of late. The existence of food delivery services and users generated content platforms helped in trending the topic. Therefore, the expected growth of the Indonesian confectionary and snacks market by 8.42% annually seemed possible.
The Blissful Soft Cookies in the Making
Making soft cookies may sound simple, but in reality, ensuring great taste while being creative is difficult. Experimenting with various flavors to create something authentic and unique can end up a big success or nightmare. Even small differences in the ingredients may affect the dough, end product, and customer’s satisfaction.
The ideal cookies should have layering texture; slightly crispy outer shell with the ability to hold up to some heat with soft and chewy inner core. They should taste good at any temperature, whether it is slightly heated or straight out of the fridge.
Adding DATEM to the soft cookies recipe does not merely emulsifying the dough. It can also significantly alter the quality of the cookies during manufacturing, storage, and consumption. DATEM helps to condition the dough consistency, reduce and uniformly distribute the baking fat. It also helps refine the shape constancy, and improve the volume and softness after the baking process.
An experiment conducted by Bahtera’s Food and Beverages Experts showed that adding a 0.5% dose of BASF’s Lametop® as a DATEM to the soft cookies recipe produced evenly-shaped and perfectly soft-textured cookies after 15 minutes of baking. In comparison, adding 0.25% dose with the same baking time created crunchy cookies, and skipping Lametop® altogether made even crunchier cookies, which is far from the desired result of soft cookies.
While experimenting is the key to the perfect products, the effectiveness and efficiency of production time should also be taken into consideration. Click here to find your solution.
