To Have A Jolly Indonesian Christmas Cookies Mass Production
December 20
5min read
The bells have been jingling since the beginning of December, which means Christmas day is just around the corner. Party invitations are sent, families are gathered, prayers are heard, and with that, food and beverages are served.
A holiday would not be complete without the existence of varying signature cookies on the table. For example, Indonesia has Kaastengel, Nastar, Sago Cookies, Putri Salju Cookies, and Katte Tong. These are some of the most popular Indonesian Christmas cookies that people purchase to celebrate the jolly seasons.
Statistics Indonesia reported that Indonesians spend an average of 36.79% of their income per capita buying processed food and beverages. The food consumption participation rate for biscuits, cookies, and wafers reached 41.89% of the population. This is followed by an approximate average of 4 kilograms of consumption per year in 2022. Not stopping there, the revenue also amounts to US$35.21 billion in 2022 with an expected CAGR annual growth of 8.42% until 2027.
A Hack to Your Perfect Mass-produced Indonesian Christmas Cookies
The consumption of cookies in Indonesia is ever-growing, which is why manufacturers should always prepare for the surge of demand. This is especially in important holiday seasons like Christmas. In a mass production setting, keeping the quality intact in a time of high demand proves to be challenging as it may exhaust people behind the production and also the machines used.
For manufacturers with a number of Indonesian Christmas cookies variations, uniformity of the end products should be a high priority. It is important as each production batch should produce the same crispness and mouthfeel to ensure the satisfaction of the consumers.
In the mass production of Indonesian Christmas cookies, using DATEM can save a lot of manufacturers’ time. There are many benefits of using DATEM, such as shape and form constancy improvement, baking fat reduction, staling delay, and volume increase in baked goods.
Using BASF’s Lametop® as DATEM in your cookies offers excellent batter mix and fermentation resistance, as well as increased volume with finer crumbs structure and consistency. Adding Lametop® in the batter affects the texture, where the more Lametop® added, the softer the cookies will be. Even under high-pressure factory or large commercial conditions, Lametop® provides better stability to the batter. It is the perfect choice for any scale of cookie mass production, no less Indonesian specialty cookies.
The holiday season is coming closer, and the demand for celebratory food and beverages are rising. With such challenges, manufacturers should seek ways to guarantee perfect product quality for the consumers. Click here to find your solution.
The bells have been jingling since the beginning of December, which means Christmas day is just around the corner. Party invitations are sent, families are gathered, prayers are heard, and with that, food and beverages are served.
A holiday would not be complete without the existence of varying signature cookies on the table. For example, Indonesia has Kaastengel, Nastar, Sago Cookies, Putri Salju Cookies, and Katte Tong. These are some of the most popular Indonesian Christmas cookies that people purchase to celebrate the jolly seasons.
Statistics Indonesia reported that Indonesians spend an average of 36.79% of their income per capita buying processed food and beverages. The food consumption participation rate for biscuits, cookies, and wafers reached 41.89% of the population. This is followed by an approximate average of 4 kilograms of consumption per year in 2022. Not stopping there, the revenue also amounts to US$35.21 billion in 2022 with an expected CAGR annual growth of 8.42% until 2027.
A Hack to Your Perfect Mass-produced Indonesian Christmas Cookies
The consumption of cookies in Indonesia is ever-growing, which is why manufacturers should always prepare for the surge of demand. This is especially in important holiday seasons like Christmas. In a mass production setting, keeping the quality intact in a time of high demand proves to be challenging as it may exhaust people behind the production and also the machines used.
For manufacturers with a number of Indonesian Christmas cookies variations, uniformity of the end products should be a high priority. It is important as each production batch should produce the same crispness and mouthfeel to ensure the satisfaction of the consumers.
In the mass production of Indonesian Christmas cookies, using DATEM can save a lot of manufacturers’ time. There are many benefits of using DATEM, such as shape and form constancy improvement, baking fat reduction, staling delay, and volume increase in baked goods.
Using BASF’s Lametop® as DATEM in your cookies offers excellent batter mix and fermentation resistance, as well as increased volume with finer crumbs structure and consistency. Adding Lametop® in the batter affects the texture, where the more Lametop® added, the softer the cookies will be. Even under high-pressure factory or large commercial conditions, Lametop® provides better stability to the batter. It is the perfect choice for any scale of cookie mass production, no less Indonesian specialty cookies.
The holiday season is coming closer, and the demand for celebratory food and beverages are rising. With such challenges, manufacturers should seek ways to guarantee perfect product quality for the consumers. Click here to find your solution.