Shirin Asal Classic Vanilla Soft Baked Cookie 159

The enduring soft crumb is engineered via calibrated inclusion of invert sugar syrups, vegetable-derived food glycerol, and functional humectants operating in low-gluten flour matrices. These ingredients chemically bind structural water within the protein network, arresting retrogradation and staling.

Water activity (Aw) is strictly governed between 0.60 and 0.65. Within this zone, despite a moist sensory profile, unbound free water remains insufficient to support fungal spore germination or bacterial proliferation, securing shelf stability without reliance on aggressive synthetic preservatives.

Export MOQ is 500 master cartons (~10 standard pallets). A standard 40ft High-Cube dry container accommodates 2,400 to 2,600 master cartons depending on pallet height profiles, achieving peak freight economy per cubic meter of cargo volume.

The vacuum-metallized dual-layer barrier delivers a Water Vapor Transmission Rate (WVTR) below 0.8 g/m²/day. This barrier halts desiccation by preventing moisture loss to dry ambient environments, locking in crumb softness and volatile vanillin fractions over 12 months.

Dough preparation uses non-hydrogenated fractionated vegetable shortenings, guaranteeing trans-fatty acid (TFA) levels below 1% (certified Zero Trans Fat standard). Peroxide values of the finished baked cookies are systematically verified below 2.0 meq/kg prior to batch release.

Primary pouches and outer cartons feature standardized nutrition panels, mandatory allergen disclosures (wheat/gluten, dairy, egg, soy), registered GS1-13 barcodes, accredited Halal marks, and batch dates in Persian, English, Arabic, and Russian for streamlined customs clearance.

Shipper cartons utilize heavy-duty 5-ply Kraft corrugated board with Edge Crush Test (ECT) ratings exceeding 7.5 kN/m. Packed up to 7 vertical tiers on standard 120x80 cm Euro-pallets without bottom-tier box buckling, consignments are reinforced with dense corner posts and stretch hooding.