Shirin Asal Cocoa Chocolate Soft Baked Cookie 160

The recipe features 5–7% alkalized cocoa powder carrying 10–12% native cocoa butter. Because cocoa solids strongly absorb formula water, glucose syrup ratios and structured vegetable lipids are proportionally calibrated to retain hydration, ensuring a moist, chewy bite.

Water activity (Aw) is strictly maintained within 0.60–0.64. This calibrated ceiling halts moisture loss and starch retrogradation, working with the dual-layer metallized barrier packaging to guarantee fresh soft-baked texture over a 12-month commercial shelf life.

Outer shippers are constructed from reinforced 5-ply fluted corrugated board with Box Compression Test (BCT) ratings exceeding 5,000 N. This structural load rating permits vertical stacking up to 7 tiers on standard pallets without bottom-tier box buckling during multi-modal freight.

The 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, optimizing freight efficiency per cubic meter.

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.

Warehouses must maintain steady temperatures between 15°C and 20°C with relative humidity controlled under 60%. Thermal exposure exceeding 25°C or direct solar radiation destabilizes shortening fat polymorphism, triggering lipid separation or texture hardening.