Shirin Asal Traditional Raisin Soft Baked Cookie 161

Seedless raisins undergo optical sorting and destemming, followed by sanitary water hydration adjusting internal moisture to 15–17%. This moisture equilibrium prevents the raisins from acting as desiccant sponges, ensuring they do not draw hydration out of the crumb during baking or storage.

Baking tunnels deploy combined radiant-convective heating across gentle temperature gradients. Terminal zone temperatures are calibrated to brown the biscuit dough while preventing localized caramelization or scorching of surface glucose and fructose within the raisins.

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.