| Parameter | Specification |
| Appearance | Golden brown, round or shaped cookies with even surface |
| Texture | Crisp edges with a slightly chewy or soft center |
| Color | Light to medium golden-brown (depends on baking time) |
| Odor | Sweet, slightly nutty, with subtle earthy aroma |
| Taste | Mildly sweet, with a caramel-like, nutty flavor |
| Surface | Smooth or slightly cracked, may have glossy syrup traces |
| Size | Diameter: 4–6 cm (varies by recipe) |
| Thickness | 0.5 – 1.2 cm |
| Moisture Content | 5% – 12% (lower for crisp cookies, higher for soft cookies) |
| Sugar Source | Exclusively from Topinambour syrup |
| Inulin Content | Present (dependent on syrup concentration used) |
| Crumb Structure | Fine, uniform, slightly moist |
| Storage Temperature | Ambient (15°C – 25°C), in airtight packaging |
| Shelf Life | 2 – 4 weeks (properly stored) |
