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) |