Potato Savoury Cookies 2 kg (Raw Frozen)
Water is a carefully managed component in cookie dough. Too much develops gluten and the product hardens; too little produces a texture that falls apart after baking and reads dry in the mouth. The right balance comes from supplying water through an ingredient rather than directly.
Potato does that job. The moisture carried by boiled potato passes slowly into the dough and stays within the structure through baking; the result is a cookie that is not brittle yet softens in the mouth. That texture is particularly sought in savoury cookies, because they are often eaten on their own rather than with tea.
Shelf life and storage conditions
- Shelf Life
- 1 year
- Storage Conditions
- Store at -18 °C. Once thawed, do not refreeze.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Too much water develops gluten and hardens the cookie; potato supplies water indirectly.
- The moisture of boiled potato passes slowly into the dough and stays through baking.
- The result is a cookie that is not brittle yet softens in the mouth.
- That texture is sought in savoury cookies, which are often eaten on their own.
Where To Use It
- Tea and coffee plates
- Patisserie and bakery counters
- Office and meeting catering
- Aperitif and cocktail service
- Catering and event service
- Household use
Wholesale Ordering & Storage
Shoppers usually buy loose cookies mixed; putting products of different moisture in one bag can let the textures affect each other, so separate bagging is advised. Store at -18 °C. Once thawed, do not refreeze. Shelf life: 1 year.
Frequently Asked Questions
Why doesn't the cookie read dry?
The moisture of boiled potato passes slowly into the dough and stays within the structure through baking.
Why isn't water added directly?
Too much water develops gluten and hardens the product. Supplying moisture through an ingredient keeps the balance.
Can it share a bag with other cookies?
Products of different moisture in one bag can let the textures affect each other; separate bagging is advised.
Similar Products
You May Also Like
Pistachio Cold Baklava (Baked Frozen)
Cold baklava is among the fastest-spreading Turkish desserts of recent years and shares only the pastry with the classic version. Chilled milk replaces sugar syrup; the pastry absorbs that milk and t…
Sekerpare (Baked Frozen)
Making a syrup dessert requires two separate skills: baking correctly and preparing the syrup correctly. In the syrup, the sugar-to-water ratio, the boiling time and the temperature difference all ch…
Borek is usually thought of as a between-meal item, yet portion size can change that perception. A meat tray borek cut to a sufficient weight functions as a main course on the plate, and adding a sou…
Homestyle baklava is a structure deliberately set apart from the master baker's version. A master rolls the pastry paper-thin and a tray can hold more than forty layers; pastry rolled at home is thic…