Cookies

Submitted by - Atithi
Admission no.- L-2021-A-31-BTFT
Submitted to - Dr. Pragati Kaushal
 MARKET SCENARIO

Cookies Market size,share, value,(2023-2028)

cookies Market size was worth US$ 219.42 billion in 2023 and is anticipated to have a value of
US$ 286.78 Billion by 2028 and reach the register a CAGR of 5.50 % during 2023-2028.
RECENT DEVELOPMENT IN THE GLOBAL COOKIES MARKET:
Edible funfetti cookie dough brownie batter with all the classic flavours is now available from
Nestle
GLOBAL COOKIES MARKET SEGMENTATION
BY PRODUCT: -Molded
-Rolled
-Bar
-Draw
By 2025 drop cookies are projected to bring in more than USD 8 billion in revenue. It is
anticipated that new product introduction in this market sector bt business like Dunkin donnets
and orea through online channels and super market would create growth opportunities.
BY DISTRIBUTION CHANNEL:
Cookies Market report coverage :-

Offline
Online
 COMPOSITION
Flour: The main dry ingredient in cookies is flour, which provides structure and texture. All-purpose flour is commonly used, but variations like whole
wheat flour or almond flour can be used for different dietary preferences.

Sugar: Sugar adds sweetness to the cookies and helps with browning and texture. Granulated white sugar is the most common type, but brown
sugar or powdered sugar can be used for different flavors and textures.

Fat: Fat, usually in the form of butter or margarine, is essential for flavor, texture, and moisture in cookies. It helps create a tender and rich texture.
Sometimes, vegetable shortening or oil can also be used.

Eggs: Eggs provide moisture, structure, and binding properties to the dough. They also contribute to the texture and richness of the cookies.

Leavening Agents: Baking soda and/or baking powder are often added to cookies to make them rise and become light and fluffy. These leavening
agents react with other ingredients, such as acid from brown sugar or buttermilk, to create carbon dioxide bubbles that cause the dough to expand.

Flavorings: Various flavorings can be added to enhance the taste of cookies. Vanilla extract is commonly used, but other extracts like almond, lemon,
or peppermint can be used to create different flavors. Spices, such as cinnamon or nutmeg, can also be added.

Salt: Salt is a crucial ingredient that balances the sweetness and enhances the overall flavor of the cookies.

Mix-ins: Additional ingredients like chocolate chips, nuts, dried fruits, or oats are often added to the cookie dough for extra texture, flavor, and visual
appeal.
 PROCESSING:
Cream the sugars, corn syrup, shortening, salt, dry eggs, and baking
powder at 1st speed. Scrape, then increase to 2nd speed for 3 minutes.
Mix the water and vanilla, and slowly add it in at 1st speed. Scrape, and
then mix at 2nd speed for 2 minutes.
Mix the pastry flour and chocolate chips in a separate container and
add it into the mixer. Mix at 1st speed for 15 seconds; scrape down and
mix at 2nd speed for 15 seconds. Do not over-mix at this stage, or you
will develop the gluten network and produce a tougher cookie.
Transfer cookie dough into depositor. Deposit cookies onto sheet pans
with liners.
Bake in the oven at 350oF for 13-15 min, or until cookies are golden
brown on the bottom.
Remove the cookies from the oven and transfer onto a cooling shelf
immediately; otherwise you will overbake the cookies, as they continue
cooking on the pan.
Cool for 1 hr before packaging.
Cookies can be stored frozen for extended shelf life.
Frozen cookies can be thawed and served without reheating.
 EQUIPMENTS
Measuring cups
Wooden spoons
Rolling pin
Cookie cutter
Hand mixers / Stand mixers
Cooling racks
Parchemnt paper
Spatula
Mixing bowls
Cookie sheets
Cookie scoops
Fine mesh sieve
pastry brush
 TYPES OF COOKIES:
Chocolate chip cookies
Sugar cookies
Oatmeal raisin cookies
Ginger bread cookies
Macaroons
Biscotti
Almond cookies
Peanut butter cookies
Snow ball cookies
Crinkle Cookies
Molasses cookie
Rolled cookies
Snicker doodle cookies
Fortune cookies
Pinwheel cookies
Thumbprint cookies
Drop cookies
Bar cookies
Molded Cookies
PACKAGING MATERIAL USED FOR COOKIES:

Polythene
Polypropylene
Laminated pouches
PVC wrapped trays
Plastic jars
Vaccum sealed bags
Cardboard boxes
Tin metal boxes
Paper bags
PACKAGING
 DEFECTS

Uneven baking
Tough texture
Overspreading
Sticking to the pan
Dry texture
Overly browned bottoms
Overbaked
 BRANDS ASSOCIATED WITH COOKIES

Organic chocolate chip

cookies
Grandma's cookies
Milano's cookies
Keebler's cookies
Oreo
Chips Ahoy
Nutter butter
Famous Amos
Walker short bread
Newton's
 Cookies quality produced from blends of wheat flour (WF) and malted barley bran (MBB) at
different ratios of 100/0, 95/5, 90/10, 80/20 and 50/50% was investigated. The proximate,
physical and sensory properties of the cookie samples were evaluated using standard
laboratory procedures. Cookies with 100% wheat flour (WF) serves as a reference sample. The
data generated were statistically analyzed by one way analysis of variance (ANOVA) using
SPSS (version 16). The proximate results of the cookies showed an increase in protein (11.21–
15.64%), ash (1.41–1.88%), fat (29.86–32.36%), crude fibre (1.32–6.38%) as well as decrease in
moisture content (4.06–3.34%), carbohydrate (52.79–40.05%) and energy value (525.02–
509.98 kcal/100 g) as the substitution level of MBB increases. The physical properties of the
cookies; weight (16.32–20.00 g), diameter (50.2–57.3 mm), thickness (6.30–6.60 mm), spread
ratio (7.97–8.68) increased while the breaking strength (169.33–290.26 g) decreased as the
levels of MBB increased. However, the sensory results showed that the cookies varied in
colour (7.1–8.4), taste (4.1–7.6), flavour (4.3–8.3), crispiness (5.2–8.2) and overall acceptability
(5.4–8.8). The reference sample had the highest sensory scores for all the attributes except for
colour and crispiness, while cookies with 5 and 10% malted barley bran incorporation had the
highest score for crispiness and colour respectively. Based on the parameters analyzed, 5%
malted barley bran incorporation could be utilized for cookies production owing to its baking
potential characteristics. In conclusion, the high protein, ash and fibre contents of the cookies
made with malted barley bran flour substitution is very important as this could make a
significant contribution to the nutrient intake by consumers who are likely to be children.
Thank you.