Baking Process | Household snacking, Commercial bakeries | Industry Standard: Traditional oven-baked (ASTM F2632) Our Base: Formed cookies (molded dough) Our Advanced: Hand-pressed for even texture (▲15% uniformity) | ▲ Base: Cost-effective production ▲ Advanced: Consistent crunch | Base: Limited texture customization Advanced: Higher production cost |
Certification | Regulatory compliance markets | Industry Standard: Basic food safety (ISO 22000) Our Base: FDA-approved facility (21 CFR) Our Advanced: Organic + Non-GMO (USDA 7 CFR §205) (▲Dual certification) | ▲ Advanced: Appeals to health-conscious buyers | Base: No organic claims allowed |
Filling Material | Premium snacking, Gift packaging | Industry Standard: Standard wheat flour (GSM 285) Our Base: Ordinary filling (12% moisture retention) Our Advanced: Premium buckwheat blend (▲20% fiber content, ISO 19618) | ▲ Advanced: Nutritional differentiation | Base: Less shelf-stable compared to Advanced |
Flavor Variety | Multi-cultural markets | Industry Standard: 3–5 flavors Our Base: Salty/Oat/Milk/Onion (4 flavors) Our Advanced: +Spicy/Herb variants (▲60% variety) | Broad appeal across demographics | Advanced: Requires separate production lines |
Texture | Crispy vs soft preferences | Industry Standard: Crisp (hardness >5 N) Our Base: Semi-soft (3.2 N, ASTM E2953) Our Advanced: Ultra-soft (▲2.1 N, sensory panel rating 4.5/5) | ▲ Base: Balances crunch and tenderness ▲ Advanced: Unique mouthfeel | Base: May crumble easily Advanced: Shorter shelf life |
Shape & Packaging | Bulk sales vs premium branding | Industry Standard: Square/rectangular (ISO 7218) Our Base: Round (φ5cm) Our Advanced: Custom embossed designs (▲30% visual appeal, ASTM E2859) | Base: Efficient stacking ▲ Advanced: Premium gift appeal | Advanced: Higher packaging costs |