COOKIE
Presentation By:
Krish Vaish
Vanshika Agrawal
COOKIE OR BISCUIT
Feature Biscuit Cookie
Texture Light, crisp Soft, chewy, dense
Sweetness Mildly sweet or savory Sweeter
Fat Content Low Higher (butter/oil)
Sugar Less More
The difference comes mainly from the ratio of ingredients and mixing method.
Biscuits use less fat and sugar, giving a light crisp texture, while cookies use more
butter and sugar (sometimes eggs), making them richer, chewier, or crunchier.
Oreo is a cookie or biscuit??
Types of Biscuits
1.Plain Biscuits
Simple, low in fat and sugar.
Examples: Marie, Arrowroot
2.Sweet Biscuits
Contain more sugar than plain ones, often flavored.
Examples: Nice, Glucose, Bourbon.
3.Savory/Salted Biscuits
Flavored with salt, spices, or cheese.
Examples: Monaco, KrackJack, Saltine crackers.
4.Digestive/Whole Wheat Biscuits
Made with whole wheat flour or bran, considered
“healthier.”
Examples: McVitie’s Digestive, NutriChoice
Ingredients used
Unbleached enriched flour
Sugar
Palm oil
Cocoa
Dextrose
High fructose corn syrup
Leavening (baking soda and/or calcium phosphate)
Salt
Soy lecithin
Chocolate
Artificial flavor
Role of Ingredients
1.Unbleached Enriched Flour (wheat flour, niacin, reduced iron, thiamine mononitrate [vitamin B1], riboflavin
[vitamin B2], folic acid):
It forms the base of the cookie, with gluten giving elasticity and the right texture.
Added vitamins (B1, B2, B3, folic acid) and iron restore nutrients lost during milling.
2.Sugar
Adds sweetness and balances the bitterness of cocoa.
Sugar softens the dough, helps it spread, and creates the crisp bite of the Oreo.
During baking, sugar browns slightly, enhancing flavor and giving the cookie its dark color along with
cocoa.
3.Palm Oil
Palm oil gives Oreos their smooth, creamy texture, especially in the filling.
It keeps the cookies fresh for a longer time since palm oil is resistant to oxidation
(doesn’t spoil quickly).
4.Cocoa (processed with alkali)
Flavor – Cocoa gives Oreos their signature rich, chocolatey taste.
Color – It provides the deep dark brown/black color that makes Oreos unique.
Aroma – Cocoa adds a strong, pleasant smell that enhances the cookie’s overall sensory appeal.
5.Dextrose
Dextrose fine-tunes the taste, texture, and appearance of the Oreo.
6.High Fructose Corn Syrup
High Fructose Corn Syrup (HFCS) is a liquid sweetener as it contains both fructose and glucose, it
doesn’t crystallize easily like regular sugar.
Extends shelf life by preventing the cookie from hardening too quickly.
7.Leavening (baking soda and/or calcium phosphate)
Releases carbon dioxide during baking.
Leavening affects how the cookie rises, spreads, and develops its final shape.
8.Salt
Balances sweetness and makes the chocolate taste richer.
Helps slightly in prolonging shelf life by inhibiting microbial growth.
9. Soy Lecithin
Soy lecithin helps mix ingredients that normally don’t blend well (like oil and water), giving Oreos a
smooth, uniform texture.
10.Chocolate
11.Artificial Flavour
Manufacturing Process
Raw Materials
(Flour, Sugar, Cocoa,
Oil, Water, Additives)
▼
│ Cream Preparation
▼ (Sugar + Fat + Flavour
Dough Preparation blended separately)
(Mixing & Blending) │
│ ▼
▼ Cream Deposition
Dough Sheeting (Dollop placed on wafer)
(Rolling into thin sheet) │
│ ▼
▼ Sandwiching
Cutting & Moulding
(Second wafer placed)
(Oreo wafer shape, logo pressed onto each wafer)
│ │
▼ ▼
Quality Check
Baking
(Conveyor Tunnel Oven) (Size, weight, filling, cracks)
│ │
▼ ▼
Cooling Packaging
(Conveyor Cooling Line) (Tray, Wrap, Seal)
│
▼
Storage & Distribution
Market Analysis
The market size of cookies in India was valued at USD 1.30 billion in 2024 and is projected to
reach USD 2.30 billion by 2033, growing at a CAGR of ~5.60% from 2025-2033.
Britannia Industries – Good Day, Bourbon
Parle Products – Parle-G, Hide & Seek, Milano
ITC Sunfeast – Dark Fantasy
Mrs. Bectors – Cremica Cookies
Thank You!
