Festive seasons such as Chinese New Year and Hari Raya are times when cookies and traditional snacks are produced in large quantities and stored for longer periods. Popular items like pineapple tarts, almond cookies, kuih raya, and other festive biscuits must remain fresh, crispy, and safe until they reach consumers. One of the biggest challenges during these periods is moisture exposure, especially in humid climates.
High humidity can quickly affect festive cookies. Moisture causes biscuits to lose their crispness, become soft or sticky, and in some cases develop mould. This risk increases during peak festive seasons because products are often prepared weeks in advance, stored in warehouses, and transported across different locations.
Silica gel plays an important role in protecting festive cookies by absorbing excess moisture inside the packaging. By controlling humidity levels, silica gel helps maintain the texture, taste, and overall quality of the cookies. It also reduces the risk of mould growth, ensuring that products remain safe for consumption throughout the festive period.
During CNY and Hari Raya, festive cookies are commonly packed in jars, tins, or sealed plastic containers. Even well-sealed packaging can trap moisture from the surrounding air. Placing silica gel inside the packaging helps create a dry environment, preserving freshness and extending shelf life without affecting the food itself.
For bakeries, home-based producers, and manufacturers, using silica gel is a simple and cost-effective solution to reduce product damage and wastage during festive seasons. It also helps maintain customer satisfaction, as consumers expect festive treats to be fresh, crunchy, and enjoyable.
As demand for festive cookies increases ahead of celebrations, proper moisture control becomes essential. By using food-grade silica gel, businesses can ensure their festive products stay fresh from production to celebration, making every festive moment more enjoyable.
