A Belgian Classic, Baked in an Indian Oven.
Image is for illustrative purpose only - actual product may vary.
The Problem Statement
A speculoos-style caramelised biscuit lives or dies on one bake reaction. With Indian flours, monsoon humidity and a different oven line, batches came out pale, bendy or bitter — never that signature snap.
Founders’ Involvement, Experience and Hack
Re-engineered the sugar system and mapped the bake curve zone by zone until caramelisation hit the same colour and snap every run; locked dough rheology and moisture specs, and put the biscuit in a high-barrier pack that laughs at monsoon.
Commercial Scale & Impact
A consistent, Belgium styled export-grade speculoos-style biscuits produced at scale — for domestic retail and Dukes’ global B2B clients.
Case stories are illustrative retellings of real project experience across these brands