The main desirable characteristics of the product were defined as tenderness of the inner part while nuts and almonds kept crunchy and the yolk cannot be visually distinguished from the mixture and only the taste can beperceived.
This product has an additional challenge as the requirement of humidity to keep tenderness should not influence the crunching and flavouring of the other ingredients.
This product is well balanced just made and the same properties are required for its shelf-life.
No preservativesare added during its baking. In fact, this is considered as a handmade product.