13/07/2026
10 Things Every Chinchin Vendor Should Look Out For to Achieve Crunchy Milky Chinchin
➡️1. Use the right flour-to-fat ratio – Too much margarine makes chinchin soft instead of crunchy.
➡️2. Measure liquids carefully – Excess milk or water creates a soft dough and reduces crunch.
➡️3. Don't over-knead the dough – Overworking develops too much gluten, making the chinchin hard and chewy.
➡️4. Rest the dough – Let it rest for 10–20 minutes before rolling to improve texture.
➡️5. Roll to a uniform thickness – Even thickness ensures all pieces cook evenly.
➡️6. Fry at the correct temperature (160–170°C) – Oil that's too hot browns the outside before the inside becomes crisp; oil that's too cool makes chinchin absorb oil.
➡️7. Avoid overcrowding the fryer – Fry in small batches to maintain oil temperature.
➡️8. Drain and cool completely – Chinchin becomes crunchier as it cools. Never package while it's still warm.
➡️9. Use airtight packaging – Moisture is the biggest enemy of crunchy chinchin.
➡️10. Store in a cool, dry place – Keep away from humidity and direct sunlight to maintain freshness and crunch.
Save this post for your next production, share it with a fellow chinchin vendor, and follow Chloe Confectioneries for more practical production tips that help you make products customers keep coming back for.
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