Glass Chips Business Idea: From Recipe to Securing a Distribution Permit

Glass chips (keripik kaca) have become a popular snack, beloved for their unique, transparent appearance that resembles glass, combined with a crispy texture and savory flavor. While it may seem simple, a glass chips business holds significant market potential. With flavor innovation and the right marketing strategy, you can turn this trendy snack into a flagship product that captivates consumers.

In this guide, Magfood will share how to make glass chips for your snack business, navigate the licensing process, and implement Good Manufacturing Practices for Home-Scale Food Industries (CPPB-IRT) to ensure your product is safe, legal, and ready for the market.

Glass Chips Recipe

Before launching your business, you need to master the basic recipe. Here’s a recipe you can scale up for larger production:

Ingredients:

Tapioca flour: 2.5 tablespoons
Magfood Chicken Broth Seasoning: 2 grams
Water: 300 mL
Magfood Spicy Savory / Sweet Spicy / Super Hot Seasoning Powder (to taste)

Instructions:

Heat the water in a small pot over low heat.
Mix the tapioca flour with a small amount of water to create a slurry, then pour it into the heated water.
Add the chicken broth seasoning and stir until the mixture thickens, then turn off the heat.
Prepare a baking tray lined with parchment paper and lightly greased with oil.
Pour one tablespoon of the mixture onto the tray at a time and spread it thinly.
Bake in an oven at 120°C for 60 minutes until the chips are completely dry and crispy.
Once cooked, remove the chips and generously coat them with your chosen Magfood seasoning powder. The glass chips are now ready to be packaged and sold.

You can explore a wide variety of other flavors, including MSG-free options, at Magfood Snack Seasonings.

Processed Food Registration Based on Risk Level

When registering a food product in Indonesia, each product is categorized by its risk level. Glass chips, as a dry snack, are generally considered low risk because they do not contain high-risk Food Additives (BTP).

Here are the risk levels to be aware of:

High Risk: Products like baby formula or specialized sports nutrition.
Medium Risk: Products that make specific claims, such as “high in fiber” or “organic.”
Low Risk: Products using food additives not on the high-risk ADI (Acceptable Daily Intake) list.
Very Low Risk: Food products that use no additives at all, like this basic glass chips recipe.

The registration process for low and very-low-risk products is typically faster and simpler than for medium or high-risk products.

How to Obtain an SPP-IRT Permit

To legally sell your home-industry food product, you need an SPP-IRT (Home Industry Food Production Certificate). Here are the steps and requirements:

Requirements for Applying:

Photocopy of your ID Card (KTP).
Business Identification Number (NIB).
An active WhatsApp number.
An active email address.
Data on the food or beverage product being produced.
A sample of the product label you will use.

Registration Steps:

Prepare Documents: Gather all the required information and documents.
Submit Your Application: You must first have a Business Identification Number (NIB), which can be obtained online. Once you have your NIB, you can access the SPP-IRT application portal.
Fill Out the Data: Complete the application form at sppirt.pom.go.id. You will need to upload the required documents, including a commitment letter. The system validates your application automatically, and a P-IRT number will be issued within one working day. You then have 3 months to fulfill your commitments.
Attend Food Safety Counseling (PKP): Although you receive a P-IRT number quickly, you must attend a Food Safety Counseling session to learn about proper food processing methods. You will receive a certificate upon completion.
Prepare for a Business Site Survey: The local Health Department will conduct a survey of your production facility. Ensure your workspace meets the hygiene standards taught during the counseling.
Receive Your Certificate: If your facility meets the criteria, your final SPP-IRT certificate will be issued. If improvements are needed, you will be asked to make them before a re-survey. The SPP-IRT is valid for five years.

Understanding CPPB-IRT (Good Manufacturing Practices for Home-Scale Food Industries)

CPPB-IRT is a mandatory guideline for home-scale food industries in Indonesia to ensure food safety and quality. According to BPOM Regulation No. HK.03.1.23.04.12.2206 of 2012, here are the key aspects:

Aspect	Description
Location & Environment	The production area must be clean and free from environmental pollutants like industrial waste or dust.
Building & Facilities	The building must have a solid structure, easy-to-clean floors and walls, and adequate ventilation and lighting.
Production Equipment	Equipment must be made of safe, non-corrosive materials (like stainless steel) and be cleaned regularly.
Water Supply	The water source must be clean and meet health standards (e.g., from a tested well or municipal supply).
Hygiene & Sanitation	Adequate hand-washing facilities and clean toilets must be available. Regular cleaning schedules are mandatory.
Employee Health & Hygiene	Employees must be healthy, undergo routine health checks, and wear appropriate work attire (gloves, masks, etc.).
Maintenance & Hygiene Programs	Employees must be trained in personal hygiene. Facilities like restrooms must be well-maintained.
Storage	Raw materials and finished products must be stored at the correct temperature and humidity to prevent contamination.
Process Control	Every production stage must be controlled to ensure consistent quality and adherence to food additive regulations.
Food Labeling	Labels must be clear, accurate, and include product name, ingredients, expiration date, and PIRT number as required by law.
Supervision	A competent person must be responsible for ensuring all production processes comply with CPPB-IRT.
Product Recall	A system must be in place to recall products if they are found to be unsafe or non-compliant.
Recording & Documentation	All production activities, from sourcing raw materials to distribution, must be documented for traceability and audits.
Employee Training	Regular training on good manufacturing practices, hygiene, and quality control must be provided to all employees.

Consistent implementation of these aspects will help home-scale producers create safe, high-quality food products that meet regulatory standards.

Magfood: Your Go-To Solution for Food Seasoning

Magfood is a leading producer of seasoning powder, cooking spices, and premixes, fully certified by CPPOB, BPOM, Halal, and HACCP. With an expert R&D team, Magfood develops innovative recipes with the latest flavor trends, enabling businesses to compete with multinational corporations.

Magfood food seasoning can be custom-formulated to create unique products tailored to your business needs, giving you a competitive advantage in the market.

Magfood Coaching Clinic: Get Mentorship from Experienced Practitioners

Magfood also provides a coaching clinic service to help you grow your food business and products.

Each session is a 90-minute consultation with a Magfood expert (online or offline).
Focuses on one specific topic agreed upon in advance.
A minimum of 3 sessions is required per business.
Contact 0855 8800 780 or 0811 1397 161 for more details.

Magfood Inovasi Pangan
Jl. Duren Tiga Raya No. 46, Pancoran, South Jakarta – Indonesia 12760
Tel: +6221-791 93162 (ext 101) / +6221 791 95 134
Fax: +6221-791 95364
www.magfood.com