Cakes

Cookies

Cookies should be crunchy and have a good snap when eating them. Often, good cookies are also characterised by a chewy, delight center and a crispy surface.
Nutrilac® has proven that with even a small dose in your cookie production, your cookies will be improved in textural appeal and snap.
Our proteins can also strengthen the resilience for more chewiness in your cookies resulting in a crunchy product with a chewy inside.

Nutrilac® also enables you to enrich your cookies with protein, hitting a major consumer trend.
Using Nutrilac® as egg replacement in your cookies production offers security of supply and no reduction in product quality.

Benefits

  • Dough handling
  • Process optimization
  • Crunchiness
  • Chewiness
  • Golden color