Cookies should be crunchy and have a good snap when eaten. They are also often characterised by a delightfully chewy centre.
Even a small dose of Nutrilac® in your cookie recipe can improve the texture and snap of your cookies. Our proteins can strengthen resilience too, giving you an appealing, crunchy product with a chewy inside.
Protein enrichment of your cookies with Nutrilac® hits a major consumer trend. You can also use Nutrilac® for egg replacement, ensuring security of supply without compromising the quality of the final product.