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Lactosan Cheese Powders for Cookies & Sweet Bakery

Happy International Cookie Day!

Christmas time is cookie time!🎄🍪

Cookie Day is celebrated every year on December 4th – below is our best tips on using our innovative Cheese Powder Solutions to inspire your seasonal baking and craft great tasting and innovative products.

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Why Lactosan Cheese Powder to craft innovative cookies?

  •          For improved taste and texture in protein cookies
  • Make sweet and savory notes in cookie doughs
  • Craft harmonious taste and more crispy cookies
  • Craft delicious fillings – both sweet and savory – or a combination
  • For declaration purposes like claiming Mascarpone
  • With Lactosan NCB you can i.e. keep a buttery and rich taste in your cookies when replacing butter with vegetable fat.

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👉 Click here to see the latest insights and learn how our Cheese Powder Solutions for cakes and cookies can help in your product development: Cheese Powder Solutions for Cakes & Cookies

Happy International Cookie Day!

Did you know that...
Cookies trace their roots back to 7th-century Persia, where sugar first entered baking and small, sweet test‑bakes became popular. By the 14th century, cookies had spread across Europe, enjoyed by royalty and common households alike. The Dutch later introduced them to America, where the word cookie comes from the Dutch 'koekje', meaning "little cake". Over centuries, cookies evolved into the diverse varieties we know today – from crisp butter biscuits to chewy chocolate chip classics.

(sources: thegreatbakeoff.com, Lingonberry roastery & Bakery)