Oat Cookie Solution
Our Oat-Standing™ range of oat flours and flakes can help you deliver a range of oat cookie solutions.
Goodness of Oats
Sourced from Irish family farms, we take great care to guarantee our highest quality of oatsconventional, organic, and gluten-free. Oats are an excellent source of nutrition and are one of the most promising raw materials for preparation of functional plant-based food. Our extensive range of oat flakes and flours can be used in a range of solutions and applications to deliver great-tasting, highly functional and nutritious products.1
Oats are nutritious and healthy
Oats contain on average between 11-13% protein1
They are high in soluble fibres, especially ß-glucan, which helps to lower blood cholesterol2
Naturally Gluten Free
Naturally low in sugar, salt and saturated fats
Oats contain a range of minerals such as calcium, iron, magnesium and zinc
Suitable for vegans & vegetarians
Tirlán is an ingredient solutions partner to some of the world’s leading companies and brands. At the forefront of ingredient technology, we offer a range of solutions to match the ever-changing demands of the food and nutrition industry and its consumers. With quality dairy and grains sourced from 5,000 Irish family farms, combined with advanced market research and insights, our unique platform offers fully traceable and sustainably produced natural solutions to help our customers stay ahead of the curve.
www.tirlaningredients.com
TirlánWhat consumers say
Consumers are looking for balance. They are seeking indulgent products that have better-for-you claims and functional benefits such as immunity support and ‘source of fibre’.
Eating biscuits is more permissible for consumers if the treat comes with a health ‘reward’ i.e., Slowrelease energy.
77% of US consumers have eaten cookies in the past three months
45% of UK adults who have eaten snacks in the last 2 weeks have done so to treat themselves.
46% of adults in the UK say it is worth paying more for savoury biscuits made with sustainable ingredients.
30% of adults in Thailand say they would be interested in biscuits/cookies in portioned pack sizes
Key characteristics
Meet Consumer Demand with our Oat Cookie Solution.
Better for
Our
Our Oat-Standing™ Oat Flour and Flakes provides a balanced, sweet, pleasant taste. The neutral taste of oats allows you to incorporate the flavour of your choice.
Process of creating an Oat Cookie
44% of adults in the US would be tempted to try a new cookie if it had healthier ingredients.
45% of adults in the UK say there aren’t enough healthy versions of sweet biscuits available.
66% of US adults don’t expect cookies to be healthy, but 64% still wish there were healthier options
Sources: Mintel, Innova, Euromonitor
Oats are an environmentally sustainable plant-based ingredient.
Ease of
Our Oat-Standing™ Oat Flour and Flakes are easy to incorporate into typical cookie recipes and can be used in standard manufacturing equipment. We can offer bespoke flake sizes to suit your manufacturing needs.
Typical Oat Cookie Recipe and Nutritional Facts
Oat cookie recipe contains 24% Oat-Standing™ Oat Flour 550, 6% Oat-Standing™ Jumbo Oat Flakes and 20.1% OatStanding™ Quick Cook Oat Flakes. Overall, the recipe contains 50% oats.
Our Oat-Standing™ flakes and flours can be incorporated at a range of inclusion rates depending on your desired taste, texture, and nutritional properties.
Functional Benefits
TEXTURE
WATER ACTIVITY
The Oat Cookie has a similar hardness to a market leader. The internal sensory panel ranked the snap of the Oat-Standing™ Oat Cookie higher than the market leader.
STRUCTURE
The starch content of Oat-Standing™ Oat Flour 550 is approximately 64.5g. Starch is key for the texture and structure of the cookie. The starch maintains the structure and prevents the dough from spreading during baking. During heating starch granules swell, absorb water, and cause an increase in viscosity. During cooling the starch polysaccharides reassociate to an ordered structure.
FLAVOUR
The flavour of oat is enhanced on heating. During the baking of the cookies amino acids and reducing sugars react together forming a roasted, nutty-like oat flavour.
Water activity is the measure of water which may participate in reactions and which is available for micro-organisms. It is used to predict food stability and safety. The oat cookie has a low water activity of 0.34. APPEARANCE
The oat cookie has a nice golden colour. The Oat-Standing™ Jumbo Oat Flakes maintain their integrity and are visible in the cookie.