Cookies
Many cookies contain
oats, even if the cookies are not referred to as
oatmeal cookies. Cookies usually contain thick quick,
quick, thin quick or baby oat flakes, but may also
have large oat flakes, oat bran, oat flour, or
crushed oats as an ingredient.
Several factors are important to cookie manufacturers
when choosing oat ingredients:
The absorption of the oat product is critical to
development of a cookie recipe. Oat products with too
little absorption capacity produce a loose dough,
while oats that absorb too much moisture produce a
dry dough. Cookie manufacturing equipment needs a
dough of a particular consistency to operate
efficiently. Dough consistency can also be related to
cookie spread during baking.
Flake durability is important to final product
texture. A flake that breaks up easily in the mix
results in less texture in the cookie, and vice
versa. A manufacturer may need the oat products to be
visible in the final product, or they may need them
to be “absorbed” into the cookie.
Flavor of the oat product may have a significant
bearing on final product flavor.
Back to Top