Roughly 7 billion chocolate chip cookies are eaten in the US every year, and more than 50% of those are made by home bakers (1). The other 3.5 billion cookies are produced by household brand names like Pepperidge Farm, Chip’s Ahoy, Mrs. Fields, Famous Amos and Keebler that can be found in your neighborhood grocery store. Box mixes are also a popular configuration with brands like Betty Crocker, Duncan Hines and King Arthur offering customers a simple and measure-free option. Frozen and refrigerated doughs are also another convenient offering to customers who can “break and bake” their favorite cookie brands like Tollhouse and Pillsbury. Whether they be stored bought or home baked, the chocolate chip cookie offers consumers a reminder of the sweetness of life.
Our latest protein offering comes in three variations – GemPro Nova-A, GemPro Nova-C, and GemPro Nova-F. Each of the GemPro Nova proteins offers slightly different attributes in whole egg replacement like resilience, emulsification, texture and volume. To learn more about what GemPro Nova can do, check out our blog post here!
Biscut style cookies offer crispy texture, a clean cookie snap, and a mild melting mouthfeel. When replacing whole egg solids in a biscuit cookie, GemPro Nova-A is substituted at a 1:1 ratio and requires a slightly longer bake time to achieve desired color and texture.
Wire cut cookies, like traditional chocolate chip, tend to be higher in fat and egg content. These cookies are more open in texture and less uniform than biscuit cookies, and often contain inclusions like chips, nuts, or fruits. GemPro Nova-A can also be used in place of whole egg solids at a 1:1 ratio in a chocolate chip cookie, and too requires a slightly longer bake time to achieve similar texture and color as cookies made with egg solids.
Biscuit Cookie with GemPro Nova-A
