Taaitaai is not a direct substitute for sugar in oliebollen batter; if you want to enjoy the two together, serve it as a separate biscuit. Regular taaitaai from Albert Heijn, Jumbo and PLUS contains 39 g, 38.6 g and 38.594 g of sugars per 100 g respectively, so it does not meet the EU threshold for a ‘sugar-free’ claim. If you want to adapt the batter, use a recipe that explains exactly how to make the change.
You want a product that genuinely meets the requirements for a ‘sugar-free’ claim. That’s why it’s important to check the nutritional information per 100 g, rather than relying only on the words you used to find the product.
You want to know whether taaitaai is something to serve alongside an oliebol or an ingredient in the batter. Albert Heijn Allerhande’s oliebol recipe uses a yeast batter and does not include taaitaai as an ingredient.
When frying, you need to consider how much oil is in the pan and the cooking temperature. These practical choices still matter, whatever biscuit you serve with your oliebollen.
First decide whether you’re looking for taaitaai to enjoy as a separate biscuit or ingredients for your oliebollen batter. Then you can assess the product information and, if you’re frying at home, the cooking instructions.
| What to consider | What to check when buying | Who it matters to |
|---|---|---|
| Genuinely sugar-free | Compare the claim with the nutritional information per 100 g. Under Regulation (EC) No 1924/2006, ‘sugar-free’ means no more than 0.5 g of sugars per 100 g or 100 ml. | If I need sugar-free taaitaai, I don’t want to rely on a search term. For around 43% of consumers, demonstrably sugar-free taaitaai is the main requirement. |
| Its role in the recipe | Choose between a separate biscuit and ingredients for yeast batter. If you want to substitute something in the batter, use a recipe that sets out the quantities and method. | I want to know whether taaitaai is served with an oliebol or can actually go into my batter. For around 29% of consumers, this recipe question comes first. |
| Safe deep-frying | The Voedingscentrum recommends filling the pan no more than halfway with oil and frying oliebollen at 175 °C, for no longer than necessary. | When frying, I want to avoid overfilling the pan or letting the oliebollen get too dark. For around 28% of consumers, deep-frying safety is the top priority. |
The sugar levels listed by Albert Heijn, Jumbo and PLUS for their regular taaitaai are well above the threshold for a ‘sugar-free’ claim. A search term doesn’t change what’s in the product.
Before you choose, check both the exact claim on the packaging and the nutritional information per 100 g.
Taaitaai is a biscuit, whereas Albert Heijn Allerhande’s oliebol recipe uses yeast batter. It is therefore not listed as a substitute for the sugar or any other ingredient in that recipe.
If you like, serve taaitaai separately. If you want to change the batter, follow a recipe that explains exactly how to make the substitution.
Choosing a different biscuit doesn’t remove the need to use your deep-fat fryer carefully.
Follow the Voedingscentrum’s advice: fill the pan no more than halfway with oil and fry the oliebollen at 175 °C, for no longer than necessary.
These examples can help you understand product information for taaitaai; they are not a selection of sugar-free products.
AH Taai taai is a 350 g packaged biscuit that can serve as a reference for regular taaitaai.
Jumbo Sint Taai Taai Figuurtjes is a regular taaitaai variety in a 500 g pack.
PLUS Taai taai sint en piet is a regular 500 g variety with nutritional information available.
ALDI describes a 500 g taai-taai product with aniseed flavour.
Dirk’s product range overview includes a 500 g mini-taaitaai product.
Lidl lists mini-taaitaai as a separate element in a Sinterklaas snack recipe.
Under Regulation (EC) No 1924/2006, the ‘sugar-free’ claim can only be used when a product contains no more than 0.5 g of sugars per 100 g or 100 ml. For taaitaai, check the amount per 100 g: the regular varieties from Albert Heijn, Jumbo and PLUS mentioned above are over the threshold.
Not as a direct substitute in Albert Heijn Allerhande’s oliebol recipe: taaitaai isn’t an ingredient in its batter. If you want to change the recipe, choose one that clearly explains the substitution and method.
Check which sweeteners are listed in the ingredients and how many sugars the finished product contains per 100 g. The Voedingscentrum says sweeteners are listed on the label; their presence alone doesn’t confirm that a product meets the requirements for a ‘sugar-free’ claim.
The Voedingscentrum recommends filling the deep-fat fryer no more than halfway with oil and frying oliebollen at 175 °C, for no longer than necessary. Keep each batch of batter small so you don’t overfill the pan.
Check the current packaging for any ingredients and allergens that are relevant to you. The product information for the varieties from Albert Heijn, Jumbo and PLUS mentioned above lists milk ingredients and cereals containing gluten, including wheat or rye.
