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| Product type | Cracker |
|---|---|
| Owner | Mondelez International |
| Introduced | 1903 |
| Previous owners |
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| Website | triscuit.com |
Triscuit is a brand name of snack crackers which take the form of square baked whole wheat wafers. Invented in 1900, a patent was granted in 1902 [1] and the Shredded Wheat Company began production the next year [2] in Niagara Falls, New York.
The Shredded Wheat Company began producing Triscuit in 1903 in Niagara Falls, New York. [2] The name Triscuit may have come from a combination of the words electricity and biscuit [3] or the commonly held belief that "tri" is a reference to the three ingredients used (wheat, oil, and salt), [4] [5] but this is disputed due to conflicting adverts and poor records. [6] At least one early advertisement boasted that Triscuits were "Baked by Electricity," claiming they were "the only food on the market prepared by this 1903 process." [7] Each wafer measured 2.25 by 4 inches (5.7 cm × 10.2 cm), and remained that size for nearly twenty-one years. The ovens were then altered and the cracker size changed to 2-inch (51 mm) squares. [2]
In 1928, the Shredded Wheat Company was purchased by Nabisco. [8]
In 1935, producers began spraying the crackers with oil and adding salt. In 1984, additional flavor choices were introduced and the crackers were made crispier. [2]
| Nutritional value per around 6 crackers | |
|---|---|
| Energy | 502 kJ (120 kcal) |
29 g | |
| Sugars | 0 g |
| Dietary fiber | 3 g |
3.5 g | |
| Saturated | 0 g |
| Trans | 0 g |
| Monounsaturated | 1 g |
| Polyunsaturated | 2 g |
3 g | |
| Minerals | Quantity %DV† |
| Calcium | 1% 10 mg |
| Iron | 11% 1.4 mg |
| Potassium | 4% 116 mg |
| Sodium | 11% 160 mg |
| |
| †Percentages are roughly approximated using US recommendations for adults. | |
Triscuits are made from wheat, which is first cooked in water until it reaches about fifty percent moisture content, then tempered to allow the moisture to diffuse evenly in the grain. Slotted rollers form the grain into shredded wheat strands, which are then formed into webs. Several webs are stacked together and the still-moist stack is crimped to produce individual crackers. Oven baking then reduces the moisture content to five percent. [2] The product is currently a 1.75-inch (4.4 cm) square.
As of April 2023, Triscuits were offered in the following flavors: [9]
A cracker is a flat, dry baked biscuit typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before baking. Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain.
A graham cracker is a sweet flavored cracker made with graham flour that originated in the United States in the mid-19th century, with commercial development from about 1880. It is eaten as a snack food, usually honey- or cinnamon-flavored, and is used as an ingredient in some foods, e.g., in the graham cracker crust for cheesecakes and pies.
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The following outline is provided as an overview of and topical guide to the preparation of food:
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Arnott's Group is an Australian producer of biscuits and snack food. Founded in 1865 by William Arnott, they are the largest producer of biscuits in Australia and a subsidiary of KKR.
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A nut roast or roasted nut loaf is a vegetarian dish consisting of nuts, grains, vegetable oils, broth or butter, and seasonings formed into a firm loaf shape or long casserole dish before roasting and often eaten as an alternative to a traditional British style roast dinner. It is popular with vegetarians at Christmas, as well as part of a traditional Sunday roast. Nut roasts are also made by Canadian and American vegetarians and vegans as the main dish for Thanksgiving or other harvest festival meals.
The cuisine of Sardinia is the traditional cuisine of the island of Sardinia, and the expression of its culinary art. It is characterised by its own variety, and by the fact of having been enriched through a number of interactions with the other Mediterranean cultures while retaining its own identity. Sardinia's food culture is strictly divided into food from the land and food from the sea, reflecting the island's historical vicissitudes and especially its geographic landscapes, spacing from the coastline to the ragged mountains of the interior. The Sardinian cuisine is considered part of the Mediterranean diet, a nutritional model that was proclaimed by UNESCO as an intangible cultural heritage.
Graham cracker crust is a style of pie crust made from crushed graham crackers. Graham crackers are a sweet American cracker made from unbleached, whole wheat graham flour. The crust is usually flavored and stiffened with butter or vegetable oil and sometimes sugar. Graham cracker crust is a very common type of crust for cheesecakes and cream pies in America.
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