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Ingredients for biscuits: Nutritional Values, Types and Categories

Ingredients for biscuits: Nutritional Values, Types and Categories

In case we are making biscuits, first step we need to take is to pick up new ingredients we need for our biscuit baking process. The main ingredients for biscuit types, the ones we can't usually go without, are flour, sugars, and fats. The aim of this article is to introduce you to functional properties, structure and nutritional values of main ingredients.

Moreover, to these biscuit ingredients, various small ingredients may be added for leavening, flavour, texture, or maybe as a functional supplement. Spice up your life and your biscuits and experiment more – you can even change colors since they are said to be one of the most important facts to consider while making a decision on which snack to choose.

How can we start talking about ingredients if we didn't define precisely what are they, so, an ingredient, or raw ingredient is a substance that structures part of a blend (from an overall flavour). For instance, in cooking, plans determine which ingredients are utilized to set up a particular dish. Numerous commercial products contain secret ingredients that are suspected to improve them than contending items, and today we will talk about every group of ingredients in the biscuit baking process.


1. Flour

1.1. Wheat flour

One of the rule ingredients and types of flour for biscuits is wheat flour.

Wheat flour is a powder produced using the crushing of wheat utilized for human utilization. Wheat assortments are designated "soft" or "weak" assuming that gluten content is low, and are classified "hard" or "strong" assuming that they have high gluten content. How to get the best flour for your biscuits? It may be a difficult question to consider, but we are here to guide you through learning about types of flour as a biscuit ingredient. 

The grain comprises wheat (12%), which is the external husk, endosperm, which is the white place (85.5%), and the minuscule microbe (2.5%). Common biscuit flour is processed to a yield or extraction of 70-75%. Wholemeal flour is of 100 percent extraction and wheat supper flours in the middle of these extraction rates, regularly around 84% extraction. The flour will likewise contain dampness of between 13 – 15%. 

The wheat flour is made out of sugar (as starch), protein, and fat, along with some fiber, debris, and minor elements and nutrients. The protein is mostly gluten, made out of gliadin and glutenin.

Did you know: The flour strength is determined by the percentage of protein.  A dough made from strong flour with high protein content is extensible and can be machined into a continuous sheet for crackers and hard biscuits. On the other hand, a weak flour with a low protein content produces a short dough mixing that may be molded or a soft, high-fat dough that may be deposited on the baking band and when baked, gives tender cookie.

Types of wheat flour

Wheat flour is available in many varieties; the categorization is regional, and the same name may have several different regional meanings. For example:

Entire wheat flour in Canada might have up to 5% of the grain eliminated; the majority of the microbe is regularly taken out to keep the flour from going rancid (Rancidification is the process of complete or incomplete oxidation or hydrolysis of fats and oils when exposed to air, light, or moisture or by bacterial action, resulting in unpleasant taste and odor, according to Wiki.)

1.2. Gluten in wheat

The formation of the gluten, cohesiveness, and flexibility are mostly determined by the flour's formula, as well as the blending and framing operations. Gliadin and glutenin are two proteins found in wheat flour. When these proteins come into contact with water, they clump together to form gluten. When the batter is mixed, the protein particles form long strands of gluten that are both strong and flexible. Gluten forms a flexible web, energizing the mixture and allowing it to be machined into a delicate sheet for saltines and hard sweet buns. Moreover, talking about flour, it does not have to always contain gluten since there are new ways of making flour in healthier, gluten-free version. Since 2020, it is flour's time to shine. 

Air and gas bubbles created by yeast fermentation or leavening chemicals such as sodium bicarbonate ("soda") or ammonium carbonate ("vol") are trapped by the gluten web. The open, flaky texture of crackers is achieved during baking by combining the leavening process with the laminating of the dough.

Low protein flour is used to make soft or short biscuits (7-9 percent ). A dough made with low protein flour has a much weaker gluten web. These doughs also have a higher fat content. The fat coats the flour particles, preventing the proteins from hydrating and the gluten web from forming. Shorter mixing durations also result in less gluten strand formation, giving the biscuits a short texture. Also, if you feel like experimenting with flour, you can try the best of atta flour - simple atta biscuits. 


1.3. Starch

Starch is the primary part of wheat flour. It addresses practically all of the carbohydrate content and around 80% of the complete energy content of wheat flour. Starch is a polysaccharide comprised of glucose units connected to frame long chains. The standard starch atoms in wheat flour are amylose, which regularly includes 28% of the aggregate sum of starch. Amylose atoms add to gel development. Their straight ties of atoms line up together and can cling to make a gooey gel.

Starch is insoluble in water, but the starch granules do retain a restricted measure of water in the batter and swell. Above temperatures of 60o-70o C, the expansion is irreversible and gelatinization starts.

The gelatinization might proceed until the starch granules are completely enlarged, yet it is ordinary in prepared items that the main halfway gelatinization happens. The gelatinization of the starch adds to the unbending nature and surface of the biscuit.

Dextrinisation occurs as the starch gel is heated further. This contributes to the biscuit's coloration.

The high sugar and fat content of soft dough products prevent starch gelatinization. The inclusion of sugars slows the gelatinization of starch, which could be related to water competition. The fat, which is made up of triglycerides and surfactants, also prevents gelatinization. The dough has a low gel viscosity and strength when using heavy sugar and fat recipes, resulting in short and soft biscuits and cookies.

1.4. Cornflour

Corn flour is a white free-flowing powder produced by wet milling of maize, followed by washing, concentrating, drying, milling, and sifting to give a natural maize starch. It has a short gel texture, relatively high viscosity, and is easily dispersed in cold water.

The protein in corn flour does not form gluten, and it can be used as an ingredient to produce a more tender biscuit with reduced gluten development.

To conclude the flour story, it is important to admit that mentioned types of flour are only the main ingredients, but that doesn't mean that you can't make amazing biscuits with other types of flour - such as functional oat flour, or even cauliflower flour.

2. Sugars

Sugar is the conventional name for sweet-tasting, solvent carbs, a large number of which are utilized in food. Basic sugars additionally called monosaccharides, incorporate glucose, fructose, and galactose. Compound sugars, additionally called disaccharides or twofold sugars, are atoms made of two monosaccharides joined by a glycosidic bond.

2.1. Sucrose

Common sugar (sucrose) is a carbohydrate derived from sugar cane or sugar beet. It is a disaccharide composed of two monosaccharides, a molecule of glucose joined to a molecule of fructose. Sugar is used in biscuit formulations in a granulated or powder form.

Sugar gives sweetness, but the functional properties of sugar are also important in developing the texture of the biscuit. Dissolved sugar tends to inhibit starch gelatinization and gluten formation and creates a biscuit with a more tender texture. Undissolved sugar gems give a crunchy, fresh surface. Sugar gems, which liquefy during baking, cool to a non-translucent glass-like state which gives a fresh, crunchy surface, especially on sugar bested biscuits.

At 160°C – 186°C, dry sucrose melts. Biscuits with smooth, shining sugar coatings require a high-intensity flash heat at the end of the oven to properly melt the sugar.

Glucose and fructose are combined to invert sugar syrup. Hydrolysis breaks down sucrose into its constituent monosaccharides. A little amount of acid, such as citric acid, is used to heat the sucrose in the solution. The solution is neutralized after inversion by adding soda. The invert syrup is sweeter than sugar and contributes to the biscuit's moist, soft feel.


Sugar specifications:

Moisture content: 0.06% maximum

Ash content: 0.03% maximum

Powdered sugar: 60μm

Crystal sugar: 150μm

Caster sugar: 150 – 450μm

Granulated sugar: 450 – 600μm

Brown sugar, a dry golden brown sugar with bold crystals.

Particle size: 0.8 – 1.2 mm

2.2. Glucose syrup

Glucose syrup (C6H12O6) is an answer (up to 80%) of glucose (dextrose), maltose, and maltodextrins in water. It is ordinarily gotten by enzymatic hydrolysis of starch. Starch from wheat, corn, potato, cassava, or some other plant can be utilized for this reason.

Standard glucose syrup has a DE worth (dextrose likeness). The general pleasantness of 42DE glucose to sucrose is 40-45%.

2.3. Cane syrup 80%

Syrups with 80% solids got from the refining of pure sweetener. Utilized for their incredible flavor.

2.4. Invert syrup 70%

Syrup of 70% solids made by corrosive hydrolysis of sucrose. The outcome is a 50:50 combination of dextrose and fructose which are both diminishing sugars and add to the Maillard response in baking.

2.5. Fructose syrup 80%

Economically, fructose is normally gotten from sugar sticks, sugar beets, and corn. Translucent fructose is a monosaccharide, dried and ground, and of high immaculateness. High-fructose corn syrup (HFCS) is a combination of glucose and fructose. High fructose syrup is an extraordinary sort of glucose, detailed with a high fructose content. It is much sweeter than glucose.

2.6. Malt extract 80%

A thick glutinous syrup of 80% solids is usually non-diastatic and obtained by water extraction of malted wheat or barley. The heat treatment used to concentrate the solution destroys any enzymes. Used as one of the important flavor ingredients for biscuits... Rich in maltose, which is a reducing sugar.

2.7. Brown sugar


The Couplet brown sugars are naturaltraditional and tasty sugars that have preserved the genuineness of a traditional recipe that has made them very popular for several decades.

3. Mixture fats and oils

3.1. Vegetable fats

Fats for biscuits are an essentially significant cookie ingredient in accomplishing the surface, mouthfeel, and the bite in general. The fats are delivered from great quality unrefined oils by a course of refining, blanching, and aerating. They are created essentially from vegetable oils, however, may contain hydrogenated fish oils.

Commonly mixed vegetable batter fats are strong at encompassing temperature and soften over a wide temperature range. Most fats utilized in biscuit baking process are softened beneath blood temperature (36.9oC), and this evades a waxy mouthfeel. Fats are determined with a Solid Fat Index (SFI), which shows the level of strong fat present in the all-out fat. A vegetable shortening regularly has an SFI of around 21% at 25oC and 17% at 30oC.

Recipes with a high-fat content use less water to make a cohesive dough, resulting in soft, short doughs. The fat binds the flour particles during mixing, inhibiting hydration and interfering with the synthesis of gluten. Fats also suppress the leavening effect of carbon dioxide diffusion in the dough during baking, resulting in a softer, finer texture. When the amount of fat and sugar in a dish is high, the result is a mushy, syrupy, chewy texture.

Snack crackers and hard sweet biscuit doughs that are sheeted and sliced typically have fat concentrations of 10%–22% of the flour by weight. Fat content in rotary molded doughs can range from 17 percent to 30 percent, whereas wire-cut and deposited cookie doughs can range from 25 percent to 60 percent.

3.2. Butter

Butter is used for its shortening and flavour. The flavour of the butter is complemented by sugar and vanilla during baking and gives a distinctive flavour and aroma.

3.3. Coconut oil

Coconut oil is typically used for oil spraying. The oil is hydrogenated, neutralized, deodorized, and bleached. Melting point: 32 – 34oC.

4. Other ingredients for biscuits

4.1. Whole egg powder

The whole egg powder is spray-dried. Egg yolk is rich in fat and lecithin and it is these ingredients that enhance the flavour and eating quality of the cookie.

4.2. Lecithin

Lecithin is an emulsifier produced from soya beans and available in liquid or powder form. It may be added to the fat or directly into the dough mix.

4.3. Yeast (fresh)

A microscopic, unicellular organism. It breaks down sucrose and maltose into monosaccharides and glucose and fructose into alcohol and carbon dioxide. During fermentation, the gas production causes the dough to increase in volume and develops the flavour. Fresh yeast is available as a compressed block. Active dried yeast and instant active dried yeast are other forms.

4.4. Ammonium bicarbonate (“Vol”) (NH4)HCO3

A volatile salt, which is an effective leavening agent. When heated it liberates carbon dioxide, ammonia gas, and water.

4.5. Sodium bicarbonate (“Soda”) NaHCO3

The most important aerating agent. When heated, it reacts with acidic materials in the dough to release carbon dioxide and water,

4.6. ACP – Acid calcium phosphate

Acid calcium phosphate is also known as monocalcium phosphate. It is used as a leavening agent in conjunction with sodium bicarbonate and ammonium carbonate.

4.7. SAPP – Sodium Acid Pyrophosphate

Sodium acid pyrophosphate is commonly used in the baking industry as a leavening agent. It combines with sodium bicarbonate to release carbon dioxide.

4.8. Salt (NaCl)

Sodium chloride, used as a flavour enhancer and also to control the rate and extent of fermentation.

4.9. SMS – Sodium metabisulphite Na2S2O5

A reducing agent for the modification of the strength of the gluten in doughs. It causes the gluten to become more extensible and less elastic and so reduces shrinkage of the dough pieces during baking.

4.10. Proteolytic enzyme

Proteinases break down and modify the gluten in doughs, giving a softer, less elastic dough.

5. Cocoa and chocolate

Our beloved chocolate - we bet that no person does not like chocolate at least in some form, if not in the classic one in cubes, at least in some dessert or biscuit. Chocolate has been prized since it was first invented, and was once very expensive and hard to come by. Chocolate's 4,000-year history began in ancient Mesoamerica, present-day Mexico. It's here that the first cacao plants were found. If there wasn't chocolate, there wouldn't be any chocolate chip cookies, which were accidentaly made and suddenly got worldwide fame. So, even as a raw ingredient or cooked ingredient, maybe even baked - chocolate is very important in biscuit industry!

Cocoa beans or simply cocoa, are dried and fully fermented cocoa beans of Theobroma, from which cocoa solids and cocoa butter can be extracted. Cocoa beans are the basis of chocolate and Mesoamerican foods including teate, an indigenous Mexican drink that also includes corn.

Are our chocolate and cocoa the same ingredient?

Cacao and cocoa appear to be identical; the thing that matters is how they're handled. Cacao is crude while cocoa has been warmed. Cacao and cocoa are additionally more harsh in taste, which is the reason many individuals decide on chocolate all things considered.


What to choose in baking?

Cocoa is not in any way inferior to chocolate. It's a more pure version of chocolate, on the contrary. Chocolate is made up of two basic ingredients: cocoa solids (which give it its flavor) and cocoa butter (where the rich texture comes from). Cocoa powder is mostly cocoa solids, with very little cocoa butter.

In smooth treats, chocolate's typically best. A few sweets need the sleekness that main cocoa margarine can give. Cocoa margarine is a surprising fat since it softens at a temperature extremely near our internal heat level. Chocolate that is hard and strong at room temperature feels rich on the tongue. In puddings, ganache, and mousses, the sumptuous mouth-feel of cocoa spread truly sparkles, so for these sweets, chocolate is quite often desirable over cocoa powder.

Brownies are chewy when they're high in cookie making ingredients: sugar, fat, and eggs yet low in flour. The last factor to their last surface is the idea of the fat utilized in the formula—explicitly how hard the fat is at the temperature the brownies are to be served. Spread is delicate at room temperature, so brownies made with cocoa in addition to margarine (or oil) have a perceptibly delicate, chewy surface.

What's more, the flavor is seriously chocolatey with a magnificent waiting rich flavor. Paradoxically, brownies made with chocolate in addition to margarine are regularly firmer, nearly fudgy, because the cocoa spread is harder than margarine at room temperature. The more chocolate the formula contains, the fudgier the brownies will be.

Chocolate cake made with chocolate, then again, is temperature-touchy. Keep in mind, the cocoa spread is hard to even at cool room temperature. The cake's flavor endures, as well, because the cocoa spread is the thing that conveys the chocolate flavor, and the colder it is, the more it takes to dissolve on your tongue and delivery the flavor. It is not necessarily the case that cakes made with chocolate are disagreeable; you simply need to make sure to serve them at room temperature.

Furthermore, the truth of the matter is, that cocoa margarine can make for an enjoyably firm cake, particularly on the off chance that the formula contains something like 4 ounces of unsweetened chocolate.

6. Fruits

What are fruits in straightforward words?

What is the fruit? From a herbal perspective, a natural product is the meaty or dry-aged ovary of a blooming plant, encasing the seed or seeds. Apricots, bananas, and grapes, just as bean cases, corn grains, tomatoes, cucumbers, and (in their shells) oak seeds and almonds, are all fruits.

The fruit is extremely specific in its characteristics because it contains a rich texture, most often it is full of water but specifically chewy in the dried version, but it is also rich in nutrients. Vitamins, minerals - it's all fruit composition.

Adding fruits to your baked goods and treat (and eliminating a portion of the fat in the formula) will add fiber, protein, and extra supplements that fats don't contain. Many appreciated occasion plans can be changed to contain less fat with a basic replacement—without forfeiting taste or surface.

Using fruit as a ingredient for biscuit, this is how is it usually produced in a final product. Moist cooking techniques include poaching, stewing, sauces, and compotes (fruit cooked in a sugar syrup with spices). Pears, apples, peaches, nectarines, plums, and apricots are some of the fruits that are typically cooked this way. Figs, grapes, quinces, and bananas are also good for moist heat cooking. Also, you can even make some kind of topping or icing for biscuits. 

7. Eggs

Eggs are a multifunctional baking ingredient and play many parts to play in the bakeshop. Their adaptability implies that item recipes might be changed once the properties of eggs are perceived. For instance, in French spread cream, egg whites might be subbed in the late spring for entire eggs to give a more steady and microbes-free item (egg white is antacid, with pH 8.5).

A yolk or two might be worked into a sweet short glue mixture to further develop its extensibility. Wipe cake equations can be changed, for instance, with the expansion of egg yolks in jam rolls to work on rolling up.

Raising: They will uphold commonly their load of different fixings through their capacity to frame a cell structure either alone or in the mix with flour. The egg white specifically is fit for shaping an enormous mass of cells by building a fine protein organization.

Soaking and restricting: The fat in eggs gives a dampening impact, and the proteins present coagulate when warmed, restricting fixings together.

Structure: Eggs tie with different fixings, fundamentally flour, making the supporting design for different fixings.

Timeframe of realistic usability: The timeframe of realistic usability of eggs is stretched out through the fat substance of the yolk.

Nourishment: Eggs are a significant food in each regard. Note, notwithstanding, that 4% of the lipid in egg yolk is cholesterol, which might be a worry to certain individuals. Improvements in poultry feed guarantee to have diminished or wiped out this cholesterol level.

Softening: The fat in eggs behaves like a shortening and works on the delicacy of the prepared cake.

7. Milks and proteins

Dairy protein may indirectly improve metabolic health by assisting weight loss and fat mass reduction through increased satiety, as well as encouraging skeletal muscle growth and function through the anabolic effects of dairy protein-derived branch chain amino acids (BCAAs).

Today, purchasers are progressively mindful of and learned with regards to the advantages of protein in the eating regimen. They perceive the significant job milks and proteins play in overseeing hunger, supporting energy, and boosting execution.

Numerous food and refreshment producers are attempting to fuse dairy protein in their products. Notwithstanding the great wellspring of sustenance, milk protein additionally gives the perfect name wanted by shoppers as well as a scope of practical advantages in completed items: solvency, heat dependability, gelling, frothing, and emulsification.

To extend shelf life and assure food safety for human consumption, these foods and drinks are often exposed to harsh heat treatments such as ultra-high temperature (UHT) treatment or retort sterilization. The link between the structure and function of milk proteins influences their role in end products. Milk is made up of colloidal particles. Interactions within and between proteins are influenced by both extrinsic and intrinsic causes.

8. Emulsifiers 

Emulsifier, in food sources, any of various synthetic added substances that support the suspension of one fluid in another, as in the combination of oil and water in margarine, shortening, frozen yogurt, and salad dressing. ... Emulsifiers are firmly connected with stabilizers, which are substances that keep up with the emulsified state. Commonly used emulsifiers in modern food production include mustard, soy and egg lecithin, mono- and diglycerides, polysorbates, carrageenan, guar gum, and canola oil.

What is an emulsifier in baking?

Emulsifiers are surface-dynamic fixings that balance out non-homogeneous blends, similar to water and oil. ... To stop this, emulsifiers are utilized as a middle person for water and oil. Different emulsifiers are utilized in food sources and bread shop equations. Some normal models are lecithin, mono-and di-glycerides, DATEM, SSL, and CSL.

In biscuits, emulsifiers provide a purpose. Biscuit fats break up the gluten structure of the dough, making it less hard. The fat phase is spread more equally throughout the hydrophilic elements in the dough, such as flour, sugar, and so on, by applying modest amounts of emulsifier.

9. Enzymes and reductions

Enzymes are commonly used to alter dough rheology, gas retention, and crumb softness in bread production, as well as to alter dough rheology in pastry and biscuit production, change product softness in cake production, and prevent acrylamide development as an ingredient for bakery products.

You may ask yourself...

Does baking soda break down enzymes?

Baking soda is secreted in the pancreas to help aid in digestion. It helps neutralize the stomach acid that is generated during the digestive process and helps in the breakdown of certain enzymes.

Is Vinegar an enzyme cleaner?

While vinegar, borax powder, and hydrogen peroxide are impressive cleaning agents, they are unfortunately not enzyme cleaner. They do break down stains, but it's not by using enzymes like protease and terpenes.

What is enzymatic reduction?

An enzyme that catalyzes a reduction; because all enzymes catalyze reactions in both directions, any reductase can operate as an oxidase and vice versa given the right conditions, hence the word oxidoreductase.

10. Leavenings

In cooking, leavening, and to be precise, leavening agent, also called yeast or leavening agent, is any of several substances used in doughs and doughs that cause foaming that brightens and softens the mixture. For example, as we have mentioned before, yeast is a natural leavening agent.

Chemical Leavening Agents Baking Soda and Baking Powder

Steam: Vaporous Leavening Agent

In contrast to yeast, baking powder, and baking pop, all of which produce CO2 gas, steam is a water fume, created when the water in your batter arrives at 212 F and disintegrates.

What is the significance of aroma in food?

Our impression of food is heavily influenced by aromas. Food scientists utilize chemical aromatics, essential oils, and botanical extracts to improve the flavor of foods and beverages because of this fact. Many people, however, avoid these items after tasting them for the first time because they dislike the strange or can give the introduction to flavours. 

11. Colors 

Colors affect our brains, shopping choices, mood, and even food. We believe that everyone knew about the impact of colors, but did you know how intense that impact was? So, what are we going to eat? Colors will make a decision for us. Even the color of the plate affects what we put on it, how we perceive the food, and how much we eat.

Products such as juices and sweets generally have no color but are subsequently added to them. The color of the food can tell us how fresh it is, how it is processed, and even what nutrients it contains. This is especially true for fruits and vegetables. Also, adding food colorings can also lead you to a completely different taste. 

12. Food aditives

Food additives are internationally established substances that are added to food during technological products so that the final product can retain its basic properties of taste, smell, and consistency for a longer period.

Types of food additives

  • Anti-caking agents – stop ingredients from becoming lumpy.
  • Antioxidants – prevent foods from oxidizing, or going rancid.
  • Artificial sweeteners – increase the sweetness.
  • Emulsifiers – stop fats from clotting together.
  • Food acids – maintain the right acid level.
  • Colors – enhance or add color.

What are the four primary functions of additives?

They are as follows:

  1. Provide a smooth and constant texture to the food: Emulsifiers help to keep liquids from separating.
  2. Improve or maintain nutritional value
  3. Provide leavening and control the acid-base balance of foods
  4. Enhance flavor and add color

13. Fibers

Nuts and seeds additionally add fiber to treatment plans. Sunflower and sesame seeds contain about a large portion of a gram of fiber in a tablespoon. Peanuts, pecans, and almonds are normally added substances to treats that add taste and surface as well as fiber. Four entire pecans add almost a gram of fiber to a formula.


In baking, the significant role of product development with fibers begin from entire grains and the utilization of entire grains in bread, biscuits, saltines, and tortillas. Fiber starting from cereal grains is considered "oat fiber." This is utilized in sound bread or heated things to give a more nutritious item. Entire wheat bread flour, entire wheat cake flour, oat flour, or grain flour are wellsprings of oat fiber utilized in baking. Each grants a sweet, nutty flavor to heated items contrasted with white flour.

Dough punchers meaning to build fiber content in prepared items without giving shading inconstancy can use safe starch, keeping a white or cream piece tone, simultaneously with supporting fiber content.

14. Functional foods

The phrase "functional foods" refers to supplements that contain new or additional elements that increase function and health.  Processed foods, as well as those enhanced with health-promoting chemicals, make up these types of foods.

Some belief a practical food to be any food that gives medical advantages past essential nourishment, for example, the dissolvable fiber found in oats and the monounsaturated fat found in avocados.

Functional foods - superfoods: Include them

More than twelve industry distributions on useful nourishments and refreshments have alluded to different extraordinary species as superfruits, with evaluations for about 10,000 new item presentations in 2007–2008. Superfoods are popular more than ever in food industry, and in biscuit industry too. Many manufacturers try to include superfoods in their products/biscuits since this is exactly what customers are looking for more and more. Chia seeds, guarana, goji berries or maybe flax seeds - you can never go wrong with those. 


Every biscuit - other 'ingredients science'!

Ingredients for biscuits are a very broad topic, not just a pinch of flour or a few grams of chocolate, we dare say that the ingredients are even a whole science given the details that need to be taken care of. For a good biscuit should be chosen in the mass of ingredients and their properties since we have a variety of flours, but also various enzymes, additives and similar ingredients that affect the taste.

What is your favorite combination of ingredients and what do you consider most important? Each type of biscuit is different and the choice of ingredients should be approached carefully.

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