The hard biscuit is one of the first examples of packaged bakery products that can be remembered. The same etymology of the word biscuit comes from the Latin “bis coctus” which means cooked twice, to indicate a dry product, suitable to be preserved for a long time. Sailors’ biscuits were the first example of printed biscuits and in some areas the laminated biscuit is also called “biscuit de mer”. These products have a fairly well-aerated structure with a rather low specific weight: therefore they are well suited to being soaked in hot drinks.
They are fairly crunchy biscuits, just hard on the first bite and then crumbly on the palate, leaving the typical vanilla flavor in the mouth. Within the family of dry biscuits we find the typical French “Marie” and the “Petit Beurre” , the English “Oswego”, “gem biscuits” and “cabin”, but also the families of “cream crackers”, the “soda crackers “,” snack crackers“ and ”water crackers“.
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