Triscuit

The Shredded Wheat Company began producing Triscuits in 1903 in Niagara Falls, New York. The name may have come from a combination of the words electricity and biscuit.{{Cite news|url=https://www.businessinsider.com/triscuit-name-origin-combination-of-electricity-biscuit-2020-3|title=It's pretty obvious that the Triscuit name is a play on the word biscuit, but it turns out the 'tri' at the beginning doesn't stand for 'three' – it's short for 'electricity'|date=2020-03-26|work=Business Insider}} An alternative theory holds that the tri refers to the cracker's three ingredients (wheat, oil, and salt),{{Cite web|author=Annelise Schoups|title=Why is Triscuit Called Triscuit?|url=https://www.rewindandcapture.com/why-is-triscuit-called-triscuit/|work=Rewind & Capture|date=April 12, 2018|access-date=December 7, 2022}}{{Cite web|author=|title=Our Products|url=https://www.triscuit.com/products.html|work=Triscuit.com|date=|access-date=December 7, 2022}} but this is disputed due to conflicting adverts and poor records.{{Cite web |title=Why is it Called a Triscuit? |url=https://underunderstood.com/podcast/episode/triscuit-electricity-biscuit/ |website=Under Understood |date=8 March 2023 |access-date=22 March 2023}} 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".{{cite news |title=Triscuit: Baked by Electricity |url=https://www.newspapers.com/clip/34452781/triscuit_baked_by_electricity/ |access-date=2019-07-31 |work=The Montgomery Advertiser |date=27 Sep 1903}} Each cracker measured {{convert|2.25x4|in|cm}}, and remained that size for nearly 21 years. The ovens were then altered and the cracker size changed to {{convert|2|in|adj=on}} squares.

In 1928, the Shredded Wheat Company was purchased by Nabisco.{{Cite book|last=Smith|first=Andrew F.|url=https://books.google.com/books?id=o7gxBgAAQBAJ&dq=shredded+wheat+company+nabisco+1928&pg=PA512|title=Food and Drink in American History: A "Full Course" Encyclopedia [3 Volumes]: A "Full Course" Encyclopedia|date=2013-10-28|publisher=ABC-CLIO|isbn=978-1-61069-233-5|language=en}}

Beginning in 1935, Triscuits were sprayed with oil and salted. In 1984, additional flavor choices were introduced and the crackers were made crispier.

File:Triscuit_1903_Advertisement.jpg

{{Infobox nutritional value

| name = Nutritional info

| image =

| image_size =

| image_alt =

| caption =

| serving_size = around 6 crackers

| kJ = 502

| carbs = 29 g

| starch =

| sugars = 0 g

| fiber = 3 g

| fat = 3.5 g

| satfat = 0 g

| transfat = 0 g

| monofat = 1 g

| polyfat = 2 g

| protein = 3 g

| calcium_mg = 10

| iron_mg = 1.4

| potassium_mg = 116

| sodium_mg = 160

}}

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. The product is currently a {{convert|1.75|in|cm|adj=on}} square.

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• {{Official website}}

{{Mondelez}}

Category:Nabisco brands

Category:Brand name crackers

Category:Products introduced in 1900

Category:Mondelez International brands

Category:Wheat

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