List of crackers

Water biscuits are baked using only flour and water, without shortening or other fats usually used in biscuit production. They are thin, hard and brittle, and usually served with cheese or wine.

This is a list of crackers. A cracker is a baked good typically made from a grain-and-flour dough and usually manufactured in large quantities. Crackers (roughly equivalent to savory biscuits in the United Kingdom and the Isle of Man) are usually flat, crisp, small in size (usually 75 millimetres (3.0 in) or less in diameter) and made in various shapes, commonly round or square.

Crackers

Brand-name crackers

Triscuit crackers are baked whole wheat wafers.

Rice crackers

Arare is a type of bite-sized Japanese rice cracker made from glutinous rice and flavored with soy sauce.

Beika

References

^ Osler, W.; Library, Osler (1969). Bibliotheca Osleriana: A Catalogue of Books Illustrating the History of Medicine and Science. Microfiche project - Hannah Institute of Medical Studies. MQUP. p. 314. ISBN 978-0-7735-9050-2. Retrieved October 10, 2017.
^ Walter, E. (2008). Cambridge Advanced Learner's Dictionary. Cambridge University Press. p. 328. ISBN 978-3-12-517988-2. Retrieved October 6, 2017.
^ Schroeder-Lein, G.R. (2015). The Encyclopedia of Civil War Medicine. Taylor & Francis. p. 228. ISBN 978-1-317-45709-1. Retrieved October 6, 2017.
^ Caballero, B.; Finglas, P.; Toldra, F. (2015). Encyclopedia of Food and Health. Elsevier Science. p. 448. ISBN 978-0-12-384953-3. Retrieved October 10, 2017.

External links

Media related to Crackers (food) at Wikimedia Commons
Media related to Rice crackers at Wikimedia Commons

[1] Osler, W.; Library, Osler (1969). Bibliotheca Osleriana: A Catalogue of Books Illustrating the History of Medicine and Science. Microfiche project - Hannah Institute of Medical Studies. MQUP. p. 314. ISBN 978-0-7735-9050-2. Retrieved October 10, 2017.

[2] Walter, E. (2008). Cambridge Advanced Learner's Dictionary. Cambridge University Press. p. 328. ISBN 978-3-12-517988-2. Retrieved October 6, 2017.

[3] Schroeder-Lein, G.R. (2015). The Encyclopedia of Civil War Medicine. Taylor & Francis. p. 228. ISBN 978-1-317-45709-1. Retrieved October 6, 2017.

[4] Caballero, B.; Finglas, P.; Toldra, F. (2015). Encyclopedia of Food and Health. Elsevier Science. p. 448. ISBN 978-0-12-384953-3. Retrieved October 10, 2017.

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