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| Product type | Cracker |
|---|---|
| Owner | Mondelez International |
| Introduced | 1903 |
| Previous owners |
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| Website | www |
Triscuit is a brand name of snack crackers which take the form of baked square whole wheat wafers. Invented in 1900, they were patented in 1902[1] and the Shredded Wheat Company began production the next year[2] in Niagara Falls, New York. The Niagara site was chosen due to its proximity to the Niagara Falls hydroelectric plant, the first major power plant in the United States, which opened in 1895.[3]
History
[edit]The Shredded Wheat Company began producing Triscuits in 1903 in Niagara Falls, New York.[2] The name may have come from a combination of the words electricity and biscuit.[4] An alternative theory holds that the tri refers to the cracker's three ingredients (wheat, oil, and salt),[5][6] but this is disputed due to conflicting adverts and poor records.[7] 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".[8] Each cracker measured 2.25 by 4 inches (5.7 cm × 10.2 cm), and remained that size for nearly 21 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.[9]
Beginning in 1935, Triscuits were sprayed with oil and salted. In 1984, additional flavor choices were introduced and the crackers were made crispier.[2]
Overview
[edit]| 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 | |||||||||||||||||
| |||||||||||||||||
| †Percentages estimated using US recommendations for adults,[10] except for potassium, which is estimated based on expert recommendation from the National Academies.[11] | |||||||||||||||||
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.
References
[edit]- ^ Perky, Henry. "Filamentous Cracker - Patent No. 713,795". Retrieved June 30, 2018.
- ^ a b c d e Hughes, Nancy (May 18, 2007). "HowStuffWorks - How Triscuits Work". Retrieved February 2, 2008.
- ^ Susan J. Eck. ""It's All in the Shreds" The Natural Food Company, 430 Buffalo Avenue, Niagara Falls NY".
- ^ "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'". Business Insider. March 26, 2020.
- ^ Annelise Schoups (April 12, 2018). "Why is Triscuit Called Triscuit?". Rewind & Capture. Retrieved December 7, 2022.
- ^ "Our Products". Triscuit.com. Retrieved December 7, 2022.
- ^ "Why is it Called a Triscuit?". Under Understood. March 8, 2023. Retrieved March 22, 2023.
- ^ "Triscuit: Baked by Electricity". The Montgomery Advertiser. September 27, 1903. Retrieved July 31, 2019.
- ^ Smith, Andrew F. (October 28, 2013). Food and Drink in American History: A "Full Course" Encyclopedia [3 Volumes]: A "Full Course" Encyclopedia. ABC-CLIO. ISBN 978-1-61069-233-5.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on March 27, 2024. Retrieved March 28, 2024.
- ^ "TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.
External links
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