Editing Digestive biscuit (section)

== Ingredients ==
The typical digestive biscuit contains coarse brown [[wheat]] [[flour]] (which gives it its distinctive texture and flavour), [[sugar]], malt extract, [[vegetable oil]], [[wholemeal]], [[raising agent]]s (usually [[sodium bicarbonate]], [[tartaric acid]] and [[malic acid]]), and [[salt]].<ref>{{cite book |author1=Young, Linda |author2=Cauvain, Stanley P. |title=Baked Products: Science, Technology and Practice |publisher=Wiley-Blackwell |year=2006 |page=62 |isbn=1-4051-2702-3 |url=https://books.google.com/books?id=6klZ-ZbTTXQC&pg=PA62 |access-date=8 April 2011}}</ref> Some varieties also contain dried [[whey]], [[oatmeal]], cultured skimmed [[milk]], and emulsifiers such as [[DATEM]].

A digestive biscuit averages around 70 [[calorie]]s, although this varies according to the factors involved in its production.