Editing Graham cracker (section)

==Production==
The main ingredients in its earlier preparations were graham flour, oil, shortening or lard, molasses and salt.<ref>{{cite book |last = Gill |first = J.T. |title = The Complete Bread, Cake and Cracker Baker |publisher = J. Thompson Gill, manager Confectioner and Baker Publishing Company |year = 1881 |url = https://archive.org/details/completebreadca00unkngoog |access-date = September 12, 2018 |page = [https://archive.org/details/completebreadca00unkngoog/page/n232 98] }}</ref> Graham crackers have been a [[Mass production|mass-produced]] food product in the United States since 1898, with the [[Nabisco|National Biscuit Company]] being the first to mass-produce it at that time.<ref name="Smith 2013 p. 409">{{cite book |last = Smith |first = A.F. |title = Food and Drink in American History: A "Full Course" Encyclopedia &#91;3 Volumes&#93;: A "Full Course" Encyclopedia |publisher = ABC-CLIO |series = EBSCO ebook academic collection |year = 2013 |isbn = 978-1-61069-233-5 |url = https://books.google.com/books?id=o7gxBgAAQBAJ&pg=PA409 |access-date = September 12, 2018 |page = 409 }}</ref> The [[Sunshine Biscuits|Loose-Wiles Biscuit Company]] also began mass-producing the product beginning sometime in the early 1910s.<ref>{{cite book |last1 = Armstrong |first1 = D. |last2 = Armstrong |first2 = E.M. |title = The Great American Medicine Show: Being an Illustrated History of Hucksters, Healers, Health Evangelists, and Heroes from Plymouth Rock to the Present |publisher = Prentice Hall |year = 1991 |isbn = 978-0-13-364027-4 |url = https://archive.org/details/greatamericanmed00arms |url-access = registration |access-date = September 12, 2018 |page = [https://archive.org/details/greatamericanmed00arms/page/59 59] }}</ref><ref>{{cite book |title = Report of the State Entomologist of Connecticut for the Year ... |series = Bulletin |publisher = Connecticut Agricultural Experiment Station |year = 1915 |url = https://books.google.com/books?id=cbA7AQAAMAAJ&pg=PA230 |access-date = September 12, 2018 |page = 230 }}</ref> The product continues to be mass-produced in the U.S. and Canada today.<ref name=Krapp>{{cite book |last = Krapp |first = Kristine |title = How Products are Made |publisher = Gale |year = 1997 |url = https://books.google.com/books?id=aIYUAQAAIAAJ |access-date = September 12, 2018 |pages = 181–182 |isbn = 9780787615475 |quote = Over time, it became known the graham cracker. Due to its popularity and innovation, other bakeries copied his recipe and eventually developed methods for its mass production. Since then, graham crackers have been a popular snack food. They have also become an important ingredient in pie crust recipes. }}</ref>

In earlier times, mass-produced graham crackers were typically prepared using yeast-leavened dough, which added flavor to the food via the process of [[Fermentation in food processing|fermentation]], whereas contemporary mass-production of the product typically omits this process.<ref>{{cite book |last = Matz |first = S.A. |title = Cookie and cracker technology |publisher = Van Nostrand Reinhold |series = AVI book |year = 1992 |isbn = 978-0-442-30892-6 |url = https://books.google.com/books?id=TJRKAAAAYAAJ |access-date = September 12, 2018 |pages = 124–125 }}</ref><ref name="The Cracker Baker 1920">{{cite book |title = The Cracker Baker |publisher = American Trade Publishing Company |volume = 9 |year = 1920 |url = https://books.google.com/books?id=e4ZNAQAAMAAJ&pg=RA6-PA42 |access-date = September 12, 2018 |page = 6-PA42 }}</ref> The dough is sometimes chilled before being rolled out, which prevents blistering and breakage from occurring when the product is baked.<ref name="The Cracker Baker 1920"/>