Template:Short description Template:Infobox brand Triscuit is a brand name of snack crackers which take the form of baked square whole wheat wafers. Invented in 1900, a patent was granted in 1902<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> and the Shredded Wheat Company began production the next year<ref name=hughes>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> 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.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
HistoryEdit
The Shredded Wheat Company began producing Triscuits in 1903 in Niagara Falls, New York.<ref name=hughes/> The name may have come from a combination of the words electricity and biscuit.<ref>Template:Cite news</ref> An alternative theory holds that the tri refers to the cracker's three ingredients (wheat, oil, and salt),<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> but this is disputed due to conflicting adverts and poor records.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> 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".<ref>Template:Cite news</ref> Each cracker measured Template:Convert, and remained that size for nearly 21 years. The ovens were then altered and the cracker size changed to Template:Convert squares.<ref name="hughes" />
In 1928, the Shredded Wheat Company was purchased by Nabisco.<ref>Template:Cite book</ref>
Beginning in 1935, Triscuits were sprayed with oil and salted. In 1984, additional flavor choices were introduced and the crackers were made crispier.<ref name="hughes" />
OverviewEdit
Template:Infobox nutritional value 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.<ref name="hughes" /> The product is currently a Template:Convert square.
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