Main News About Private Label Interesting facts Contacts About Biscuit Sponge cake - so different and unique The first mention of biscuits reaches us from the depths of the centuries, from the 7th century AD. Ancient Persia is considered their homeland, in which sugar was already cultivated by that time. It was the Persians who created this delicious delicacy - in those days only the most influential people could taste it. The recipe for the most delicate delicacy gradually ceased to be a secret of the Persian kingdom and embarked on a great journey through the countries, transforming in each of them - in accordance with the tastes of local residents. Somewhere it was supplemented with nuts, somewhere with fruits, seeds or spices; the cooking methods were very different. The royals also pampered themselves with biscuits. For example, the grandmother of George V, the famous Queen Victoria, despite her ascetic lifestyle, introduced a fashion for a daily delicacy with the freshest biscuits with layers of jam. By the way, since then, these biscuits are called Victorian. So, in biscuit cookies not only caught on, but also became almost the same unbreakable tradition as the famous five o'clock, since a real Englishman can no longer imagine a cup of tea without a biscuit. Interestingly, the type of porcelain that is taken out of the oven immediately after the first firing, while it has not yet been glazed, and it is very fragile and delicate, is also called a biscuit. In general, the name biscuit comes from the Latin bis - "twice" and coctus - "baked". "Twice baked" comes in a variety of shapes, colors, compositions, tastes and aromas. Only one thing remains unchanged in it: today it is made from flour, sugar and eggs. But the options for mixing and proportions of these ingredients can be very different: either whole eggs are used, or only proteins andyolks, a wide variety of flours - wheat, oatmeal, rice, corn, and sometimes even baked potatoes, rye rusks ground into powder, or nut powder are used instead of flour. Of course, all this affects the taste, color and structure of the product, but the very technology of its preparation does not change. There is even a national holiday - Lamington Day - a biscuit drenched in chocolate fondant and sprinkled with coconut. Legend has it that the recipe for making a lamington belongs to the governor's cook, in whose honor, in fact, the cake got its name. At a gala reception in the House of Government, serving the owner's favorite biscuit, doused with chocolate, the cook noticed that the cake was dripping from the heat, and the fingerprints of the sluggish cook were visible on the chocolate. There was no time to create a new masterpiece, and the wise cook decided to roll the dessert in coconut and thereby save it. The impromptu caused a real sensation. It was on the day of Lamington inthe largest biscuit in the world was created. The world record was set in 2009 - Australian pastry chefs baked a giant 1320 kg cake. In the confectionery business, biscuits are used as a base for cakes and pastries, rolls, complex types of cookies. After baking, the biscuits undergo various processing:the crust formed during baking is removed, they are plastered, soaked in jam, syrup, juice, liqueur, sandwiched with jam, marmalade, sprinkled with sugar, glazed with chocolate, decorated with various creams, etc. In addition, rusks, biscuit crumbs are made from biscuit bases, they are used for various fillings and creams. Biscuits are not only a favorite delicacy of the British and Australians. In Russia, delicate desserts have also won a special favor among consumers and have even earned the reputation of being an ideal option for receiving guests. About Biscuit About Chocolate About Waffles Web site design Copyright © www.rusbiscuit.ru 2014