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Different categories of Cookies based on their taste and used components

They are food products made, mainly by a mixture of flours, oils and fats and water, to which sugars and other food products can be added or not. The process and subsequent heat treatment, giving rise to a product with a very varied presentation, characterized by its low water content.

Cookies can be classified into the following groups:

 Marias, toasted and die-cut, crackers and aperitif, waffles with or without filling, dry and soft cakes, sandwiches, soft and hard pasta, dipped, covered with chocolate and assorted.

History

The history of the biscuit is closely linked to that of cereals. At first, these were not cooked but eaten dipped in water or milk. However, 10,000 years ago, our nomadic ancestors discovered that a cereal paste subjected to heat acquired a consistency similar to unleavened bread that allowed it to be transported easily. Cookies more than six thousand years old, carefully wrapped, have been found in sites in Switzerland. It makes the cookie considered one of the first cooked foods.

Today, cookies are a popular food found worldwide, regardless of country or location. They make up a growing market, with new formulas adapted to consumer tastes and health, speed and convenience parameters.

Nutritional assessment

In the main dietary guidelines, cereals and derivatives are the food group from which it is recommended to eat the most daily servings. Cookies usually have grains as their main ingredient, mainly in flour, and are part of a varied and balanced diet providing essential nutrients and energy. The energy intake of cookies is easily modulated since their presentation is usually in small units. Depending on the variety, its caloric intake can vary from 400-600 Kcal per 100 g of food.  

Breakfast cookies are an excellent alternative to be part of this meal that opens the day, helping to provide the energy needs that are key to making the most of the day, so they are ideal alone or combined with other foods: milk, yoghurt, fresh cheese, fruit, juices, jams or chocolate.

The different cookies, salty or sweet, are usually classified into three categories, depending on the consistency of their dough: Hard or semi-hard pasta. They include shortbread, snack and breakfast biscuits, sables, and all crackers and crackers, savory and flavored biscuits. These cookies, which are the most consumed, contain approximately 70% flour and are made without eggs. Soft pasta. They provide dry cookies (cigarettes, tiles, cat tongues) or soft (muffins, macaroons, petites-fours ). Liquid pasta. They give rise to the  Toilettes. These cookies have a high water or milk index, and the fat is reduced and the proportion of flour.

The different cookies, salty or sweet, are usually classified into three categories, depending on the consistency of their dough:

>Hard or semi-hard pasta:

They include shortbread, snack and breakfast biscuits, sables, and all crackers and crackers, savory and flavored biscuits. These cookies, which are the most consumed, contain approximately 70% flour and are made without eggs.

> Soft pasta:

They provide dry cookies (cigarettes, tiles, cat tongues) or soft (muffins, macaroons, petites-fours).

> Liquid pasta:

They give rise to the Toilettes. These cookies have a high water or milk index, and the fat is reduced and the proportion of flour.

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