Biscuits Dealers in Juhu, Mumbai

Introduced in circa 1972, the Parle Krackjack Biscuits were India̢۪s first original sweet and salty biscuits. Can be enjoyed anytime, either with a cup of tea, coffee or milk, these Parle Krackjack Biscuits have a taste that cannot be matched. We are dependable Manufacturer, and Exporter of the Parle Krackjack Biscuits from Mumbai (Maharashtra). Ingredients Wheat flourSugarRBD palmoleinRBD palm oilLeavening [ammonium bicarbonate, sodium bicarbonate]Invert syrupSaltYeastArtificial vanilla & Butter flavorsEmulsifiers of vegetable origin (esters of mono and diglycerides & sodium stearoyl-2-lactylate)Skim milk powderLactic acidSodium meta bisulphite as preservativeMono acid calcium phosphate Contains : Wheat, Soya, Milk Ingredients and Sulphites Minimum Order Quantity : 150 CBS/SKU Packaging : 58.5g

• Crunchy: Creamy
• Fruity: Crispy

GEFI's Orange ATC Cream Biscuits come in different shapes, sizes and flavours, giving you the freedom to choose, based on your needs. For a tangy delight, choose the Orange cream or try the perfect tropical treat with the Pineapple flavour. No longer will you need to wait for the whole year for a taste of the summer thanks to delicious Mango cream; and indulge your taste buds with the goodness of Strawberry with mouth-watering Strawberry cream biscuits. And last but not the least, the chocolate lovers can find solace in the delightful Chocolate cream biscuits , or the sugar coated chocolate cream centre biscuit GEFI Bourbon. Its time to indulge yourself. And never stop.

• Shelf Life: 18 Months
• Flavor: Tea
• Certification: FDA, HACCP, ISO
• Feature: Normal
• Packaging: Gift Packing
• Texture: Crispy
• Product Type: Biscuit
• Place of Origin: Maharashtra, India
• Port: NHAVA-SHEVA(MUMBAI)

• Brand Name: Jalaram Foods
• Packaging Type: Plastic Box
• Feature: 100% Veg
• Ingredients: Whole Wheat Flour, Iodized Salt, Edible Oil, Turmeric Powder, Spices
• Net Wet: 200 g
• Best Before: 45 Days From Mfg

With our immense domain expertise, we are offering quality and delicious range of Assorted Biscuits. These biscuits are processed under the supervision of our experts using fresh and quality ingredients and free from any additive. The offered biscuits are in great demand and highly valued among our clients. Clients can avail this entire range under airtight packaging at most affordable price. Features: Delicious taste Highly crunchy Long shelf life

BISCUITS. The word "biscuit" is derived from the Latin panis biscoctus, "twice-baked bread." From the sixteenth to the eighteenth century, forms of the word included besquite and bisket. Similar forms are noted in many European languages. "Biscuit" covers a wide range of flour baked products, though it is generally an unleavened cake or bread, crisp and dry in nature, and in a small, thin, and flat shape. It has a number of cultural meanings. In the United States, a biscuit is a soft, thick scone product or a small roll similar to a muffin. The British biscuit is equivalent to the American cookie and cracker. These latter terms are relatively modern. "Cookie" comes from the eighteenth-century Dutch word koekje, a diminutive of koek (cake). "Cracker" is a North American term that also came into use in the eighteenth century, connoting the sound of the wafer as it was chewed or broken (at this time, "cracker" was also used to mean a firecracker or a noisy person or object). Biscuits have evolved from different aspects of baking practices such as tarts, pastries, short cakes, and sugar confectionery. They have given rise to the wafer, macaroon, cracker, sandwich, snap, gingerbread, honey cake, rusk, and water biscuit. Some, like the wafer, were baked in the Middle Ages; others are of more recent origin, such as the "fancy biscuit," an early-nineteenth-century invention of British bakers that led to the development of a biscuit industry, which was later exported throughout the world. Biscuits are divided into two main groups. The first are plain or have a savory flavoring. The second type are sweet or semi-sweet in character. Biscuits are made from a number of ingredients. Flour is the most basic and important. Different types give a range of textures and crispness. Wholemeal wheat flour is used in the "digestive," "sweetmeal," or "wheat-meal" type of biscuits. Oatmeal forms the basis of oatmeal biscuits. Rice flour and corn flour add flavor. Fats give the biscuits their "shortness." Butter and lard are the main fats, though these are augmented by vegetable and other refined fats. For fancy biscuits, sugar is an important ingredient, and introduces a range of tastes. It is added in several forms: processed as caster and Demerara sugars, syrups, honey, and malt extract. These have a range of consistencies and may help to bind together other ingredients. Aerating and raising ingredients, such as baking powder (bicarbonate of soda and tartaric acid), make the biscuit light. Flavorings are also added. These include dried fruit, nuts, chocolate (powder or chips), spices, herbs, and flavoring essences such as vanilla. The dry ingredients are bound together with eggs and milk (fresh, condensed, or dried) or water. Biscuits have a high energy content, ranging from 420 to 510 kcal per 100 g.

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Biscuit, Bakery Products, Cakes, snack food, bread, Pastry, Chocolate