Triscuit facts for kids
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| Owner | Mondelez International |
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| Introduced | 1903 |
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Triscuit is a popular brand name of snack crackers. These crackers are square-shaped and made from whole wheat. They are baked, not fried, which makes them a crunchy snack. Triscuit crackers were first invented in 1900. A special permission (called a patent) was given in 1902. The Shredded Wheat Company started making them in 1903 in Niagara Falls, New York.
Contents
The Story of Triscuit Crackers
How Triscuit Began
The Shredded Wheat Company started making Triscuit crackers in 1903. This happened in Niagara Falls, New York. The name Triscuit might come from combining the words electricity and biscuit. Some people also thought "tri" meant the three main ingredients: wheat, oil, and salt. However, old advertisements and records don't fully agree on this.
One early advertisement proudly said that Triscuits were "Baked by Electricity." It claimed they were the only food made using this new method in 1903.
Changes Over Time
When Triscuit crackers first came out, each one was about 2.25 inches by 4 inches. They stayed this size for almost 21 years. Later, the ovens were changed. This made the crackers smaller, about 2-inch squares.
In 1928, a big company called Nabisco bought the Shredded Wheat Company. This meant Nabisco then owned Triscuit.
More changes happened in 1935. Producers started spraying the crackers with oil and adding salt to them. In 1984, new flavors were added. The crackers were also made even crispier.
What Are Triscuits Made Of?
| Nutritional value per around 6 crackers | |
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| Energy | 502 kJ (120 kcal) |
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29 g
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| Sugars | 0 g |
| Dietary fiber | 3 g |
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3.5 g
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| Saturated | 0 g |
| Trans | 0 g |
| Monounsaturated | 1 g |
| Polyunsaturated | 2 g |
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Protein
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3 g
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| Minerals | Quantity
%DV†
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| Calcium |
1%
10 mg |
| Iron |
11%
1.4 mg |
| Potassium |
4%
116 mg |
| Sodium |
11%
160 mg |
| †Percentages estimated using US recommendations for adults. | |
Triscuits are mainly made from wheat. First, the wheat is cooked in water. It gets very moist, about half water. Then, it rests for a bit. This lets the water spread evenly through the wheat grains.
Next, special rollers with slots shape the wheat into thin, shredded strands. These strands then form flat sheets called webs. Several of these webs are stacked on top of each other. While still moist, the stack is pressed to create individual cracker shapes. Finally, the crackers are baked in an oven. This baking removes most of the water, making them crispy. Today, each Triscuit cracker is about 1.75 inches square.
