Type of Biscuits in Bangladesh

Type of Biscuits in Bangladesh

Biscuits can broadly be categorized based on their texture and method of manufacturing into two main types manufacturing in Bangladesh: hard biscuits and soft biscuits. Here are more details on these categories and examples of each:

1. Hard Biscuits

Characteristics:

• Texture: Crisp, firm, and often dry.
• Ingredients: Typically made with less fat and higher sugar content, which contributes to their crisp texture.
• Manufacturing Process: Hard biscuits are usually baked for longer periods at lower temperatures to ensure they are thoroughly dried out, which increases their shelf life.

Examples:

• Digestive Biscuits: Made with whole wheat flour, slightly sweet, and often used as a base for cheesecake.
• Marie Biscuits: Light, mildly sweet, and often served with tea.
• Arrowroot Biscuits: Mild flavor, often given to children and infants.
• Ginger Biscuits: Spiced with ginger, crisp, and slightly chewy.

2. Soft Biscuits

Characteristics:

• Texture: Tender, moist, and often flaky or chewy.
• Ingredients: Higher fat content (often from butter or shortening) and sometimes more leavening agents like baking powder or baking soda to create a softer texture.
• Manufacturing Process: Soft biscuits are baked for shorter periods at higher temperatures, which keeps them moist and tender.

Examples:

• American-style Biscuits: Soft, flaky, and often served with gravy or butter, common in Southern cuisine.
• Shortbread Biscuits: Rich, buttery, and crumbly, typically made from flour, sugar, and a large amount of butter.
• Chocolate Chip Biscuits: Soft and chewy, often containing chocolate chips and sometimes nuts.
• Oat Biscuits: Chewy texture, made with oats and sometimes additional ingredients like raisins or honey.

Comparison:

Hard Biscuits:

• Texture: Crisp and firm.
• Shelf Life: Longer due to low moisture content.
• Common Uses: Often used in baking as a base (e.g., cheesecake crusts), served with tea or coffee.

Soft Biscuits:

• Texture: Moist, tender, sometimes flaky or chewy.
• Shelf Life: Shorter due to higher moisture content.
• Common Uses: Typically enjoyed fresh, can be served with meals (e.g., breakfast biscuits) or as a dessert (e.g., cookies).