Wir verwenden Cookies und Analyse-Tools, um die Nutzerfreundlichkeit der Internet-Seite zu verbessern und für Marketingzwecke. Wenn Sie fortfahren, diese Seite zu verwenden, nehmen wir an, dass Sie damit einverstanden sind. Zur Datenschutzerklärung.
Biscuit
CHF 49.30
Auf Lager
SKU
PNDDQDH4VDH
1 Verfügbar 
Geliefert zwischen Mo., 17.11.2025 und Di., 18.11.2025
Details
A biscuit is a kind of small, flat-baked bread product that is usually made with a chemical leavener such as baking powder. The exact meaning varies markedly in different parts of the world, and the meanings in British English and American English are quite distinct. The origin of the word "biscuit" is from Latin via Middle French and means "cooked twice," hence biscotti in Medieval Italian. In modern Italian usage the term biscotto is used to refer to any type of cookie, but not a savory cracker. Some of the original biscuits were British naval hard tack; such hard tack was made in the United States through the 19th century. Throughout most of the world, the term biscuit still means a hard, crisp, brittle bread, except in the United States and Canada, where it now denotes a softer bread product baked only once. The word 'biscuit' transliterated into Russian or Ukrainian has come to mean 'sponge cake'.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130257705
- Editor Frederic P. Miller, Agnes F. Vandome, John McBrewster
- Sprache Englisch
- Jahr 2010
- EAN 9786130257705
- Format Fachbuch
- ISBN 978-613-0-25770-5
- Titel Biscuit
- Untertitel Leavening agent, Baking powder, British English, American English, Etymology, Middle French, Latin, Biscotti, German language, Zwieback, Rusk, Cookie, Royal Navy, Hardtack, List of food companies
- Herausgeber Alphascript Publishing
- Anzahl Seiten 124
- Genre Biologie
Bewertungen
Schreiben Sie eine Bewertung
