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Digestive Biscuits
Digestive biscuits are one of the world’s most trusted and widely consumed biscuit categories, known for their semi-sweet taste, high fiber content, and wholesome wheat-based formulation. Originally developed as a healthier alternative to sugary cookies, digestive biscuits offer excellent versatility for retail snacking, food-service menus, and industrial food manufacturing. Their natural wheat flavor and crunchy texture make them ideal for global markets looking for nutritious, everyday biscuit options.
Digestive biscuits are produced in multiple shapes including round, rectangular, oval, and mini-bite formats, with textures ranging from classic crunchy to slightly crumbly whole-wheat styles. Available types include plain digestive biscuits, milk digestive, chocolate-coated digestive, low-sugar digestive, fiber-enriched digestive, and premium butter digestive biscuits. These varieties serve a wide range of consumer needs—children, adults, health-focused shoppers, and café customers. Applications include direct snacking, pairing with tea or coffee, using as a base for cheesecakes, crumbling into dessert recipes, or incorporating into dairy, confectionery, and bakery manufacturing.
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Production is carried out on high-speed automated lines, including precision mixing, dough forming, rotary molding, slow baking, cooling, metal detection, and hygienic packaging. This ensures uniform biscuit thickness, controlled moisture, and long shelf life. Nutritionally, digestive biscuits contain around 440–480 kcal per 100g, offering balanced carbohydrates, dietary fiber, light fats, and small amounts of protein. High-fiber variants supply additional digestive benefits, while low-sugar versions cater to health-conscious consumers. No artificial trans fats are used when produced with modern vegetable oils, and whole-grain formulations enhance nutritional value.
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