Digestive Biscuits

A digestive biscuit, sometimes described as a sweet-meal biscuit, is a semi-sweet biscuit that originated in Scotland and is popular worldwide[citation needed]. The digestive was first developed in 1839 by two Scottish doctors to aid digestion. The term "digestive" is derived from the belief that they had antacid properties due to the use of sodium bicarbonate when they were first developed.[1] Historically, some producers used diastatic malt extract to "digest" some of the starch that existed in flour prior to baking.[2][3]First manufactured in 1892, McVitie's digestive is the best-selling biscuit in the UK. The digestive is ranked the fourth most popular biscuit for "dunking" into tea among the British public, with the chocolate digestive coming in at number one.[4] A YouGov poll saw McVitie's chocolate digestive ranked the third most popular and seventh-most famous confectionery in the UK.[5] The UK consumption of these biscuits is truly record-breaking: with 6 million consumed each day, representing 70 each second. Biscuit are also known by these names Biskoot, Biscuit, biskut, digestive, The typical digestive biscuit contains coarse brown wheat flour (which gives it its distinctive texture and flavour), sugar, malt extract, vegetable oil, wholemeal, raising agents (usually sodium bicarbonate, tartaric acid and malic acid) and salt.[16] Dried whey, oatmeal, cultured skimmed milk and emulsifiers such as DATEM may also be added in some varieties.A digestive biscuit averages around 70 calories, although this sometimes varies according to the factors involved in its production.Digestive biscuits are frequently eaten with tea or coffee. Sometimes, the biscuit is dunked into the tea and eaten quickly due to the biscuit's tendency to disintegrate when wet. Digestive biscuits are one of the top 10 biscuits in the United Kingdom for dunking in tea.[4] The digestive biscuit is also used as a cracker with cheeses, and is often included in "cracker selection" packets.