The First Triscuit, 1902.

Triscuits are GOOD

Did you know that biscuits are called biscuits because they’re cooked twice? The word comes from the Middle French bescuit, from the Latin bis (meaning twice) and coquere, coctus (to cook, cooked). In the olden days, your gross, dry biscuits were baked first and then dried out and hardened like biscotti (Ed. note: what’s the deal with biscotti? They look like slices of dried-out pygmy bread.)

But the wheat that eventually becomes Triscuits undergoes three steps to become crackly shredded-wheat squares: First, it is cooked in water until the moisture content is halved. Then, after it’s tempered, it passes through rollers that form it into those webby strands and crimps it into pieces, which are finally basked until the moisture content is reduced to five per cent. The third step’s a charm.

No, just kidding. That’s not really even three steps! Can’t you count? Triscuits are called Triscuits beause they have three ingredients. Triscuit’s Facebook page says, “We believe that when you weave together three simple ingredients, you get so much more. That’s why Triscuit starts with just wheat, oil and salt.”

The real point here is that bread should be moist and crackers should be dry.

Here is Henry D. Perky’s Nov. 18, 1902 patent for the “Filamentous Cracker.