Les biscuits et gâteaux : toute une diversité

Biscuits and cakes are food of cereal origin, of which flour is the first ingredient. There exists a very wide variety of biscuits and cakes, from traditional recipes, fixed by a code of uses, to more recent recipes with either a voluntarily greedy dimension or specific nutritional assets, without forgetting above all pleasure. The consumption of biscuits and cakes of the French population is moderate with an average of 27 g per day for the consumers of biscuits and cakes. They are mainly consumed within meals, mainly during afternoon break and breakfast. Biscuits and cakes can be nutritionally equivalent to other alternatives such as bread with chocolate, and can thus contribute to consumption of a balanced afternoon break or breakfast when eaten with a fruit and a dairy product. The manufacturers have professional tools to communicate on biscuits and cakes and make continuous efforts to go through the technological constraints and optimize nutritional quality of their products by taking into account expectations of the consumer.