Biscuit, savoury, wholemeal wheat flour, crispbread, puffed

A thin, flat rectangle of puffed, toasted dry bread made from wholemeal wheat flour, some with added bran, malt or rye (e.g.. Cruskit or Crackerbread style).

Fatty acids, sugars, vitamins and minerals were derived from a composite sample of 2 brands of crispbread (3x Arnotts Bran and Malt Cruskits and 3x Westons Wholemeal Crackerbread) purchased in Adelaide (1988 Savoury Biscuit analysis). Fatty acids, sugars and minerals were also derived from a composite sample of 3 brands of crispbread (1x Arnotts Bran and Malt Cruskits, 1x Nabisco Hi-fibre lite bread, and 1x Westons Wholemeal Crackerbread) purchased in Sydney (1989 - UNSW - Sweet and Savoury Biscuit Analysis). Cl, Se, S, F, ATOC, B6, pantothenate and biotin were derived from a composite sample of 2 brands of crispbread (4x Arnotts Bran Malt Cruskits and 4x Westons Whole wheat and rye) purchased in SA (1993 Cereal Catch up Program). I, Se, Cr, Ni and Mo were determined in 6 samples of various styles of savoury biscuit purchased in Qld, SA and WA in November 2004 (22nd ATDS).