Biscuits with seeds and rye flour

Abstract

The biscuit market was one of the most dynamic markets due mainly to the desire to innovate and market new producers. In terms of nutritional value, these biscuits are net superior to other types of biscuits made from wheat flour. Proteins, vegetable fats, carbohydrates, microelements, mineral substances, vitamins B1, B2, E are preserved in this assortment. The product has been specially designed to meet the needs of those who prefer a sweet snack and can be enjoyed at any time of the day, representing the ideal alternative for a dessert consistent and savoury. Biscuits with seeds and rye flour are a product with a rich blend of sunflower seeds, pumpkin, linseed, sesame seeds and rye flour, which gives it a specific taste, particularly refined, long-lasting, without additives and with high fibre content. These non-digestible nutrients help regulate digestive processes and eliminate many undesirable components of the digestive tract. In addition to health issues, consumers are also aware of the positive effects: vegetable fibres practically do not have calories, and induce a feeling of satiety.