Cream sandwich cookies and crackers are popular snack biscuits in many parts of the world. In this catagory of biscuits, two identical pieces contain a layer of sweet or savory cream filling. A fat component is used in producing this biscuit cream and its content varies from 25% to 35% of the total cream. The fat component affects the processing and the stability of the biscuit cream as well as the taste and eating qualities of the biscuits. 

Main Research: Sivaruby Kanagaratnam