Other biscuits

Other biscuits

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LU Lulu Strawberry Trays 120 gr

Product no.: BIS1017

1 kg = 18.33 €

LU Prince chocolate vanilla biscuit (6p) 150 g

Product no.: BIS1023

1 kg = 21.67 €

LU Prince biscuits filled vanilla cream 300 gr

Product no.: BIS1026

1 kg = 9.17 €

LU Prince pocket vanilla (10 x 2pcs) 400 g

Product no.: BIS1028

1 kg = 10.63 €

LU Belvita Duo with yogurt 253 gr

Product no.: BIS1038

1 kg = 17.79 €

LU Grany Moelleux (soft) apricot apple 195 gr

Product no.: BIS1057

1 kg = 23.08 €

LU Grany Moelleux (soft) almonds apricot 195 g

Product no.: BIS1058

1 kg = 23.08 €

Boni Selection Coconut rocks 400 gr

Product no.: BIS1103

1 kg = 6.88 €

Boni Selection 6 macarons 200 gr

Product no.: BIS1141

1 kg = 9.75 €

LU petit moelleux (small soft) nature 140 gr

Product no.: BIS1236

1 kg = 19.64 €

LU petit moelleux (small soft) chocolate 140 gr

Product no.: BIS1237

1 kg = 19.64 €

Desobry Allegro selection of fine biscuits 200 gr

Product no.: BIS1239

1 kg = 21.50 €

A/ Gala round vanilla biscuits 380 gr

Product no.: BIS1245

1 kg = 8.55 €

A/ Gala round speculoos biscuits 380 gr

Product no.: BIS1246

1 kg = 8.55 €

L / Favorina mini stollen marzipan 350 gr

Product no.: NOL1054

1 kg = 18.57 €

LU petit moelleux (small soft) lemon 140 gr

Product no.: BIS1266

1 kg = 19.64 €

L / Sondey biscuits black coffee 200 gr

Product no.: BIS1052

1 kg = 11.25 €

Other biscuits



In the tomb of Egyptian pharaoh TI, the fifth dynasty, paintings show a worker who stirs the fire oven where cooked patties. The idea of ​​incorporating the dough a few seasonings as fat and sugary foods is enough to give birth to the pastry. Confectionery and bakery were slowly differentiated at the mercy of a thousand and one ways of working flour cereals. At the time of Pericles, the Greeks already know how to prepare many varieties of breads. The "dipyres" or bread baked twice, signing the birth of biscuit. The bakery at Rome takes off when the Greek bakers just settle. In contact with the Romans, the Gauls learn the art of baking and baked bread becomes the basis of their diet. In the Middle Ages in the West, with the use of baking to replace other methods of cooking, biscuit takes a form which remains unchanged in the twenty-first century. It was at that time behind the scenes of the Crusades, we begin to add Oriental spices such as cinnamon. The cookie is used mainly by sailors at the time, since it was still edible longer than bread. In the fifteenth century, we appreciate the "nieules" (shriveled scented with anise) and "cheesecakes" puff cakes feast of Louis XI, who loves above all accompanied by brie. It allows bakers to work on Sundays. The influence of Catherine de Medici. When Catherine de Medici arrived at the Court of France in 1533; accompanied by her Florentine pastry, we discover the bun and ladyfingers, they give rise to the nineteenth century boudoir. Catherine de Medici cooks also make macaroons and frangipani, sweets prepared by Frangipani, Italian personality of the sixteenth century about which history has not granted. In the seventeenth century, sweet or savory biscuits are increasingly varied and sometimes scented or flavored with vanilla, coffee, chocolate, coconut, aniseed ... but also filled with jam, fruit fresh or dried. It is born in the eighteenth century that the term "biscuits" which refers to small items cooked "little oven" that is to say almost off the oven after cooking large pieces. This is probably also the eighteenth century that the first waffles appeared. From German Wabe, they were often sold on the street at the auction. In modern times, the use of butter and the development of new paste preparation techniques (eg lamination which is imitated the middle east) are decisive. In 1653, the confectioner François La Varenne codifies preparing biscuits advising work "ribbon" which is to froth the mixture of sugar and eggs. Cookies become soft. From the nineteenth century, geography specializes biscuit manufacturing: regional specialties differ significantly. The industrialization of production and reinforces the phenomenon first took birth in England and in France. Towards 1840-1848, Bordeaux, Jean-Honoré Olibet and his son Eugene (1843-1915), professional bakers create the first biscuits industry with Olibet brand that says from 1862 to 1868. It will be followed by Pernot in Dijon (1870), Lefèvre-Utile in Nantes (1883), the Nantes Biscuit (1896) and Gondolo (1898) and Belin (1902), etc. French industrial dry biscuit was born in Bordeaux for one simple reason: the merchant and navy demanded cookies for his crews, modeled on those used by the British Navy, who used the improved sea biscuit. Under the influence of dietary habits and taste preferences of merchant bourgeoisie of the ports of Northern Europe, revenue from North biscuits in France are marked by the use of local sugars, such as brown sugar (beet sugar) or imported, such as muscovado sugar or rapadura. Spices such as the specific mixture of Dutch origin made of powdered ginger, cinnamon and cardamom, perfume such as gingerbread. Political history and German influences, Austrian and Polish explain the cultural weight of some biscuits in the East of France, such as the pink biscuit, the taste dry, gingerbread or the madeleine. From the gingerbread dough, cookies appear in Burgundy: cookies decorated with almonds, jam filled or glazed. In Alsace there are almond biscuits and flavored with kirsch and spiced biscuits and cinnamon. The name of the pink biscuit, he comes carmine is incorporated there. Being dry enough, it was once customary to dip the biscuit in pink champagne or red wine from the Champagne hillsides to soften it. The champagne we drank was not dedicated to this operation. A tradition still practiced