What is the difference between cookies and crackers?

They can have different toppings, textures, fillings and shapes. Biscuits or crackers are made by mixing flours, starches and/or starch(es) with other ingredients, subjected to kneading and baking processes, and may or may not be fermented.

Biscuits, from the Latin Biscoctus, which means “cooked twice”. Cookie: from the Latin bulla meaning “spherical object” combined with the word “acha” which can indicate something in the diminutive. It is a confectionery product, which is made with flour, sugar and an emulsifier.

The name comes from a type of sweet that was made with pieces of cake, and then returned to the oven to become crispy.

Called biscuits in some places and biscuits in others – depending on their geographic location – these products can be found in many Brazilian homes. They are consumed by everyone, in all social classes, as breakfast, afternoon snack, dessert and on countless other occasions.

What types of biscuits are there?

‘‘Biscuit’’ is used as a generic term for cookies, crackers and biscuits. The product has a low moisture content, which ensures that these products are free of microorganisms, increasing their shelf-life. Biscuits or cookies are labeled according to their ingredients and can be classified as:

• Leafed Biscuits (cream cracker, snack cracker and water and salt);
• Printed Biscuits (Maria, Maisena, Milk, etc.);
• Rotary or Buttery Biscuits (cutting is done by rollers);
• Deposition Biscuits (wafer, champagne, etc.)

Biscuits or cookies can also be identified as: salty, sweet, filled, coated, grissini, waffles and filled waffles. Also as cookies, biscuits for appetizers, snacks or savory snacks. They can also be classified according to their modeling/cutting, and can be laminated, rotary or molded, such as filled, extruded and wire-cut – such as donuts and cookies – and deposited (such as wafers).

What is the biscuit or cookie market like?

When it comes to revenue, according to data from the Brazilian Association of Biscuit, Pasta, Bread and Industrialized Cake Industries (ABIMAPI), Brazil ranks fourth when it comes to revenue in the segment (behind the United States, India and China).

The Brazilian Association of Biscuit, Pasta and Industrialized Bread and Cake Industries (Abimapi) says that the sector’s sales totaled R$40.5 billion in 2020, 9% above the revenue value achieved in 2019, of R$37.1 billion. Throughout the year, 3.5 million tons of products were sold, 6% more than the previous year, which was 3.3 million tons. In 2021, growth is expected to be lower: 3% to 5%.

Industries that have other items in their portfolio report that this category of products is the gateway to the foreign market, due to the variety of textures and flavors – most of which make use of the variety of local products found in the diversity of natural Brazilian ingredients.

Given the feeling of indulgence and healthiness, often added to the benefits and appeal that such products present, there has been an increase in the consumption of products with higher added value (such as cookies, savory snacks and special sweets).

What are the formulations used?

On the market, it is possible to find several options that help the performance of your product. The basic ingredients that make up the category products are generally the same: Flour, sugar, fat/oil and raising agent. They vary in proportions and origin to give specific characteristics to each product. They may also be accompanied by cereals, starches, emulsifiers, aromas, stabilizers, vitamins and minerals with nutritional and/or technological function and other inputs, which depend on the final product.