Talk:Water biscuit

Is there a connection between the water biscuits and the jewish Matze/Mazza ? Fish n Chips and also the austrian Schnitzel are said to be a result of jewish influence 84.151.240.251 00:38, 13 August 2006 (UTC)

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"...crackling sound occurred during baking, hence the name. This is where the American term "cracker" originated"
Highly dubious. DavidFarmbrough (talk) 14:06, 12 May 2009 (UTC)


 * Not just highly dubious, but downright inaccurate. And that example is not even the first attestation of this usage in the OED. 192.171.47.119 (talk) 03:12, 5 August 2015 (UTC)

Water as an ingredient, or not, in Carr's Table Water biscuits
I don't have time to look for a pinpoint citation at this minute (but hope to do so within the next few days) for this proposition: "Water" is not commonly listed on baked goods' packaging as an ingredient, and the absence of "water" from a list of ingredients, when industry custom is not to list "water" as an ingredient even when it is the fluid used to moisten dry ingredients, is not a distinction warranting inclusion in the encyclopedia. Water is appropriately listed on an ingredients panel (under U.S. regulations, anyway) when the water is actually present in the package delivered to the consumer, as with, e.g., canned tuna packed in water (as opposed to being packed in oil). In a baked good, water evaporates in the baking process and no residue remains in the product as sold, meaning that it is not necessary or appropriate to include "water" in the ingredients panel. An IP continues to add the proposition that Carr's Table Water biscuits lack "water" in their ingredients panel, but by noting this putative absence, the misleading impression is given that Carr's doesn't use water at all in making its water biscuits, when it is nearly a certainty that Carr's does use water and is simply not required or expected to include that information in the ingredients panel. The fact that Carr's apparently uses palm oil has nothing to do with whether or not it uses water, and doesn't lead to an encyclopedically sustainable inference that Carr's doesn't use water in making its water biscuits.

For those who might think this is an eminently silly editorial dispute over an eminently flavorless consumer product, there is a logical disconnect that warrants resolution for the good of the encyclopedia; moreover, I suspect that there is an element of anti-palm oil crusaderism afoot here, possibly subconsciously and implemented in good faith. The illogic of "Carr's uses palm oil. Carr's doesn't say that it uses water. Carr's must thus not use any water—and must use only palm oil—to make its 'water' biscuits", without accounting for the likelihood that labeling regulations don't require the mention of water that evaporates in the baking process, is misleading and veers away from WP:NPOV. (But on that note I think I'll desist for a tasty snack—I'm thinking some Triscuits with Branston Pickle...) -  Julietdeltalima   (talk)  17:50, 20 April 2018 (UTC)
 * This is a strange dispute. 'Water biscuit' is the *name*, referring to the fact that the biscuit dough is predominantly flour and water with a low fat component, resulting in a dry cracker which is much less fatty than a cream cracker or proprietary products like Ritz Crackers. All cracker dough contains water, and no finished cracker products contain water (or they'd be soggy). --Ef80 (talk) 16:13, 15 December 2023 (UTC)