Crackers are one of the most versatile snacks. They can be savory or salty in flavor and eaten on their own, topped with meat or cheese on a charcuterie board, dipped into sweet or savory spreads or even served with soups. Crackers come in many shapes and sizes — rectangles, squares, triangles, circles or even shaped like animals!
Crackers are made from soft red or soft white wheat. The Brown family raises four classes of wheat – hard red winter, hard white, dark northern spring and soft white. The flour from the soft white wheat they grow is used in the Goldfish crackers that are made in Cache County, Utah. Learn more about the Brown Family Wheat Farm.
Get creative for the holidays with these Graham Cracker Houses.
Or, get your crackers ready for these delicious recipes:
Wheat Facts: Cracker Conversation
- The graham cracker was named for its inventor, Sylvester Graham, a 19th-century American clergyman and nutrition advocate.
- The early crackers, or ‘biscuits” as the English called them, were handmade, hard-baked products made from flour and a little moisture. The low level of moisture, decreased even further with baking, left no medium for molds to grow. Made with little fat, rancidity was not a concern.
- A soda cracker barrel was the method of marketing as long as cracker production was localized. At the turn of the century, Adolphus Green laid the foundation for the modern cracker baking system that is used today.
- Crackers main ingredient is unbleached flour from soft red or soft white wheat.