Ship's biscuits

Galettes are dry bread tortillas that are highly nutritious and compact. This type of flour products was widely used in food content of all armies, especially in hiking conditions. Gallets have a greater resistance compared to breadcrumbs against bread pests and other microorganisms. In addition, they are able to withstand long-term storage without damage (up to 3 years).

Proving to be very convenient for the formation of untouchable military food supplies, galettes are a necessary component of "iron soldering" or "knapsack stock" in wartime. In addition, they are widely used in sea voyages, tourist trips and expeditions. The calorie content of galettes is quite high (as well as the nutritional value of other flour products) and is approximately 393 kcal per hundred grams.

Galette composition

Currently, many varieties of this flour product stand out, which directly depend on the types of flour used and the additives that are included in the galettes. For example, plain fresh galettes are made from a mixture of wheat flour and water with salt without the use of yeast. However, most often so-called sauerkraut galettes based on yeast or sourdough dough go on sale. In addition, in addition to wheat flour, rye flour is often present in the composition of galettes, as well as thin-glass and corn flour.

Galettes can often include various fats, eggs, milk, sugar, meat powder and flavors (vanilla, cumin and others). The production of this type of cookie consists of the following processes: the manufacture of a very cool dough, which is fermented or loosened, and then rolled out, molded and baked. The mandatory steps are the drying of the galettes, their sorting and packaging.

Properly prepared wheat biscuits are distinguished by a slightly brown color, a smooth surface with small holes, no cracks, uniform fine porosity of the fracture, as well as light wetting. In terms of nutrient content and calorie content of galettes, this is a very diverse product (depending on the properties of impurities and the nature of flour).

The use of both factory and household galettes is mostly characteristic of the northern peoples. This is especially true for Swedes and Finns, who are used to harvesting galettes once or several times a year and eating them for a long time, occasionally eating fresh bread.

Interestingly, in addition to human galettes, there are also horse galettes. They are prepared exclusively for army animals and consist mainly of oat, potato, rye, pea and linseed oil.