For my friends outside the Triscuit range

Nobody paid me or gave me anything to publish this post. I just like the things. 
My favorite is the Low Sodium; they still have enough salt, especially since I usually put hummus or cheese on top. 

How Triscuits Work

Varieties of Triscuits Deli-Style Rye Garden Herb Thin Crisps Rosemary & Olive Oil Cracked Pepper & Olive Oil Reduced Fat Roasted Garlic Fire Roasted Tomato Cheddar Original Low Sodium

Production of the Triscuit wafer began in 1903 at the Niagara Falls, New York plant with the Triscuit packaging proclaiming “Baked by Electricity.” The wafer measured 2-1/4 inches by 4 inches and remained that size for twenty-one years. At that point, the ovens were altered and improved and the cracker size changed to 2 inches square.
To make Triscuits today, the wheat is first cooked in water until its moisture content reaches about 50%. It is then tempered, allowing moisture to diffuse evenly into the grain. The grain then passes through a set of rollers with grooves in one side, yielding a web of shredded wheat strands.

Many webs are stacked together, and this moist stack of strands is crimped at regular intervals to produce individual pieces of cereal with the strands attached at each end. These then go into an oven, where they are baked until their moisture content is reduced to five percent.

In 1935, in order to better address consumer taste preferences, Triscuit crackers were sprayed with oil and lightly salted. The flavors remained the same until 1984 when popular tastes changed again. The public wanted nutritious wafers, but they also demanded more out of those wafers, including additional choices, “crunch” appeal, and flavor varieties. There are now eleven Triscuit varieties on store shelves.