Coronet Biscuits
Coronet biscuits are one of the most popular types of baked goods. They come in various flavours, including orange cream and chocolate cream. Their name is synonymous with quality, so you’re guaranteed to get a great taste every time you eat one. Coronet was established in 2002, and the company currently manufactures several products, including cookies, cakes, and confectionery products. These biscuits are available in both individual-serve and bulk packages, and they’re a must-have for any sweet tooth.
Bourbon biscuit
This is a deliciously rich chocolate bourbon biscuit. It has a slightly crumbly texture and a pleasing snap against the sweet, creamy middle. The icing is sweet and goes well with the chocolaty biscuit. There is a generous sprinkle of sugar on top. It’s made with 100% cocoa powder, resulting in a moderate cocoa aroma. It comes in a sturdy airtight tin. It has a moderate cocoa aroma. The biscuit has a rich chocolate taste perfectly balanced with the icing layer.
The Bourbon biscuit is a British institution. It is so popular that it has become a national icon. But the recent downturn in biscuit sales has been a cause for concern for the food industry. It is essentially the result of a shift in consumer preference toward American-style cookies. As a result, sales of ‘basic’ biscuits have decreased by 4.5 per cent in the past year. This has meant a rise in demand for more indulgent, gourmet biscuits.
McVitie’s Digestive Biscuits
If you’re looking for a delicious treat, McVitie’s maybe your brand. These biscuits have a unique history. They were first produced by Alexander Grant in 1888 and are sold in many retail outlets, including Tesco and Marks & Spencer. Today, other retailers offer digestives with similar recipes.
One of the biscuits’ most famous variations was the introduction of chocolate Digestives in 1925. After the war, McVitie & Price’s continued to expand and acquired Simon Henderson and Sons bakery. The company’s plain digestives were made with whole wheat flour, sugar, and fat. When dunked in hot liquid, the biscuits were also coated with chocolate to improve their durability and taste. They later came out with a lighter sponge-type biscuit, the Jaffa Cake.
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