DID YOU KNOW? Fish is a low-fat high quality protein. Fish is filled with omega-3 fatty acids and vitamins such as D and B2 (riboflavin). Fish is rich in calcium and phosphorus and a great source of minerals, such as iron, zinc, iodine, magnesium, and potassium. The American Heart Association recommends eating fish at least two times per week as part of a healthy diet. Fish is packed with protein, vitamins, and nutrients that can lower blood pressure and help reduce the risk of a heart attack or stroke. Eating fish is an important source of omega-3 fatty acids. These essential nutrients keep our heart and brain healthy. Two omega-3 fatty acids found in fish are EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). Our bodies don't produce omega-3 fatty acids so we must get them through the food we eat. Omega-3 fatty acids are found in every kind of fish, but are especially high in fatty fish. Some good choices are salmon, trout, sardines, herring, canned mackerel, canned light tuna, and oysters.

Tips

FEEDBACK

Your Feedback is Important to Us! Let us serve you even better! Feel free to comment your suggestions, reactions here! Or Better yet give us a call [Go To Contact Us] for more information about ABL Food Corporation and Fishcuits

For Concerns, Suggestions, and Inquiries, feel free to reach us through the following contact information below


Email : ablfoodcorp@gmail.com 
Contact no. (046) 437-7310 / 437-7311

More Products to come Soon

• Color 

The color of the biscuit is just a step lighter than pure brown. It is so, because psychology says that brown relates to quality in everything - a comfortable home, the best food and drink and loyal companionship. It is a color of physical comfort, simplicity and quality. From a negative perspective it can also give the impression of cheapness and stinginess in certain circumstances. And especially, the color of the product is due to the chocolate syrup that serves as the added flavor to the product that also helps for boosting energy.

•  Size

 and shape In terms of shape and size of biscuits it has a measurement of 2.5 inches in length, 1.75 inches in width and a thickness of 0.125 inches in a rectangular shape. The biscuit has a net weight of 30 grams per pack or 5 grams each. The shape on the other hand was designed to oppose the common shape of biscuits which is rectangle. Rectangular shape was chosen to create a unique version of our biscuit with curve edges.

• Texture and Taste

 Talking with the texture and taste, it will be thin crisp and moderately sweet biscuit. The biscuit has a short flaky texture that gives a soft natural mouth bite. It was created in a low density volume to give lighter bite.

Product Description

 A.B.L Food Corporation aim is to bake a high quality nutritional biscuit made from Tamban and Law-law sardine fish with the scientific name of Sardina Pilchardus. Sardines are abundant on the month of January to April but low availability on the month of May to July. And on the month after this up to December the sardines become abundant again. The term sardine was first used in English during the early 15th century and may come from the Mediterranean island of Sardinia, around which sardines were once abundant. Sardines have a flat body which is covered with large, reflective, silvery scales. In the middle of their belly, they have a set of specialized scales known as scutes which are jagged point backwards. According to Diet Health Club, Sardines are rich in vitamins and minerals. A small serving of sardines once a day can provide 13 per cent of vitamin B2; roughly one-quarter of niacin; and about 150 per cent of the recommended daily value of vitamin B12. All B vitamins help to support pro per nervous system function and are used for energy metabolism, or converting food into energy. In addition, sardines are high in the major minerals such as phosphorus, calcium, potassium, and some trace minerals including iron and selenium. Sardines are also a natural source of marine omega-3 fatty acids, which may reduce the occurrence of cardiovascular disease. Recent studies suggest that regular consumption of omega-3 fatty acids reduces the likelihood of developing Alzheimer's disease. These fatty acids can also lower blood sugar levels. They are also a good source of vitamin D, calcium, vitamin B12, and protein. Because they are low in the food chain, sardines are very low in contaminants such as mercury, relative to other fish commonly eaten by humans. Other main ingredients of our newly and unique biscuit is flour. Flour is a powder made by grinding uncooked cereal grains or other seeds or roots (like cassava). It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history. There are 9 types of flour but we chose wheat flour because large part of wheat flour proteins has a feature of making gluten in the dough. And the other part becomes liquid in the dough. Technically speaking, only the proteins that make gluten are important and their properties and effects can be said as follows: Gluten-forming Properties: - No melting in water - Has a feature of inflation - Connects together when inflated - Gets elastic when inflated - Can retent gas when inflated - Becomes hard changing its structure when heated (Windblad, 2015).