Biscuit making involves the use of a number of chemicals, the most generally used of which are salt, leavening agents and fruit acids.

The usage rates of all of these chemicals are small so they are never handled in bulk. They are delivered and stored in bags, boxes or sacks.

Most of the chemicals are used as fine crystals or powders. They tend to become caked and lumpy during storage so the storage conditions and the length of time they are in store should be monitored closely. The chemicals may require sieving before use.