This dataset presents the results of physicochemical and technological analyses conducted on biscuits and seaweed, aiming to characterize their nutritional and functional properties. The information is organized into different spreadsheets, covering proximate composition (moisture, protein, ash, lipids, carbohydrates), technological properties of the biscuit, including expansion, yield, and behavior during processing, as well as texture and color. The nature of the data involves laboratory measurements obtained through standardized analytical techniques, allowing for comparisons between different formulations and ingredients.