Blog: And no more broken biscuits

Catherine Sleep | 3 October 2003

It may sound comical, but broken biscuits make a serious dent in manufacturers’ bottom line, as well as causing untold irritation to shoppers. The problem isn’t always down to rough handling either. A PhD student has used a laser technique to discover that the problem often lies with the interaction between moisture in the air and moisture in the biscuit that takes place while the biscuit is cooling down after baking. His findings could help biscuit makers adjust the humidity and temperature of their production lines to make their biscuits more robust. Good stuff.

Hope for crushed cookies


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