By Ami Ben Best
The elegant businessman was having a lively conversation with the lady sitting across from him at the table
A small corner in the cafe. At one point, he picked up a small biscuit that was lying around
On a plate next to him, dip in the tea cup and serve to his mouth. Baptism is not surprising
determines a spectrum that witnessed the event. Dipping the biscuits in tea, or coffee,
He points out, has long since become an almost ritualistic ritual shared by many of the Magami
The tea and coffee at our places. Although there is no verified data on this custom,
But it is quite reasonable to assume that a significant part of the world's drinking population are
Also distinct biscuit cutters.
The meeting of the biscuit with the hot drink does the biscuit something good,
At least from the Baptist's point of view. The problem is, as any veteran diver knows
Know that accidents also occur during the process. From time to time, in the process
During the dipping process, or immediately after, break off pieces of moist biscuit
and drop straight to the bottom of the cup, sometimes while splashing liquid
sideways. The lumps that sink into the drink, cloud it and create
At the bottom of the cup is "sludge", which makes drinking the whole thing a non-event
Aesthetic, to say the least.
It turns out that this story, as amusing as it is, isn't that funny to you
the manufacturers. United Biscuits, a super corporation
Brit who sells biscuits and other baked goods to the extent of close to 1
A billion pounds per year, from which comprehensive scientific research on the subject has recently been funded. purpose
The study, carried out by a team of scientists from the University of Bristol, was
Try and check what exactly happens to the biscuit during soaking, and what they are
The optimal conditions to perform this operation, in order to minimize the
the falls
One of the initial and unsurprising findings of the study is the fact that it tastes good
of the soaked biscuit, about ten times richer than a biscuit
dry. In an interview recently published in the British scientific weekly "New
Scientist", said Dr. Len Fisher, who heads the study, about some of the results
and other conclusions. How, for example, should a chocolate-coated wafer be dipped?
The best and simplest technique, according to Fisher, is what he calls:
The "on the face" method, where the biscuit side (not coated) of the product
Carefully inserted into the liquid. This method reduces the flow of the chocolate,
while maintaining that the chocolate coating remains hard enough
And the biscuit will not break in two.
And what happens when the baptism is performed? How exactly does a process occur?
The collapse? The biscuit, explains Fisher, can be seen, less or less
More, as "lumps of starch pasted with sugar". When the hot liquid penetrates
Into the tiny holes in the biscuit, the sugar melts and the whole structure turns
unstable. In such a situation there is a hidden race between the melting process that will bring
for its decomposition, and the swelling process of the starch grains which causes them to
stick together to create a (temporarily), wetter reinforced product
And therefore also tastier than the original.
The average optimal time to embed the biscuit, according to a researcher
The biscuits are about 3.5 seconds, and it depends on the product. and what
The perfect fit? Well the cup should be wide and overflowing. You
The biscuit should be inserted at a small angle where the coating, if any, will be
on the top side. After soaking, pull it out with a gentle half-turn motion
out... those who do not succeed, should not despair. The company's statistics
The biscuits show that the average failure rate reaches 25
percentages, which shows that one out of four rings ends badly.
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