Broken biscuits and crackers can be rejected by retailers and a cause of consumer complaints which can damage brand reputation, notes Campden BRI, who are encouraging companies to join a research project to help prevent this industry problem.

The underlying mechanisms and conditions that lead to biscuits and crackers breaking – known in the industry as checking – are, the company says, poorly understood. Campden BRI says its new club project will provide a better understanding of the factors that lead to checking, predict when it’s likely to occur and identify strategies to prevent it.

Previous research carried out in collaboration with Campden BRI showed that, at particular humidities, the rim of a biscuit expands and the centre contracts. Little work has been published in this area since and checking remains a problem.

Campden BRI will use its pilot baking facilities, analytical equipment and simulation software to study the effect of different parameters on checking, including:

+ Formulation and ingredient properties, such as the role of gluten development, moisture absorbing ingredients such as starch and cocoa, and novel ingredients (e.g. for fat/sugar replacement).

+ Texture

+ Product geometry

+ Oven conditions, cooling, storage and packaging

Participating companies will have the opportunity to steer the project work. Project results will be shared amongst the project members who can exploit the findings. The club project will begin in March 2019 and run for three years.