Bikkit!

LONDON (AFP) - Scientists in Britain have discovered why biscuits seem to break so easily. Using sophisticated laser techniques, physicists at the University of Loughborough, in the north of England, found that a biscuit develops "fault lines" a few hours after it comes out of the oven. As it cools down, it picks up moisture around the rim, causing it to expand -- while at the same time, moisture at the centre makes it contract. The result is a build-up of strain forces which pulls the biscuit apart, making them vulnerable when handled, moved or packaged.

Doctoral student Qasim Saleem said the findings -- published Thursday by the scientific journal Measurement, Science and Technology -- could revolutionize the cookie industry.
"This will help biscuit manufacturers adjust the humidity or temperature of their factory production lines to change the cooling process in such a way that the biscuits won't break up due to normal handling, and hence producing the perfect biscuit," he said.

with thanks to filbie