Scientists have revealed the perfect formula for dunking biscuits, discovering that Rich Tea, Hobnobs, and Digestives should be submerged – for less than ONE second. Dr Helen Pilcher, who has a PhD in stem cell biology, conducted an experiment to discover the optimal time to submerge biscuits in hot drinks – and at what point they reach the “dunking danger zone”.
She found the average biscuit should absorb 20 percent of its original weight in liquid for the optimal dunk experience.
Milk Chocolate Digestives and Hobnobs can be dunked for just over three seconds to reach this point, while Penguin bars should remain in the hot drink for a whopping six-and-a-half seconds.
However, it takes a mere five and seven seconds, respectively, for Fruit Shortcakes and Ginger Nuts to reach the danger zone – which is when they are at risk of breaking.
Dr Pilcher, who has been appointed by McVitie’s as their “Chief Dunking Officer” (CDO) to carry out the study, also found a Chocolate Caramel Digestive can withstand an astonishing 40 seconds of plunging time, before being in trouble of being lost to the depths of a cuppa.
Each of the biscuits involved in the study were dunked vertically, to its mid-point, in a mug of freshly prepared tea – with milk, no sugar – and maintained at a temperature of 60 to 65°C.
Taking on the role of CDO, Dr Pilcher is aiming to make biscuit- and beverage-related woes a thing of the past, by taking the guesswork out of the dunk.
The appointment of the new role comes after a poll, commissioned by the biscuit maker, revealed the average dunker loses 83 snacks every year to the depths of a mug, due to poor dunking techniques.
As a result, 43 percent have even become anxious about losing their sweet treats when dipping – with 29 percent confessing they need to perfect their dunking technique.
Dr Helen Pilcher said: “The natural porosity of a biscuit makes it an ideal snack to be dipped into a drink, and soak up all the deliciousness.
“However, Brits are still susceptible to over-dunking their biscuits – which is why we have identified the Optimum Dunking Time, and the Dunking Danger Zone.
“Each biscuit is unique in texture, structure, flavour, and size, and all these factors affect its dunkability. Respect the Dunking Danger Zone, and we can save the nation from future dunking disasters.”
It also emerged from the poll, of 2,000 biscuit dunkers, that Digestives are the favourite treat to submerge, closely followed by the Chocolate Digestive, and Rich Tea.
Tea, coffee, and hot chocolate are the most popular beverages to dunk in – although some also dunk in cold or warm milk, milkshakes, and even orange juice.
Over half (53 percent) of those polled, via OnePoll, say they dunk their biscuits because they like the flavour, while 50 percent like the change in texture.
And Generation X dunk the most biscuits, with one in three saying they dunk “often” – closely followed by Millennials (29 percent) and Baby Boomers (29 percent).
James King, from McVitie’s UK & Ireland, said: “We were shocked, following the results of our survey, to discover just how many biscuits are being lost to dodgy dunking each week.
“As the baker of the nation’s true original biscuits, we feel we have a duty to help – which is why we’ve appointed a Chief Dunking Officer, to save the Great British public from dunking debacles, and achieve the perfect dunk, every time.”
