BISCUIT boffins have come up with an optimal dunking time — and a soggyness “danger zone”.
Each one was dipped vertically to its mid-point into a 60-65C cuppa.
McVitie’s ‘chief dunking officer’ Dr Helen Pilcher found the optimal dunk is when a biscuit absorbs about a fifth of its weight in liquidGetty
Ginger Nuts’ optimal is 0.3 seconds, and they sag from around 7.3 seconds.
Hobnobs were 0.5 and 12.5, Digestives 0.4 and 11.2, and Penguins 6.6 and as long as 54.
McVitie’s “chief dunking officer” Dr Helen Pilcher found the optimal dunk is when a biscuit absorbs a fifth of its weight in liquid.
She 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.”
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