Half a croissant, on a plate, with a sign in front of it saying '50c'
h a l f b a k e r y
Now, More Pleasing Odor!

idea: add, search, annotate, link, view, overview, recent, by name, random

meta: news, help, about, links, report a problem

account: browse anonymously, or get an account and write.

user:
pass:
register,


                 

Mighty crackers

stronger than iron... [-rich vegetables]
  (+2, -3)
(+2, -3)
  [vote for,
against]

One gets terribly mad when one is trying to prepare a cracker and cheese selection for one's own consumption and 50% of the crackers - er - crack. The softer cheeses can be used to perform a rough and ready fix, but as soon as one tries to pick the fixed cracker up by the edges it folds in half resulting in doigt-a-la-brie.

This is not a problem unique to the food industry. Reinforced concrete contains pre-tensioned steel that compresses the concrete. Applied tensile forces relieve the compression rather than placing the concrete under tensile loads, which it really doesn't like. Similarly, Fibre Reinforced Polymers (FRP, didn't you know?) utilise high modulus fibres to enhance the mechanical properties of the polymer matrix.

I propose that different edible fibres be assessed according to mechanical properties (in the case of crackers, in a dehumidified state), flavour, effects on texture, and so on. They may be food-derived, such as strips taken from celery or broccoli, or synthesised, but they must be edible.

FRP manufacturing techniques are not so different from industrial cooking techniques, the two technologies should marry well. For example, I believe that crackers are hot extruded (which cooks the mixture) and then the water is flashed off during casting (people correct me, I cannot find references to industrial cracker production on the net). The cracker moulds could come with the edible textile already stamped in, so that the cracker pastry is extruded around it before the flashing. Alternatively, short strands of the fibres can be added to the mix prior to extrusion.

TheLightsAreOnBut, Feb 13 2007

(?) carrots might help. http://www.guardian.../0,,2009315,00.html
[po, Feb 13 2007]

Break your teeth they will. http://www.nabiscoworld.com/triscuit/
[2 fries shy of a happy meal, Feb 15 2007]

[link]






       [+]   

       Cheese or not, crackers are generally too brittle and snap in two at every opportunity they get. I bet they do that on purpose.   

       In addition to the fiber reinforcements, I suggest some sort of glazing to provide additional resistance to premature crumbling.
Veho, Feb 13 2007
  

       So, crackers with hairs in, then?
MaxwellBuchanan, Feb 13 2007
  

       Any cracker that is mighty enough to not get broken in the pack is not a cracker at all. The very thing that makes it a cracker is the fact that it cracks.
quantum_flux, Feb 14 2007
  

       The thing about food is, it has to be easy to chew and swallow. FRP crackers disqualified. [-1]
SledDog, Feb 14 2007
  

       It's not just a cracker... it's a Triscuit.   

       You know..... triscuits are much stronger in the direction of the fibers than they are across the fibers. If the two layers that make up a triscuit were perpendicular to each other it would significantly improve strength
Galbinus_Caeli, Feb 15 2007
  
      
[annotate]
  


 

back: main index

business  computer  culture  fashion  food  halfbakery  home  other  product  public  science  sport  vehicle