Abstract
A modified shear press fitted with a 70 × 3 mm perspex blade proved satisfactory for measuring the resistance to fracture of cream cracker biscuits. The results indicated that biscuit orientation in relation to the fracture edge had a bearing on the fracture force obtained. Tests on five commercial cream cracker brands showed statistically-significant different resistance to fracture between the brands and some packs also showed high within-pack variation in fracture resistance. Over-baked cream crackers were more resistant to fracture than under-baked ones.
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