Once again we have an example of money well spent in research. Food scientists at the UK’s University of Leeds have developed a formula for making the perfect piece of toast. The formula above was developed after 3 months of research and £10,000. The formula is impressive considering it is a recipe for toast.
The equation relates to the critical amount of butter, applied at fridge temperature (approximately five degrees Celsius or 41F), required to produce this effect.
H represents thickness, Cp the specific heat, P density, T the initial temperature of the toast, w the weight, and subscript a and b toast and butter respectively.
The Leeds University food scientist Professor Bronek Wedzicha translated the equation into practical terms for toast lovers.
“To produce the patches of butter most people said they preferred, the bread needs to be heated to at least 120°C, and the butter should be used straight from the fridge, applied unevenly within two minutes of the bread coming out of the toaster.
“The amount of butter should be about one-seventeenth the thickness of the bread,” he said.
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