Tradition  sees us consuming biscuits by munching them, but often also dipping them in tea or milk … and we speak of a real “art of dunking biscuits“. In fact, there is a relationship between the time in which the biscuit is dipped in the liquid and is tasted. This time must not be too long (risk of too much absorption and therefore breakage of the product) nor too short (risk of not absorbing the liquid at all). In short, it is a question of calculating the exact moment before the biscuit melts but has already absorbed the liquid by combining this marriage with the liquid that is then placed in the mouth: a technique in which the biscuit plays a fundamental role (as does the temperature of the liquid that the hotter and faster dissolves the biscuit). We only remember “en passant” how “Dunking” is important to recognize the flavors released by the product, as well as the consistency of the product itself; as well as plays an important role (especially historically) to soften the ancestors of biscuits (the first biscuits needed to be very hard in structure to be kept for long months …). The literature itself has very clear references to this technique: one quote above all: Marcel Proust’s “madeleine” which evokes childhood memories in the narrator. We at Errebi Technology want to emphasize how the dunking biscuits have recently also become a tool for mixing our coffee: the teaspoon that is increasingly being proposed as a nice combination between “tool” and food, or tool to be eaten. Of extreme importance is the design of a spoon cookie which must have the right proportions (in length, width and depth) to avoid breakage, the right structure so that it absorbs but without exaggerating in order to be used as a real spoon to “taste”. The role of Errebi Technology and of a good technologist for the dough are therefore essential for the development of this kind of product.