Scientists create bacon sandwich formula

LONDON, April 11 (UPI) -- Scientists at Leeds University in England have created a scientific formula for making the perfect bacon sandwich based on numerous variables.

Graham Clayton led the research, commissioned by the Danish Bacon and Food Council, to determine what degree of crispiness and crunchiness made the perfect sandwich, a New York Times correspondent reported.

Researchers spent more than 1,000 hours testing 700 variants on bacon sandwiches. Some of the volunteer tasters sampled up to six variations of bacon sandwiches a day for three or four days, with such elements as thickness of bacon and bread, fattiness of the bacon, crispiness, cooking method and other factors altered.

Even the sound of bacon being crunched was measured in decibels and the breaking force of crispy bacon measured in newtons.

The study concluded the best bacon sandwiches were made with crisply grilled, not-too-fat bacon between thick slices of white bread.

The council declined to say how much the study cost, the report said.