Creme-endous; REVEALED: HOW THE NATION'S EASTER CHOCOLATE FAVE IS MADE.Byline: MELISSA THOMPSON THEY'RE a treat at any time of the year, but would Easter really be Easter without a Creme Egg? The Cadbury favourite, with its distinctive wrapper A data structure or software that contains ("wraps around") other data or software, so that the contained elements can exist in the newer system. The term is often used with component software, where a wrapper is placed around a legacy routine to make it behave like an object. and sweet, gooey See GUI. centre, is now an essential fixture of the holiday and familiar to everyone. Yet their production has been as closely guarded a secret as the inner workings of Willy Wonka's factory. Today, after being given exclusive access, the Mirror is proud to take you on a tour of the chocolate giant's Birmingham factory, where 1.5 million of the treats are made every day. 1 Cadbury executive Tony Bilsborough: "The process of making the cream egg was a eureka moment and is not done in the way that most Easter eggs are formed." First, a blob of liquid milk chocolate goes into a half egg shape mould where it is levelled 2 Immediately after, a blob of white fondant fon·dant n. 1. A sweet creamy sugar paste used in candies and icings. 2. A candy containing this paste. [French, from present participle of fondre, to melt goes on top of the still-melted chocolate. The two liquids won't mix because the fondant has a higher density Then the orange fondant, with an even higher density, is added to the other half of the egg. EGG FACTS In the UK a quarter of a billion creme eggs are sold every year Cadbury claims 85% of the filled egg market The company that began as a grocer's shop selling cocoa in 1824, uses 1m litres of English and Welsh
English and Welsh is the title of J. R. R. Tolkien's valedictory address to the University of Oxford of 1955, explaining the origin of the word "Welsh". milk and 60,000 tonnes of cocoa to produce 3bn chocolate items every year 4 In one swift movement the half of the egg filled with chocolate and white fondant is put on top. "Because the whole egg is still liquid, the chocolate surrounds the filling and completes the egg shape," says Mr Bilsborough 5 Once the fusing process is complete, the eggs are blown with cool air for 40 minutes. Once the eggs are solid, the moulds are gently tapped with a hammer and the completed eggs drop down on to a ramp 6 A robot sucks the eggs off the ramp and on to trays, where another machine mechanically wraps each one in foil 7 Hundreds are wrapped each minute at the factory, which operates 364 days of the year |
|
||||||||||||||
Printer friendly
Cite/link
Email
Feedback
Reader Opinion