|Tuesday 1 Oct 2002
|I've always thought of the Breakaway as a troubled biscuit.
Poised for a glittering career alongside its established stable mate the KitKat, the Breakaway was launched in the 1970's by the then Rowntree Mackintosh, an amalgamation itself of two companies both known as confectioners. With such brands as the KitKat and the Toffee Crisp Rowntree Mackintosh had plenty of experience of covering muchy things in milk chocolate. So amid a flurry of advertising the Breakaway was launched, an important new brand. At the end of 1980s Nestlé took over Rowntree Mackintosh.
And this is where it all started to go wrong. The Breakaway when all is said and done is a chocolate digestive. Alright its completely covered, and the milk chocolate is very nice, and there's a good bit of it, oh and the biscuit has some oats in it. But is that special enough to make you pay chocolate bar prices, for what is a chocolate biscuit by another name? And then there is its size, it simply seems to small, and leaves you feeling decidedly previous.
They used to be wrapped in thin foil and have an outer paper tube. The top surface had a pattern a bit like a parkay floor, and one of the bonus features of the Breakaway was to do a sort of brass rubbing of the pattern using the foil. As you can see from the pictures that has all changed.
If the Breakaway was an actor it would be Steve Guttenburg, to the KitKat's Tom Hanks.
Your feedback 7 messages
Fox's Sprinkle Crinkle Crunch
|Monday 23 Sep 2002
|We have dipped into our Fox's review box to bring you this weeks biscuit. Now Fox's have enviable skills in the manipulation of sugar to form biscuits. The crinkle crunch previously reviewed has an almost toffee like level of sugar but the boffins at Fox's have now out done themselves.
How have Fox's achieved this feat of biscuit construction? Well they used our old friend, milk chocolate, to adhere a top layer of honeycomb textured pieces which are comprised almost entirely of sugar. The under lying biscuit also appears slightly paler than the straight crinkle crunch perhaps due to even more sugar used in its build, (I'm guessing), and upon opening the packet the honeycomb pieces give a very pleasing aroma reminiscent of a Cadbury's Crunchy.
So what are good for? Well anyone who needs a massive sugar rush, marathon runners, folks single handedly rowing across large bodies of water like the Pacific ocean, diabetics who have gone hypoglycemic, or anybody interested in pushing the envelope of high sugar content biscuits.
Your feedback 1 message
|Sunday 15 Sep 2002
|Now as many of you know wafers are a subject that creates a great deal of controversy and debate. However, cover them in chocolate or something that approximates to it and you are in the realm of the chocolate covered wafer, and that's something worthy of serious tea and sit downs. This week we are reviewing that giant of the genre the 'Tunnock's real milk chocolate caramel wafer biscuit' made in Scotland by T Tunnock Ltd.
The basic design consists of four layers of caramel sandwiched between 5 wafers then wrapped in a thin shell of actual milk chocolate. Each biscuit is wrapped in its own rectangle of foil and paper with its distinctive red and gold stripes and proudly boasting the message that 'More than 4,000,000 of these biscuits are made and sold each week'. That's an impressive claim so we applied the standard, NiceCupOfTeaAndASitDown how long to reach the moon calculation, and came up with 19 years and 10 months, during which time the moon will have annoyingly receded another 75 cm which will require an extra 1.2 seconds of biscuit production.
I was very happy to see the review 8 pack of wafers celebrating 50 years of caramel wafers, and also bearing the information message 'Still Original size'. Its wonderful to see a biscuit manufacturer taking such direct steps to address the issues concerning biscuit eaters. Hoorah, here's to another 50 years of Tunnocks wafers.
Your feedback 20 messages