Violet Crumble - Packaging

Packaging

The hygroscopic nature of the honeycomb centre continued to be problematic. Competitors tried to prove the bars weren't fresh by squeezing them. Hoadley responded by instituting a strict coding system to keep track of the shelf life (12 months) and ensure that only the freshest bars were sold. In addition, he searched worldwide for a new type of airtight wrapper that would keep the bar fresh. Eventually, a French company, La Cellophane, invented a metallised cellophane especially for Violet Crumble.

Now one of the best selling bars in Australia, Violet Crumble still requires great skill and experience in its production. The carefully formulated honeycomb is produced and conveyed into a specially constructed air-conditioned area where it is cut into bars. Then it goes through chocolate coating machines, especially designed for Violet Crumble. The bars are double coated to seal the honeycomb from the air. Special cooling tunnels take the bars to the automatic wrapping machines, designed in Switzerland. The metallised wrapper is highly moisture proof and special shippers give the product extra protection in shipping.