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Tim Tam
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Tim Tam
Tim Tam is a brand of chocolate biscuit introduced by the Australian biscuit company Arnott's Biscuits Holdings in 1964. It consists of two malted biscuits separated by a light hard chocolate cream filling and coated in a thin layer of textured chocolate.
The biscuit was created by Ian Norris. During 1958 he took a world trip looking for inspiration for new products. While traveling in Britain, he found the Penguin biscuit and decided to try to "make a better one".
Tim Tam went on the market on 10 September 1964. They were named by Ross Arnott, who attended the 1958 Kentucky Derby and decided that the name of the winning horse, Tim Tam, was perfect for a planned new line of biscuits. Pepperidge Farm, a sister company of Arnott's, began importing the Tim Tam to the United States in 2008. Tim Tams are still "Made in Australia" and packaging in the US bears the slogan "Australia's Favorite Cookie".
The original Arnott's bakery, opened in 1865, was located in Newcastle, New South Wales. To date, manufacture of Tim Tams and other Arnott's products has remained largely within Australia, including bakeries in Sydney, Adelaide, and Brisbane. In 2009, Arnott's invested A$37 million in a state-of-the-art production line at its Brisbane facility, expecting to boost productivity and increase jobs.
At the Huntingwood bakery in Western Sydney, the production line turns out about 3,000 Tim Tams per minute and uses 20 tonnes of the biscuit's cream filling and 27 tons of chocolate coating each work day. Biscuit dough, containing sugar, flour, colours and flavours, is mixed for 20 minutes. Biscuits are then cut to 1mm thick, 11 holes are punched per biscuit and they are baked in gas ovens for 90 minutes. Freezing air cools the biscuits before they are flipped and filled with cream, dunked in chocolate and cooled again.
Since the 2000s Arnott's has released many different varieties of the product, some as limited edition runs. Varieties include double coat, dark chocolate, white chocolate, caramel, dark chocolate mint, honeycomb and choc orange.
In 2004, Arnott's caused a controversy when they released limited edition Tim Tam Tia Maria and Kahlua Mint Slice varieties, flavoured with the popular alcoholic liqueurs. The Australian Drug Foundation suggested selling the biscuits in supermarkets was "potentially dangerous" by "normalising" the taste of alcohol for children. An Arnott's spokesperson observed that a customer "would need to consume [their] body weight of biscuits every hour to reach a blood-alcohol content of .05".
In 2011, a cheese flavoured variety of Tim Tam was developed for the Indonesian market, where they are manufactured by Halo Arnotts.
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Tim Tam
Tim Tam is a brand of chocolate biscuit introduced by the Australian biscuit company Arnott's Biscuits Holdings in 1964. It consists of two malted biscuits separated by a light hard chocolate cream filling and coated in a thin layer of textured chocolate.
The biscuit was created by Ian Norris. During 1958 he took a world trip looking for inspiration for new products. While traveling in Britain, he found the Penguin biscuit and decided to try to "make a better one".
Tim Tam went on the market on 10 September 1964. They were named by Ross Arnott, who attended the 1958 Kentucky Derby and decided that the name of the winning horse, Tim Tam, was perfect for a planned new line of biscuits. Pepperidge Farm, a sister company of Arnott's, began importing the Tim Tam to the United States in 2008. Tim Tams are still "Made in Australia" and packaging in the US bears the slogan "Australia's Favorite Cookie".
The original Arnott's bakery, opened in 1865, was located in Newcastle, New South Wales. To date, manufacture of Tim Tams and other Arnott's products has remained largely within Australia, including bakeries in Sydney, Adelaide, and Brisbane. In 2009, Arnott's invested A$37 million in a state-of-the-art production line at its Brisbane facility, expecting to boost productivity and increase jobs.
At the Huntingwood bakery in Western Sydney, the production line turns out about 3,000 Tim Tams per minute and uses 20 tonnes of the biscuit's cream filling and 27 tons of chocolate coating each work day. Biscuit dough, containing sugar, flour, colours and flavours, is mixed for 20 minutes. Biscuits are then cut to 1mm thick, 11 holes are punched per biscuit and they are baked in gas ovens for 90 minutes. Freezing air cools the biscuits before they are flipped and filled with cream, dunked in chocolate and cooled again.
Since the 2000s Arnott's has released many different varieties of the product, some as limited edition runs. Varieties include double coat, dark chocolate, white chocolate, caramel, dark chocolate mint, honeycomb and choc orange.
In 2004, Arnott's caused a controversy when they released limited edition Tim Tam Tia Maria and Kahlua Mint Slice varieties, flavoured with the popular alcoholic liqueurs. The Australian Drug Foundation suggested selling the biscuits in supermarkets was "potentially dangerous" by "normalising" the taste of alcohol for children. An Arnott's spokesperson observed that a customer "would need to consume [their] body weight of biscuits every hour to reach a blood-alcohol content of .05".
In 2011, a cheese flavoured variety of Tim Tam was developed for the Indonesian market, where they are manufactured by Halo Arnotts.
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