River of chocolate dammed by Tunnock’s

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03.07.15

News release

River of chocolate dammed by Tunnock’s

Melting chocolate is a problem we’ve all suffered. But nothing like this. Scottish biscuit-maker Tunnock’s was hit by melting chocolate on an industrial scale earlier this week.

The mid-week heatwave interrupted production of the famous Teacakes, forcing machines at the Lanarkshire factory to be halted in an effort to deal with rivers of chocolate.

“There really were rivers of chocolate,” said Stuart Loudon, great-great grandson of Thomas Tunnock, who founded the Uddingston firm in 1890. “It’s inevitable really, we all know what happens when you chocolate gets warm – but in those kind of temperatures, it makes everything really tricky for us at Tunnock’s.”

With production threatened, additional air conditioning units were brought in on Wednesday and blasted straight at the chocolate laying section of the Teacake-making process.

“The machines are generating heat all the time,” continued Loudon, “and with the heat from outside adding to that, we had to stop the line a few times to clean out the melted chocolate.”

With demand for Tunnock’s seven-strong range of biscuits so high, Loudon wasn’t too unhappy at the downturn in temperatures.

“We hit all of our targets in the week,” he said, “We’d hate to leave anybody disappointed when it comes to Teacake time, but it’s all a lot easier in this more typical Scottish summer weather we’re having.”

The family run Tunnock’s firm remains as popular as ever around the world – and with some of Britain’s biggest stars.

While he’s unlikely to be unwrapping a Snowball between sets at Wimbledon, Andy Murray’s a big fan, while Coldplay’s Chris Martin reckoned: “You can’t choose between the Caramel Wafer and the Teacake – they’re like Lennon and McCartney: you can’t separate them.”

Sandra Evans
sandra@wordspr.com
44 (0) 7887 693993


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There really were rivers of chocolate,” said Stuart Loudon, great-great grandson of Thomas Tunnock, who founded the Uddingston firm in 1890. “It’s inevitable really, we all know what happens when you chocolate gets warm – but in those kind of temperatures, it makes everything really tricky for us at Tunnock’s.
Stuart Loudon