CADBURY Crème Egg fans have had their minds blown after finally discovering the meaning behind the treat’s codes.
Sweet-toothed revellers were also left-open mouthed when they realised which ingredient helped create the mouthwatering chocolate treat’s yellow ‘yolk’.
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A hidden detail in the egg’s foil packing can reveal how the Crème Egg is made in the Bournville Factory, where 50,000 eggs are wrapped every hour by four machines.
Chocolate-mad Brits who have the treat to hand can now see which mechanical wrapper put their treat together, the Daily Star revealed.
Underneath the best before date, you’ll find the letter ‘W’ with a number next to it.
For example, a Crème Egg Daily Star got fresh off the line has ‘W2’ printed on the foil.
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Product Developer David Shepard, of the Mondelēz International Research and Development team, lifted the lid on how the Crème Egg is put together.
“The Crème Egg is made in quite a unique process, it’s not like a normal chocolate bar,” he said.
“Normally in a chocolate factory when you have a filling, like a Crème Egg, you make a chocolate shell, you set the shell and put the middle in.
“Now that’s a way we’re making the Crème Egg tablet. But actually for the Crème Egg, it’s really clever how it’s done.
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“Basically, you deposit the goo centre, the yolk and the white, into liquid chocolate and it very cleverly pushes it out. We call it displacement.
“That’s the only product I know does that. It’s put into moulds and the two halves come together – it’s fantastic. You think it will make a complete mess, but it doesn’t.”
Fans were also amazed to discover how workers achieve the egg’s signature yellow goo.
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A Cadbury spokesperson left fans raising their eyebrows when they revealed that paprika is one of the main ingredients.
An extract from the spice, made from dried and ground red peppers, helps to make the wonderfully gooey inside resemble an actual egg.
It comes after news that hard-up parents face shelling out up to 50 per cent more for Easter eggs compared with last year.
The Sun on Sunday found prices soaring, while the choc treats kids will unwrap on March 31 are sometimes smaller.
A Ferrero Rocher milk chocolate egg is up to £15 from £10, while an Asda dark chocolate one with vanilla truffles is £6.50, from £5.
A Cadbury Dairy Milk giant Buttons egg at Sainsbury’s is £1.50 instead of £1.25 – and not quite as big.
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Consumer expert Martyn James said: “Parents are over a barrel. It’s not like Christmas where you can fill a stocking with some relatively cheap things.
“Easter is about eggs, chocolate – no way around it. A simple celebration is unaffordable for millions. The price of cocoa is up but not by 50 per cent.”
