|Product type||Snack food|
|Owner||Arnott's Biscuits Holdings|
Tim Tam is a brand of chocolate biscuit introduced by the Australian biscuit company Arnott's in 1964. It consists of two malted biscuits separated by a light chocolate cream filling and coated in a thin layer of textured chocolate.
The biscuit was created by Ian Norris, who was the director of food technology at Arnott's. During 1958, he took a world trip looking for inspiration for new products. While in Britain, he found the Penguin biscuit and decided to try to "make a better one".
Tim Tam went on to the market in 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.
Apart from Penguins, products similar to Tim Tam include "Temptins" from Dick Smith Foods, New Zealand's "Chit Chats", Australian Woolworths' home brand product "Choccy Slams", the Coles Supermarkets' brand "Chocolate Surrenders" biscuits, and various similar "home-brand" products marketed by British supermarkets.
In 2003, Arnott's sued Dick Smith Foods over their Temptin' brand of chocolate biscuits, which Arnott's alleged had diluted their trademark as a similar biscuit, in similarly designed packaging. The case was settled out of court.
Pepperidge Farm, a sister company of Arnott's, began importing the Tim Tam to the United States in 2008. The Tim Tams are still "Made in Australia" and packaging in the US bears the slogan "Australia's Favorite Cookie." ("Cookie" being the American word for biscuit.) In 2017, an additional flavour, dark chocolate-mint, was produced for and introduced only in the American market.
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 $A37 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. The dough is then given 'the ol' slap and tickle' for around 90 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.
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 your body weight of biscuits every hour to reach a blood-alcohol content of .05".
Tim Tam chocolate sandwich biscuits are manufactured in Indonesia by Halo Arnotts. A cheese flavour of Tim Tams has also been developed for the Indonesian market.
In February 2014, Arnott's launched a limited edition range of three new Tim Tam flavours created by Australian dessert chef Adriano Zumbo: salted caramel, choc brownie and raspberry white choc. Point of sale displays featured Zumbo pink in contrast to traditional chocolate brown Tim Tam brand colours. Red Velvet was the fourth Zumbo Tim Tam creation, launched in July 2014. Also in July 2014, Arnott's launched peanut butter-flavoured Tim Tams. Arnott's was awarded a CHOICE "Shonky award" for the offering, which did not contain peanuts (paprika was used as a flavour substitute) and included two fewer biscuits than the original variety Tim Tam packet.
During the Valentine's Day period of 2015, Arnott's launched Choc Raspberry and Coconut Cream flavours, again collaborating with Zumbo. In October 2015, Arnott's launched Tim Tam Choc Banana. A limited edition "mocktail" Tim Tam range was launched in February 2016 with piña colada, espresso martini and strawberry champagne variants. Arnott's told media in May 2016 that sales of the Tim Tam mocktail range had not met their expectations.
Arnott's introduced toffee apple and pineapple flavours to the market in June 2016. In October 2016 they added a mango variety to the range, and in February 2017 they launched four new flavours—choc mint, salted caramel and vanilla, coconut and lychee, and black forest—in partnership with Gelato Messina.
In the United States, the original, dark chocolate, dark chocolate mint, and caramel varieties are available for sale.
Tim Tam Slam
The Tim Tam Slam (also known as the Tim Tam Shotgun, Tim Tam Bomb, Tim Tam Explosion, Tim Tam Bong and Tim Tam Suck) is the practice of drinking a hot beverage through a Tim Tam. Opposite corners of the Tim Tam are bitten off, one end is submerged in the beverage, and the beverage is sucked through the biscuit as though the Tim Tam itself were a straw. The crisp interior biscuit is eventually softened and the outer chocolate coating begins to melt, at which point the biscuit is eaten.
In February 2019, Arnott's released a "Slams"-branded version of the Tim Tam biscuit.
In late 2015, media reported that Coles was attempting to resist price rises to Tim Tam and other Arnott's products. When Coles refused the cost increase, Arnott's refused to supply the chain for two weeks.
Advertising in 2012 responded to a fan's Facebook post wishing that Tim Tams grew on trees. Arnott's "planted" a Tim Tam orchard in Martin Place on 2 May 2012. The campaign generated more than 475,000 views on Tim Tam's YouTube channel and the brand experienced a 23% baseline sales uplift over the campaign period.
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