to wonder why chocolate bars aren't packed with

[GuyForks]

the printed design or breakage pattern facing the opening?

Most chocolate bars have some kind of design, pattern or divisions where it will break embedded into the chocolate.

Most chocolate bars are packaged so the opening is at the back and the front is covered by full 'sheet' of packaging.

I normally open it at the back and break it from behind so never see the pattern or design.

To see that you either have to open the whole thing or pull it out and turn it over.

It makes no sense.

Why not package it with the design towards the back where the split in the packaging is?

Are you suffering from insomnia?

I know what you mean. Who takes the whole bar out before eating it?

This is going to bother me henceforth.

Tbh I've never really noticed. I'm more interested in shoving it my gob

in*

Because the design would be damaged when the wrapper is sealed by the special squishing machine.

Ehm... Maybe? I never noticed. But the only chocolate bars I eat semi regularly don't have any kind of pattern indicating how they should be eaten / broken off....

I’ve thought about this - concluded it’s easier to break by bending it back up towards you. Life is full of these confectionery related conundrums.

I eat A LOT of chocolate, and this is not something I have ever considered. But thinking about it you are right. I usually unwrap the bar, turn over and break from the front, because it snaps more evenly.

What you break it into pieces???
I’m more a shove the whole lot into my gob girl

Choppolata is right, it's so the design isn't squished and the machine is applying pressure when sealing on the stronger part of the bar

The pattern is a grid of squares with grooves between.

You remove the paper, put the squares face down and then press on the foil wrapper.

This breaks the pieces because the downforce is directed in two opposite directions by the 45 degree angle of the grooves. You can then partly unwrap and eat a square.

The chocolate is the right way up. If the flat part was on the surface it would not break when pressed.

Are you on drugs?

I can't remember the last time I ate chocolate

I also have no idea what you're on about

🍫

If you, or anyone you know has been adversely affected by chocolate, please send it to me and I will dispose of it humanely.

RiftGibbon

Maybe it is something to do with the manufacturing and packaging process.

In order to correct the fault that you have identified, they would have to build in a turning over step into the process and that would be hugely disruptive and expensive and up to now, you are the only person who has ever mentioned it.

I dare you to write to your favourite chocolate manufacturer to ask this question. You never know, you might get freebies out of it if nothing else. I've already mentioned on here tonight that when I emailed Green & Blacks years ago to tell them I thought their multipacks of little bars were overpackaged, they redesigned the package and sent me a free box in the new design. You might be responsible for a revolution in chocolate manufacturing

God I love Mumsnet

Just get yourself some without printed design or breakage pattern if it really bothers you?

These are my favourite. 😅😅

Having spent a week in chocolate factories this summer, it's because you generally have to seal the external wrapper against the flat part of the bar. It's just how the conditioning machines are set up, because you need to have even application of and pressure on the glue, if using a paper or card outer wrapper, and even if you just have a plastic foil wrapper, the machine seals it on the flat side in preparation for an outer wrapper going on, because you want both openings on the same side, and both packaging steps are performed in the same machine. If you tried sealing with the bar the other way up, there's every chance of a ridge snagging during sealing and causing the line to have to stop to clear a blockage, so beyond a flat surface being handy for consistent sealing, it minimises the risk of breakage on the line in the process.

While it is true that the bars where I was went into the conditioning machine face up, by the time they came out wrapped in their inner foil and outer paper wrapper, all the seals were on the flat side and the bar itself was travelling along a conveyor on the side edge.

@GrumpyInsomniac well what can I say? Thank you for your explanation.

I can now rest in peace.

It is still very unsatisfactory!

What were you doing in the chocolate factory? Did you eat mountains of it?

Annoys me when people don’t break Toblerone properly