Why Does Creme Prefer the Vanilla Side?
Thursday, November 8th, 2007The question
Dear Sir or Madam at Wholefoods Market,
We am writing to you about your 365 brand of All Natural Sandwich Cremes. Firstly, let us say that I enjoy them immensely. They make a wonderful late-night snack and the ladies love them.
Now to the question. We are wondering why, when the cookie is separated, does the creme seem to prefer the vanilla half. When I say prefer, I mean that every time I can remember the creme has ended up on that side. We have a theory, although we’re not sure if its correct. I would share it, but I don’t want someone to just reply with ‘yeah, you’re right.’ We actually want to know.
Thank you for your time,
Steve and Kim
The reply
Thank you so much for your patience. I have done some research and can not uncover any reason for this. No one is really sure why that happens. I’m sorry I don’t have a concrete answer for you. Let me know if you have any more questions.
Jason Hays
Guest Services Content Administrator, Private Label
But this was not satisfying…
Subject: Re: cookies
Can you please tell us which side the creme is first applied to by the machine, during production? Is it always the chocolate, always the vanilla, or both?
Steve and Kim
And the conclusion…
Steve,
Thanks for the email. I called the manufacturer and the crème is added to the vanilla side (most of the time) and the chocolate side is added to complete the sandwich.
If you have any further questions, please let me know.
Jason Hays
Guest Services Content Administrator, Private Label
The hypothesis holds!
When the machine puts the creme on the vanilla half, the creme is hotter. As it cools, stronger molecular bonds form so when the chocolate side is put on, its already a bit cooler. No such bonds form.
