It is interesting to note that in the early 1950's Mr. Sydney Barton, who had been appointed Managing Director in 1930, whilst visiting Denmark, was shown a huge modern factory being erected for preserving eggs and was proudly told by the Danes in charge that a completely new method was to be used. It proved to be none other than that which had produced 'Wraggs Pickled Eggs' one hundred years before.
A very substantial Cool Air Store was built, reputed to be the 'only one of its kind in the North', together with a modern Bacon warehouse and Smokehouse. An Egg Packing Licence was granted and the most up to date machinery installed to process some 30 million eggs per year.
1959 saw Wraggs introduce another idea which was eventually taken up by other Companies. Hitherto, frozen egg used by the Bakery Trade, had been packed in tins — a practice which often caused cut hands when the tins were opened and invariably resulted in waste of product. Our Company perfected a technique of packing the product in polythene bags which was very successful and comprised an important part of the Company trade until legislation regarding pasteurisation precluded the Company from making the product without what seemed to be exorbitant expenditure on new equipment; this in spite of weekly laboratory tests over a long period of time proving the product to be wholly safe.
Regrettably all these facilities were demolished in 1965 to make way for residential development and the Company moved to its present premises in Hodgson Street. The move was not without its traumas; Mr. L. N. Tiddy and Mr. S. C. Tiddy, who were to become Chairman and Managing Director respectively in 1970, being only inches away from serious injury, whilst viewing the property, when adjacent cottages, being demolished, crashed through the roof. Twelve months later, a Tower Crane, being used on a building site opposite, crashed through the roof of our premises causing extensive damage. Again, fortunately, no one was seriously injured.
A very substantial Cool Air Store was built, reputed to be the 'only one of its kind in the North', together with a modern Bacon warehouse and Smokehouse. An Egg Packing Licence was granted and the most up to date machinery installed to process some 30 million eggs per year.
1959 saw Wraggs introduce another idea which was eventually taken up by other Companies. Hitherto, frozen egg used by the Bakery Trade, had been packed in tins — a practice which often caused cut hands when the tins were opened and invariably resulted in waste of product. Our Company perfected a technique of packing the product in polythene bags which was very successful and comprised an important part of the Company trade until legislation regarding pasteurisation precluded the Company from making the product without what seemed to be exorbitant expenditure on new equipment; this in spite of weekly laboratory tests over a long period of time proving the product to be wholly safe.
Regrettably all these facilities were demolished in 1965 to make way for residential development and the Company moved to its present premises in Hodgson Street. The move was not without its traumas; Mr. L. N. Tiddy and Mr. S. C. Tiddy, who were to become Chairman and Managing Director respectively in 1970, being only inches away from serious injury, whilst viewing the property, when adjacent cottages, being demolished, crashed through the roof. Twelve months later, a Tower Crane, being used on a building site opposite, crashed through the roof of our premises causing extensive damage. Again, fortunately, no one was seriously injured.
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