Inside the Factory Season 5 Episode 3 - Croissants

Airdate: 2019-Aug-13

Episode summary:

Gregg Wallace visits a croissant factory in France that produces 336,000 pastries a day, and discovers how an 83-year-old strain of yeast is used to create the perfect flavour. Cherry Healey talks to a professor who specialises in exploring human senses about the perfect way to eat a croissant and visits a farm that produces concentrated butter that is 99.8 percent fat. Plus, Ruth Goodman is in Paris investigating the croissant's surprising Austrian origins and the role of bread in the French revolution.

About Inside the Factory series:

Gregg Wallace and Cherry Healey get exclusive access to some of the largest food factories in Britain to reveal the secrets behind food production ...Show more >