Inside the Factory - Season 5 - Eps 3: Croissants
How a factory in France produces 336,000 croissants every day - from the 21 tonnes of butter, to the 83-year-old strain of yeast that packs a flavourful punch, to the layering of very thin slices of butter between sheets of dough to create the famously flaky texture. How croissants are best served - and eaten. How 'concentrated' butter produced in north Wales enhances the shelf life of croissants. The history of the croissant, thought to originate from 17th-century Austria, and emerging in its modern French form as late as 1906. How bread played a vital role in the French Revolution.
About Inside the Factory
Title: Inside the Factory
First Air Date: 2015-05-05
Last Air Date: 2025-02-04
Status: Returning Series
Rating: 7.692/10 (from 13 votes)
Language: EN
Seasons: 10
Total Episodes: 69
Network: BBC Two
Genres: Documentary
Production Companies: Voltage TV
Synopsis
Paddy McGuinness and Cherry Healey get exclusive access to some of the largest factories in Britain to reveal the secrets behind production on an epic scale.
Cast
Paddy McGuinness
Self - Presenter
Cherry Healey
Self - Presenter
Ruth Goodman
Self - Presenter
