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Gregg Wallace discovers how one of Britain's largest bakeries makes up to one and a half million loaves of bread each week. Following the production of one of the nation's favourite
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Gregg Wallace discovers how one of Britain's largest bakeries makes up to one and a half million loaves of bread each week. Following the production of one of the nation's favourite loaves, he uncovers the secrets to baking four thousand loaves at once and reveals the incredible machine that can bag a loaf of bread in midair.
Cherry Healey goes inside one of the largest flour mills in the country to discover what it takes to make the perfect flour and reveals the secret science to storing bread at home.
And historian Ruth Goodman looks at why we've always been in love with the white loaf and shows the hidden killers that used to lurk in our bread.
Gregg Wallace is inside one of the world's largest chocolate factories in York to discover how they produce a staggering seven million bars a day. He'll follow the incredible 24-hour
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Gregg Wallace is inside one of the world's largest chocolate factories in York to discover how they produce a staggering seven million bars a day. He'll follow the incredible 24-hour journey - from bean to bar - of one of our bestselling chocolates and meet the team of people who work around the clock to keep up with that demand.
Cherry Healey gets hands on with the hundreds of workers on a production line in Derbyshire where the millions of chocolate boxes they produce every year are still surprisingly handmade.
Historian Ruth Goodman delves through the chocolate archives to find out what it was like working in the factories before the machines took over, and she meets the people who found love on the production line.
Gregg Wallace gets exclusive access to one of the largest fresh milk processing plants on earth to see how they get milk from cow to carton in less than 24 hours. He reveals how one
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Gregg Wallace gets exclusive access to one of the largest fresh milk processing plants on earth to see how they get milk from cow to carton in less than 24 hours. He reveals how one factory can process 2,000 litres of milk in under a minute and visits the hi-tech British farms where the cows are milked entirely by robots.
Cherry Healey discovers how milk is used to make cheese and ice cream on an epic scale and reveals why most people in the world actually can't drink milk - and what makes us unusual in Britain.
Historian Ruth Goodman investigates our complicated history with the white stuff and discovers just how tough it would have been to work as a dairy maid.
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