9 Årstid
69 Episode
Inside the Factory - Season 5 Episode 3
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.
- År: 2025
- Land: United Kingdom
- Sjanger: Documentary
- Ettromsleilighet: BBC Two
- Nøkkelord: factory, supermarket, industry, food, production
- Regissør:
- Cast: Paddy McGuinness, Cherry Healey, Ruth Goodman
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