Inside the Factory: How Our Favorite Foods Are Made S02E02 - Crisps
The British love eating crisps. So much so that we get through a staggering half a billion crisps a day - and that takes 17 million potatoes. So why do we love the humble fried potato snack so much, and what are the secrets behind making the perfect crisp?
In the second episode of Inside The Factory, Gregg Wallace and Cherry Healey go in search of these answers and discover plenty of surprising facts along the way.
We'll see Gregg at the largest crisp factory on earth - Walkers factory in Leicester - as he follows 27 tonnes of potatoes as they are peeled, sliced and fried to make more than five million packets of crisps every 24 hours. He'll discover how each bag is filled with nitrogen to keep the crisps from going stale - and if you ever wondered how a crisp gets it flavour then we'll get to see the inside of the factory's development kitchen, where seasoning begins its crisp life as a real food dish.
Meanwhile Cherry Healey discovers the secrets of perfect crisp potatoes, and how it is all down to a potato's sugar content. She also finds out that our noses play a central role in how things taste and ambiance can be as big factor as ingredients. Plus she follows the production of Monster Munch, where the factory transforms 96 tonnes of corn into 12 million monster feet every single day.
And historian Ruth Goodman investigates who really invented the crisp: was it the Americans, as is often cited, or the British? Ruth cooks up the earliest known recipe for crisps to uncover the truth.
Inside the Factory: How Our Favorite Foods Are Made S2E2 Screenshot
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| rls info:
| rls: Inside.The.Factory.S02E02.Crisps.HDTV.x264-PLUTONiUM
| General: 2019.01.17, Docu, 58mn 55s @ 494 MiB
| Video: h264, 720x404, 25fps, CRF 21 @ 1043 Kbps
| Audio: AAC, 2 Channels @ 128 Kbps
| Subs: No Subtitles Available
| iNFO: No iMDB Link Available
epg info: |
Crisps: Gregg Wallace follows 27 tonnes of potatoes from a farm |
in Hampshire through the largest crisp factory on earth. |
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