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1
00:39:08,660 --> 00:39:13,300
This is egg white, sugar - mixed up into a marshmallow product.
2
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What, like you get in a tin? Exactly.
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Condensed milk? Condensed milk.
4
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This will be condensed milk.
5
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That'll do.
6
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Our next ingredient is also upstairs.
7
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Wahey!
8
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This will help our icing set and make it shiny.
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It's like a meringue mix. Yes.
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That will give your texture, taste.
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Once it's cooled, we add another ingredient.
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reducing down and thickening up.
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It simmers in this heated mixer for 20 minutes,
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OK, start the machine.
15
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I only did two knocks, he's playing a tune.
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There we go, he's knocked on there to tell you that it's all in.
17
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That's probably about five cups of tea for me!
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432 kilos.
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There's quite a lot of topping coming out.
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On the edge.
21
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What, here? All the way on the edge.
22
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Now, all you're doing is scraping the lip off.
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Now, work the scraper.
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HE LAUGHS EXCITEDLY
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Look at that!
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Whoa!
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MUSIC: Ride Of The Valkyries by Wagner
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Here's your sugar now.
29
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Do I need to be scared of this, John?
30
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I'll give you that.
31
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We're going to tip it out and if you can stand here,
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Another good mix for 30 minutes and it's ready.
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Yes.
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So that's why we add that. Creamy and rich!
35
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When you're eating it, it tastes quite creamy, yeah?
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Er, 42 years.
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to make sure that they don't run out.
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It's a challenge every day,
39
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What do you like about working here?
40
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The mix itself, no.
41
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The size of the mix, yes.
42
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No.
43
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Has the recipe changed in that time?
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42 years! 42 years.
45
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As quick as they make cakes...
46
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How long have you been icing Cherry Bakewells, John?
47
00:37:23,580 --> 00:37:27,140
94, 95, 96. That'll do, that'll do.
48
00:37:21,580 --> 00:37:23,580
You don't take your eye off the ball!
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Because if you take your eye off the ball, you're going to mess it up.
50
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Why is this not done automatically?
51
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and it will cover 64,000 cakes.
52
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So, it'll probably last the plant around one hour 30,
53
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How many Cherry Bakewells will this icing mix cover?
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above you, the metal part.
55
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That's the one.
56
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Just two taps.
57
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What's your normal tap?
58
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That's the most important tool of all.
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and I've got to get the sugar by tapping on a pipe?
60
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All this million pounds' worth of industry,
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He's waiting for me to tap it? Yes.
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So that it will drop down the sugar, into the bowl.
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This is a good job.
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So, what we need to do now, take this and tap on that pipe
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Liquid ingredients in, we close the lid before we call for the dry ones.
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THEY LAUGH
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That's the one!
68
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Correct! You are the icing on the cake.
69
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You pride yourself in always giving them the icing.
70
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They want it, we've got to make it.
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That's incredibly thin!
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# I do, I do, I do, I do, I do...#
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Do you play Abba in there? No!
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Take them into the wedding room? Take them into the wedding room.
75
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So, now these are ready, where do we take them? To the wedding room.
76
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Now we airbrush on the blush effect, using a dye made of beetroot.
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It does look like a flower.
78
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Well, it does look like a rose, at least.
79
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But it quickly starts to go hard, so I've got to work fast.
80
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Christine, I hear you're the woman to talk to about
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So, it's really just a millimetre thick. Yeah.
82
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pliable enough to shape into delicate petals.
83
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A special ingredient called tragacanth gum makes this icing
84
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Yeah.
85
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I can see you've layered them, and then you've twisted them round.
86
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Shamima Akhtar is showing me how to make one.
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a blush rose for one of their wedding cakes.
88
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My next challenge is another flower,
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that's quite heavy, to stick precariously
90
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royal icing got its name after it was used to decorate
91
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A mix of icing sugar, egg whites and lemon juice -
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Edible cement. Edible cement!
93
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Because it sets hard. So, it's like cement. Yeah.
94
00:43:50,340 --> 00:43:52,420
Why do you use royal icing?
95
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What's that icing? Royal icing. Royal icing.
96
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Just this icing. OK, just the icing? Yeah.
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onto the side of a cake?
98
00:42:18,460 --> 00:42:20,740
Sort myself out? Yes!
99
00:43:37,580 --> 00:43:41,020
How on earth do you get this rock-solid rose,
100
00:43:34,900 --> 00:43:37,580
So, here's a much nicer one.
101
00:43:32,780 --> 00:43:34,900
I don't think Riz would accept that!
102
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No!
103
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Look, that can be your first rose, to go on the cake.
104
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I've brought one for you specially.
105
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assembling a wedding cake. Yes.
106
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Hi, Riz, lovely to meet you. Hi, lovely to meet you.
107
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So, that gives you a lovely tulip... Yeah.
108
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The nozzle. The nozzle? Yeah.
109
00:41:24,820 --> 00:41:29,420
There's three things - the texture of the buttercream. Mm-hm.
110
00:41:21,300 --> 00:41:24,820
What is the secret to a perfect tulip?
111
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Andrea Grady makes it look easy, and I can't wait to get started!
112
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First up, it's the tulip cake.
113
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at some of her bestsellers.
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Production manager Riz Ali is challenging me to have a go
115
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..shape, OK, what else?
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for Marks & Spencer.
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where 60 specialist decorators top over eight million cakes a year
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Oldham, Greater Manchester, is home to Park Cakes,
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Cherry is steadying her hand at one of the country's biggest producers.
120
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Last year, we spent over £2 billion on birthday and wedding cakes.
121
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I love icing and iced cakes - and I'm not the only one.
122
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I like this. This is a great job!
123
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Oh, OK.
124
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Do you think I'd be sent home to have a day off? I think so, yes.
125
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Would that get past quality control? It wouldn't.
126
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But what does Riz think?
127
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If you close your eyes a little bit, then it looks amazing.
128
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Oh, look at that! There you go.
129
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Shame about the other ones, never mind!
130
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You've just got to do it lightly. Hello, there!
131
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Oh, look! There you go. That's a good one!
132
00:37:02,300 --> 00:37:04,700
No, no, you turn it off, same as you turn it on.
133
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Instead of pushing down, just bring it up.
134
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That's the saddest tulip I've ever seen!
135
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Lift.
136
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In the middle. In the middle.
137
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And then, do that. OK, here we go.
138
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That hand there, that hand there. OK, great start!
139
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And the holding of the bag.
140
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David's helping me cook up the very earliest written recipe
141
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So, take some flour and cook it in your milk.
142
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which dates back to 1651.
143
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It's from La Varenne's Le Cuisinier Francois,
144
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Yes.
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So, this is our recipe?
146
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Look. Marvellous! Ready to go.
147
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Oh, I see you've got everything here!
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for frangipane.
149
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The ingredients of this 370-year-old recipe are similar
150
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To get a taste of 17th-century Paris for myself,
151
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A fashionable scent becomes a fashionable flavour.
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Smells like frangipane.
153
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And the pair of them, the gloves and the tart, have a similar smell.
154
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So we've got the same name being applied to a particular tart.
155
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for the almond-filled tart. Ah...
156
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his master, and applied it to this much older recipe
157
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Legend has it that his maggiordomo - his butler - took the name of
158
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Would you put in more, or...?
159
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And it smells like gloves!
160
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Now, that does look good, doesn't it? Mm!
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Ooh, look at that!
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25 minutes later, it's cooked.
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I can't be trusted with anything that has to look pretty!
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I'm leaving the beautifying to you. OK.
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SHE LAUGHS
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1653, at the price of sugar - no, I wouldn't!
167
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But how does that translate into food?
168
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I've put in about two tablespoons of sugar.
169
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No spelling, no measurements.
170
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None of them, that's the way I like cooking, no measurements. Exactly!
171
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Yeah, none of them! Right.
172
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and it has all the measurements and the weights...
173
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Now, you'll notice that this is very scientific
174
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to those you'd use in a modern frangipane.
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..who has brought an unusual gift for me.
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when this square was built.
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And they were the rage in the 17th century,
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They smell of almonds. Very strongly of almonds.
179
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And what do they smell of? They smell of almonds.
180
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Yes. Sniff. Oh, yeah! They are perfumed, aren't they?
181
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Now, these are perfumed gloves. Oh, really?
182
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But what on earth has that got to do with frangipane?
183
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Ooh, a lovely new pair of red gloves!
184
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At that time, Paris was a rather different place.
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David! Nice to see you.
186
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I'm meeting French food historian David Downie...
187
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To discover the origins of this aromatic filling,
188
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Or frangipane.
189
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..a great waft of sugar and almonds.
190
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and pastries - is the smell...
191
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that hits you - besides the beautiful array of cakes
192
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If you step into any French patisserie, the first thing
193
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Now, here's the recipe for making those gloves,
194
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with the fashionable almond fragrance he perfected.
195
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Pompeo Frangipani was a perfumer whose name became synonymous
196
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A favourite of Louis XIII,
197
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There is a Marshal of France named Pompeo Frangipani.
198
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So who on earth was this...Frangipane?
199
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Oh, goodness!
200
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And if we look at them, they are called frangipane gloves.
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from the royal perfumer, a book.
202
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SHE LAUGHS
203
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They wore it on their clothes and, specifically, on their gloves.
204
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And the nobility, who could afford it, wore perfumes. Right.
205
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I believe you say "pong" in your country.
206
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So there was a certain tang to the air,
207
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Almost half a million people were crammed into a city without sewers.
208
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Wow!
209
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For one thing, the population density was about 20 times what it is today.
210
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I can't believe that you actually bake the whole thing in its tin,
211
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..so, I'm heading to the factory's icing room,
212
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for the outside world...
213
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These tarts are still a little underdressed
214
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We're not that good!
215
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HE LAUGHS
216
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inside the box!
217
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Don't tell me - you put the cherry on once you've got it
218
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and I can't believe you put the icing on once it's in the plastic.
219
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to sort out their topping.
220
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that they'll leave the factory in.
221
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They drop six at a time into the trays
222
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FUNKY MUSIC PLAYS
223
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ready for another step class.
224
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When they emerge, they're at a comfortable handling temperature,
225
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where our tarts enjoy a six minute blast of cool air.
226
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The conveyor then passes through this big yellow fridge,
227
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No, it's good.
228
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We're going to use this machine today.
229
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Will this automatically stop when it's had enough?
230
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And the first ingredient is 96 kilos of glucose syrup.
231
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We're mixing up a batch of luxurious soft fondant icing.
232
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Yeah, take the hose into there.
233
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This one's 1,000 litres!
234
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And I thought I had a big mixer at home!
235
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Yes, I'll show you.
236
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Right, OK, the great big witches' cauldron. Does that open up?
237
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Tell me you're not impressed by this - that's fantastic.
238
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Where do we make that?
239
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Right, we're making icing, right? Fondant icing, yeah.
240
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Hello, Gregg. All right, John. Morning!
241
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I'm meeting icing technician, John Harding.
242
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Round the corner.
243
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I am, it's me. How do I get up?
244
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Hello, Gregg. Are you John?
245
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and crisped up the pastry.
246
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and what we're looking to achieve at this point
247
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So, with a hand-held temperature probe,
248
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we need to check they're fully cooked.
249
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Before we can allow them to continue their journey,
250
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HE LAUGHS
251
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I could eat them without the icing, to be honest!
252
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Do you feel good about that? Yeah, they look really good, yeah.
253
00:33:55,620 --> 00:34:00,100
They march out 15 at a time with their new all-over tans.
254
00:34:20,820 --> 00:34:23,940
is a temperature of a minimum of 95 degrees.
255
00:33:49,380 --> 00:33:52,700
Eight and a half minutes in the oven has firmed up the frangipane
256
00:33:46,820 --> 00:33:49,380
are looking suitably regal.
257
00:33:43,780 --> 00:33:46,820
Almost three hours in, our Cherry Bakewells
258
00:33:31,860 --> 00:33:34,500
Cake is king! Absolutely.
259
00:33:26,980 --> 00:33:31,860
But thanks to this fragrant filling, Frangipane's name has lasted longer.
260
00:33:23,900 --> 00:33:26,980
Mm, oh, that's nutty!
261
00:33:20,060 --> 00:33:23,900
The fashion for perfumed gloves was a short-lived craze.
262
00:34:45,580 --> 00:34:47,820
And that is a perfectly dry,
263
00:35:15,860 --> 00:35:17,700
Come on, I know you see this every day.
264
00:35:11,580 --> 00:35:15,860
This ensures the pastry hardens without cracking.
265
00:35:05,300 --> 00:35:11,580
their temperature gradually drops from 75 Celsius, down to 45.
266
00:35:00,420 --> 00:35:05,300
As they saunter along 22 and a half metres of conveyors,
267
00:34:55,980 --> 00:35:00,420
Test passed, the tarts are allowed some time to chill out.
268
00:34:53,260 --> 00:34:54,700
HE CHUCKLES
269
00:34:50,980 --> 00:34:53,260
Come on, I'll nibble this if you're not looking!
270
00:34:47,820 --> 00:34:50,980
cooked all the way through, tart bottom. Yeah!
271
00:44:03,420 --> 00:44:07,020
Queen Victoria's wedding cake in 1840.
272
00:34:42,100 --> 00:34:45,580
That has not stuck to the tin, like I thought it would. No.
273
00:34:36,020 --> 00:34:38,700
Yeah, that's what I want to see. Come on, then.
274
00:34:34,180 --> 00:34:36,020
no soggy bottom.
275
00:34:31,980 --> 00:34:34,180
The next part of the bake check is to ensure that there is
276
00:34:29,540 --> 00:34:31,980
that the baking profile has been achieved.
277
00:34:27,300 --> 00:34:29,540
that the Cherry Bakewells are food safe,
278
00:34:23,940 --> 00:34:27,300
The reason it's 95 degrees, is we're looking to ensure
279
00:53:06,100 --> 00:53:07,980
You can really see the difference.
280
00:53:31,540 --> 00:53:34,180
Yeah, exactly, and what you can see is that it's got a really
281
00:53:28,900 --> 00:53:31,540
This one actually sits on top of it, like that?
282
00:53:25,660 --> 00:53:28,900
So, right inside there we have these two stones.
283
00:53:23,180 --> 00:53:25,660
So, this right here is our mill.
284
00:53:20,140 --> 00:53:23,180
ready for milling.
285
00:53:16,100 --> 00:53:20,140
As well as intensifying the flavour, roasting dries out the nuts -
286
00:53:11,580 --> 00:53:14,180
Yeah. And nutty and sweeter. Yeah.
287
00:53:07,980 --> 00:53:11,580
It's very intense, it tastes all toasted.
288
00:53:34,180 --> 00:53:37,500
thin gap between the two stones. Right.
289
00:53:03,540 --> 00:53:06,100
Oh, it's gorgeous! Yeah, exactly.
290
00:52:59,300 --> 00:53:01,660
They took their time. Yeah. Was it worth it?
291
00:52:55,980 --> 00:52:58,180
The roast takes two hours.
292
00:52:52,540 --> 00:52:55,980
which really enhances, like, the nuttiness in the almonds.
293
00:52:48,260 --> 00:52:52,540
react with each other and it creates new flavour compounds,
294
00:52:44,540 --> 00:52:48,260
called the Maillard reaction, which is where the sugars and the proteins
295
00:52:42,180 --> 00:52:44,540
specifically it's a special reaction that happens,
296
00:52:38,740 --> 00:52:42,180
The roasting process brings out all the flavours within the almond,
297
00:54:03,380 --> 00:54:06,020
And then, here, it's liquid.
298
00:54:28,660 --> 00:54:30,420
0.4% of salt.
299
00:54:24,340 --> 00:54:28,660
Butter created, there's only one other ingredient for our huge batch,
300
00:54:20,700 --> 00:54:24,340
completely rich in monounsaturated fat.
301
00:54:18,500 --> 00:54:20,700
Yeah, and it's all good fat, so it's, like,
302
00:54:16,180 --> 00:54:18,500
Yeah. And out it comes.
303
00:54:13,780 --> 00:54:16,180
Yeah. And then give them a little grind.
304
00:54:10,500 --> 00:54:13,780
When you look at an almond, you can't automatically see the oil.
305
00:54:06,020 --> 00:54:10,500
The natural oiliness of the nuts is crucial to this transformation.
306
00:52:37,060 --> 00:52:38,740
and create the butter from those?
307
00:54:02,180 --> 00:54:03,380
I know.
308
00:53:59,340 --> 00:54:02,180
roasted for two hours, it looks like the driest thing on Earth.
309
00:53:56,580 --> 00:53:59,340
What's so incredible is when you see it roasted,
310
00:53:52,620 --> 00:53:56,580
Oh, yeah, look at that!
311
00:53:46,180 --> 00:53:50,180
The mill pulverises the almonds into a smooth paste.
312
00:53:41,500 --> 00:53:46,180
and eventually get turned into kind of, like, liquid.
313
00:53:37,500 --> 00:53:41,500
And it's that tiny gap which the almonds are being pressed through,
314
00:51:16,700 --> 00:51:19,020
called a tree shaker.
315
00:51:41,620 --> 00:51:45,700
This hi-tech machine scans each almond with lasers,
316
00:51:38,700 --> 00:51:41,620
a laser machine.
317
00:51:35,420 --> 00:51:38,700
So, this is the optical sorter, which is a fancy word for saying
318
00:51:33,700 --> 00:51:35,420
So, what is this machine?
319
00:51:29,460 --> 00:51:32,340
At the factory, today's delivery is getting a once-over.
320
00:51:25,580 --> 00:51:28,060
..then graded and shipped out.
321
00:51:23,740 --> 00:51:25,580
..collected up...
322
00:51:21,620 --> 00:51:23,740
They are sun-dried...
323
00:51:45,700 --> 00:51:48,900
weeding out any damaged or discoloured nuts.
324
00:51:14,180 --> 00:51:16,700
where they are harvested by a machine which is very logically
325
00:51:11,180 --> 00:51:14,180
80% of the world's almonds come from California,
326
00:51:07,500 --> 00:51:11,180
even though we classify it as a nut, if you buy it.
327
00:51:01,660 --> 00:51:07,500
No, technically part of a fruit, and the inside of the almond is a seed,
328
00:50:58,940 --> 00:51:01,660
So, an almond isn't really a nut?
329
00:50:57,060 --> 00:50:58,940
which is a seed.
330
00:50:54,660 --> 00:50:57,060
which is soft, and then inside, you've got the almond,
331
00:50:51,420 --> 00:50:54,660
If you look at it when it's on the tree, it has a green outer shell,
332
00:52:13,500 --> 00:52:15,780
With the simple pull of a tag...
333
00:52:35,220 --> 00:52:37,060
Why not just take them in their raw state
334
00:52:33,660 --> 00:52:35,220
Why do you roast the almonds?
335
00:52:28,740 --> 00:52:31,380
where they're roasted at a low temperature.
336
00:52:26,140 --> 00:52:28,740
..then travel into the 15 metre long oven,
337
00:52:22,060 --> 00:52:24,660
The almonds pour into the hopper below...
338
00:52:19,580 --> 00:52:22,060
Whoa!
339
00:52:17,900 --> 00:52:19,580
SHE LAUGHS
340
00:52:15,780 --> 00:52:17,900
Ah! Woohoo!
341
00:54:31,860 --> 00:54:34,700
So, is that it? Yeah.
342
00:52:11,260 --> 00:52:13,500
Into the wild!
343
00:52:08,620 --> 00:52:11,260
Right, are we ready to release the nuts? Yeah.
344
00:52:03,780 --> 00:52:06,900
A tonne of graded nuts heads to the roaster.
345
00:51:57,900 --> 00:52:01,500
onto this belt and they go into a very big bag.
346
00:51:55,180 --> 00:51:57,900
and into this bucket, but all the good ones get passed down
347
00:51:51,820 --> 00:51:55,180
and they use air to shoot them out, and they'll come down
348
00:51:48,900 --> 00:51:51,820
So, there's two lasers that detect any bad almonds,
349
00:57:07,620 --> 00:57:09,100
Yes.
350
00:57:38,060 --> 00:57:39,940
I've met some great people here.
351
00:57:33,660 --> 00:57:36,180
closely followed by southerners.
352
00:57:30,420 --> 00:57:33,660
While back in the UK, northerners are the keenest consumers,
353
00:57:27,940 --> 00:57:30,420
and even Australia!
354
00:57:24,940 --> 00:57:27,940
From this factory, they head as far afield as Spain,
355
00:57:19,300 --> 00:57:23,220
Now, it's time to ship them out to our shops and supermarkets.
356
00:57:14,780 --> 00:57:19,300
It's taken a touch under four hours to make our Cherry Bakewells.
357
00:57:11,100 --> 00:57:13,380
That's today's quota and more.
358
00:57:39,940 --> 00:57:43,740
I mean, this is a very big factory, full of hi-tech equipment,
359
00:57:05,500 --> 00:57:07,620
265,000?!
360
00:57:01,580 --> 00:57:05,500
265,000 individual Cherry Bakewells.
361
00:56:58,300 --> 00:57:01,580
I don't suppose you know how many individual Cherry Bakewells?
362
00:56:56,060 --> 00:56:58,300
That'll be 4,200 boxes.
363
00:56:54,460 --> 00:56:56,060
How many cases, how many boxes?
364
00:56:52,700 --> 00:56:54,460
There'll be 52 pallets when it's full.
365
00:56:51,180 --> 00:56:52,700
How many pallets on there?
366
00:56:48,980 --> 00:56:51,180
Full of Cherry Bakewells by the end of the day.
367
00:58:10,900 --> 00:58:13,380
..into waxed jackets.
368
00:58:28,460 --> 00:59:00,030
SHE LAUGHS
369
00:58:26,780 --> 00:58:28,460
Oh, smells like linseed oil!
370
00:58:24,060 --> 00:58:26,780
..and Ruth sniffs out the history of waterproofing.
371
00:58:22,180 --> 00:58:24,060
That's breathable? That's it.
372
00:58:20,340 --> 00:58:22,180
So, that is my waterproof jacket? Yeah.
373
00:58:18,140 --> 00:58:20,340
Cherry soaks up the science of staying dry...
374
00:58:16,900 --> 00:58:18,140
CHERRY SHRIEKS
375
00:58:13,380 --> 00:58:16,900
And here's my moleskin pocket. Yep.
376
00:56:45,540 --> 00:56:48,980
Right, is that truck going to be completely full of my tarts?
377
00:58:07,620 --> 00:58:10,900
Oh, you can feel the power of it!
378
00:58:05,140 --> 00:58:07,620
..I'm helping transform raw cotton...
379
00:58:03,100 --> 00:58:05,140
That's obviously supposed to happen, right? Yes.
380
00:58:00,660 --> 00:58:01,860
Next time...
381
00:57:52,060 --> 00:57:56,660
but they still put every single cherry on top by hand.
382
00:57:48,660 --> 00:57:52,060
and they put the icing on when it's in the tray,
383
00:57:43,740 --> 00:57:48,660
but what surprised me is, they bake the pastry inside the tinfoil case
384
00:55:11,980 --> 00:55:15,940
Our completed Cherry Bakewells take one final journey
385
00:55:39,020 --> 00:55:41,740
It helps us with that, yeah.
386
00:55:35,980 --> 00:55:39,020
That's why it travels so far, just to give the icing time to set?
387
00:55:32,620 --> 00:55:35,980
actually enables us to assure that the topping is set.
388
00:55:29,540 --> 00:55:32,620
The layout of the factory and the distance that we've walked
389
00:55:26,300 --> 00:55:29,540
Why do those Cherry Bakewells have to travel so far?
390
00:55:23,620 --> 00:55:26,300
Mark, that's quite a long walk.
391
00:55:19,700 --> 00:55:22,020
in the factory's rafters.
392
00:55:15,940 --> 00:55:19,700
towards the packing area, on an elevated conveyor high up
393
00:55:41,740 --> 00:55:45,260
After their 70 metre stroll, our tarts have arrived
394
00:55:07,180 --> 00:55:09,420
since our flour delivery.
395
00:55:04,140 --> 00:55:07,180
In Staffordshire, it's been three hours and 49 minutes
396
00:54:50,340 --> 00:54:53,060
of gooey almond butter.
397
00:54:45,980 --> 00:54:50,340
have transformed six tonnes of nuts into 30,000 jars
398
00:54:43,020 --> 00:54:45,980
Two ingredients and eight hours of processing
399
00:54:37,540 --> 00:54:40,540
Yeah, for almond butter, that's all we do.
400
00:54:34,700 --> 00:54:37,540
Just almonds and salt and nothing else?
401
00:56:11,420 --> 00:56:14,300
I'm surprised they actually don't dent the tarts.
402
00:56:43,500 --> 00:56:45,540
Are those my Cherry Bakewells? They are.
403
00:56:37,580 --> 00:56:40,420
where I'm meeting factory manager, Steve Morton.
404
00:56:34,940 --> 00:56:37,580
..before racing to the distribution area,
405
00:56:28,060 --> 00:56:31,260
and then into cardboard cases, ten at a time...
406
00:56:25,220 --> 00:56:28,060
Now, the tarts slide into their red boxes
407
00:56:21,500 --> 00:56:24,100
That's correct. Gotcha!
408
00:56:18,660 --> 00:56:21,500
Ah, they're hitting those bits?
409
00:56:14,300 --> 00:56:18,660
What the suckers are doing is coming down and sucking on the tray.
410
00:50:49,380 --> 00:50:51,420
These almonds are from California.
411
00:56:09,900 --> 00:56:11,420
with a fair amount of force.
412
00:56:08,020 --> 00:56:09,900
Those suckers seem to be coming down there
413
00:56:05,060 --> 00:56:08,020
are going to take a bashing.
414
00:56:02,980 --> 00:56:05,060
I'm getting worried my beautiful Bakewells
415
00:55:59,020 --> 00:56:01,820
But are the robots getting carried away?
416
00:55:51,900 --> 00:55:55,500
Each tray of six is wrapped in a film to help keep them fresh.
417
00:55:45,260 --> 00:55:49,500
at the packing department, where we're picking up the pace.
418
00:46:20,180 --> 00:46:21,700
That's right.
419
00:46:43,460 --> 00:46:47,260
What we'd end up having to do is put more of the fondant icing in,
420
00:46:41,980 --> 00:46:43,460
No, that's right.
421
00:46:39,980 --> 00:46:41,980
to the top of the tart?
422
00:46:36,580 --> 00:46:39,980
as much as it normally does, then your icing won't go
423
00:46:32,260 --> 00:46:36,580
What happens if, say one batch of the frangipane hasn't risen
424
00:46:28,620 --> 00:46:32,260
of my precious icing onto each tart.
425
00:46:24,700 --> 00:46:28,620
These precision dollopers are dishing out 13g
426
00:46:21,700 --> 00:46:24,700
That stops anything dripping over the side.
427
00:46:47,260 --> 00:46:49,540
to achieve the correct fill level.
428
00:46:17,380 --> 00:46:20,180
So, there's a little bit of air in between each squirt.
429
00:46:14,620 --> 00:46:17,380
Yes, it's exactly the same. Eh, I'm learning!
430
00:46:11,940 --> 00:46:14,620
must be the same principle as the jam?
431
00:46:07,500 --> 00:46:11,940
The way that's going on there, and not dripping over the pastry,
432
00:46:05,620 --> 00:46:07,500
Hey, my beautiful icing!
433
00:46:03,420 --> 00:46:05,620
Hello again, mate. Hi, Gregg. You all right?
434
00:46:01,340 --> 00:46:03,420
on the main production line.
435
00:45:57,740 --> 00:46:01,340
up to a delivery tank, because Mark is waiting for it
436
00:47:04,740 --> 00:47:06,620
spot on.
437
00:47:28,900 --> 00:47:30,340
Kirsty Meakin.
438
00:47:26,100 --> 00:47:28,900
Then they're given a once-over by cherry checker,
439
00:47:23,900 --> 00:47:26,100
Can I help? Of course you can!
440
00:47:21,780 --> 00:47:23,900
Kirsty, cherries, yeah? Yes, cherries.
441
00:47:15,580 --> 00:47:19,180
French glace cherries are washed clean of their sticky syrup.
442
00:47:12,100 --> 00:47:14,060
..the cherry on top!
443
00:47:09,620 --> 00:47:12,100
the cheeky final touch is...
444
00:47:06,620 --> 00:47:09,620
Stage one of their beautification complete,
445
00:45:52,420 --> 00:45:57,740
I'm hooking my 841 kilos of sweet fondant icing
446
00:47:01,620 --> 00:47:04,740
No need to turn the tap up today, as we've got our proportions
447
00:46:58,860 --> 00:47:01,620
Is it? It is.
448
00:46:57,020 --> 00:46:58,860
of the Cherry Bakewell.
449
00:46:54,940 --> 00:46:57,020
The fondant icing is the most expensive bit
450
00:46:53,180 --> 00:46:54,940
That's all right, it's not an issue, is it?
451
00:46:51,940 --> 00:46:53,180
That's right, yeah.
452
00:46:49,540 --> 00:46:51,940
Just by turning it up a little bit, like a tap, is that right?
453
00:44:26,500 --> 00:44:28,260
don't stick to the cake, basically.
454
00:44:50,540 --> 00:44:51,940
OK, now wiggle.
455
00:44:48,740 --> 00:44:50,540
OK. Is that enough? Yeah.
456
00:44:45,180 --> 00:44:47,420
Is that enough? Yeah, let's go.
457
00:44:41,540 --> 00:44:43,340
OK, ready?
458
00:44:35,620 --> 00:44:39,700
Three fountains keep our molten chocolate at 40 degrees Celsius.
459
00:44:32,380 --> 00:44:34,260
Extreme speed!
460
00:44:30,740 --> 00:44:32,380
We've come to extreme icing.
461
00:44:28,260 --> 00:44:30,740
Are we revving things up a bit? So, we're revving it up now.
462
00:44:51,940 --> 00:44:53,980
So, you're going to give it a little shake,
463
00:44:23,820 --> 00:44:26,500
Because the chocolate sets and then the chocolate components
464
00:44:20,780 --> 00:44:23,820
We don't have long to decorate this. Why? So, the key is...
465
00:44:18,060 --> 00:44:20,780
So, this is our Chocolate Caramel Dribble Cake.
466
00:44:14,100 --> 00:44:16,940
But now for my ultimate challenge!
467
00:44:11,300 --> 00:44:13,020
You've done a good job, yeah.
468
00:44:08,860 --> 00:44:11,300
That's really good. Isn't that amazing? What do you think?
469
00:44:07,020 --> 00:44:08,860
Ta-da, it's finished!
470
00:45:14,900 --> 00:45:20,100
this is probably the least bad, but I did not dribble well.
471
00:45:47,980 --> 00:45:52,420
We're three hours, 35 minutes into production of my cakes.
472
00:45:43,620 --> 00:45:44,820
PIPES CLANG
473
00:45:32,780 --> 00:45:35,780
than decorating them, but I can live with that!
474
00:45:29,900 --> 00:45:32,780
Well, I think I can safely say that I'm better at eating cake
475
00:45:27,860 --> 00:45:29,900
Go on, then.
476
00:45:25,780 --> 00:45:27,860
I don't know about that! Oh, go on!
477
00:45:23,820 --> 00:45:25,780
Are you saying I have to go home with this one?
478
00:45:20,100 --> 00:45:23,820
No, and that's another one doesn't pass quality control, I'm afraid.
479
00:47:30,340 --> 00:47:32,180
What have I got to do?
480
00:45:12,420 --> 00:45:14,900
Of all of the cakes that I've iced today,
481
00:45:08,140 --> 00:45:10,740
on the top before it sets.
482
00:45:04,980 --> 00:45:08,140
It's a race against time to get all my chocolaty baubles
483
00:45:00,100 --> 00:45:02,260
It's all in the wiggle!
484
00:44:58,380 --> 00:45:00,100
A little bit faster, so you can...
485
00:44:56,460 --> 00:44:58,380
Why won't it go?!
486
00:44:53,980 --> 00:44:56,460
so the chocolate falls down the sides.
487
00:49:23,220 --> 00:49:25,380
Do you like it? I love it!
488
00:49:57,180 --> 00:49:59,540
There's certainly something to sing about -
489
00:49:54,340 --> 00:49:57,180
# The poet says...
490
00:49:50,100 --> 00:49:54,340
# It's cherry pink and apple blossom white
491
00:49:46,020 --> 00:49:50,100
# When your true lover comes your way
492
00:49:40,940 --> 00:49:46,020
# And apple blossom white
493
00:49:38,460 --> 00:49:40,940
# It's cherry pink
494
00:49:29,340 --> 00:49:32,020
Is there a song you sing to go with it?
495
00:49:25,380 --> 00:49:29,340
Why? It's good fun, nice people, easy job.
496
00:49:59,540 --> 00:50:02,300
all my Bakewells baked well!
497
00:49:21,260 --> 00:49:23,220
12 years? Yeah.
498
00:49:19,260 --> 00:49:21,260
How long have you been here? 12 years.
499
00:49:17,180 --> 00:49:19,260
I wish!
500
00:49:15,580 --> 00:49:17,180
Since you were 12.
501
00:49:13,300 --> 00:49:15,580
About 13 years now. 13!
502
00:49:11,180 --> 00:49:13,300
How long have you been on here, doing the cherries?
503
00:49:08,060 --> 00:49:11,180
I don't do it like the others do it, I prefer doing it my way.
504
00:49:06,220 --> 00:49:08,060
you're kind of like a double hander.
505
00:50:26,700 --> 00:50:31,900
where they make 350 tonnes of almond butter for Pip and Nut each year.
506
00:50:47,780 --> 00:50:49,380
Where do these almonds come from?
507
00:50:45,260 --> 00:50:47,780
Millions and millions of almonds. Yeah.
508
00:50:42,100 --> 00:50:45,260
About 16 bags of almonds sitting right here.
509
00:50:40,060 --> 00:50:42,100
That is a big bag of nuts.
510
00:50:38,420 --> 00:50:40,060
Boy, oh, boy!
511
00:50:36,380 --> 00:50:38,420
Lovely to meet you. So nice to meet you too.
512
00:50:34,620 --> 00:50:36,380
Hi, Pip. Hey, Cherry.
513
00:50:31,900 --> 00:50:34,620
Pippa Murray is guiding me through the process.
514
00:49:04,220 --> 00:49:06,220
You've got a massively quick technique,
515
00:50:23,420 --> 00:50:26,700
I'm visiting Petrow Foods, near Cambridge,
516
00:50:16,540 --> 00:50:20,900
Cherry couldn't resist checking out how you turn nuts into butter.
517
00:50:14,260 --> 00:50:16,540
over the last year.
518
00:50:11,100 --> 00:50:14,260
Almonds are big business, with sales shooting up
519
00:50:08,100 --> 00:50:11,100
but the basis of their filling is flavour of the month.
520
00:50:05,460 --> 00:50:08,100
These tarts were a nostalgic favourite,
521
00:50:02,300 --> 00:50:05,460
# The story goes that once a cherry tree... #
522
00:47:48,460 --> 00:47:51,220
But someone's going to get a Bakewell tart with only a quarter
523
00:48:08,100 --> 00:48:10,540
260 tonnes a year.
524
00:48:06,540 --> 00:48:08,100
you go through here?
525
00:48:04,300 --> 00:48:06,540
I don't suppose you know, do you, how many cherries
526
00:48:01,460 --> 00:48:04,300
Right, they don't get thrown away? No, no waste.
527
00:47:59,060 --> 00:48:01,460
They go upstairs, they go in the flapjack.
528
00:47:55,540 --> 00:47:59,060
What happens to the cherries we're discarding?
529
00:47:53,700 --> 00:47:55,540
I'm sure they won't.
530
00:47:51,220 --> 00:47:53,700
of a cherry and they're going to think I'm responsible!
531
00:48:10,540 --> 00:48:13,220
I wouldn't have imagined there were that many cherries in the world.
532
00:47:45,980 --> 00:47:48,460
I will. If you've got an eagle eye.
533
00:47:43,460 --> 00:47:45,980
I'm going to miss bits. I'm sure you won't.
534
00:47:40,900 --> 00:47:43,460
Can we slow the machine down? No.
535
00:47:38,420 --> 00:47:40,900
They'll come on the... Hang on, hang on, that's too fast!
536
00:47:36,420 --> 00:47:38,420
Tip it there.
537
00:47:34,020 --> 00:47:36,420
We have to take the bad ones out.
538
00:47:32,180 --> 00:47:34,020
We basically have to sort through them.
539
00:48:37,140 --> 00:48:39,220
Mate, I haven't stopped washing my hands in here.
540
00:49:02,140 --> 00:49:04,220
Oh, I see.
541
00:48:58,140 --> 00:49:02,140
the cherries on the right way round, with them being half cherries.
542
00:48:54,860 --> 00:48:58,140
Um, no, we haven't found a machine yet that'd be able to put
543
00:48:52,220 --> 00:48:54,860
Here, surely you can get a machine to do this, right?
544
00:48:49,380 --> 00:48:52,220
but make sure you're putting them in the middle.
545
00:48:46,140 --> 00:48:49,380
Get a handful of cherries, go all the way along,
546
00:48:42,060 --> 00:48:46,140
Now I want to get stuck in, and Sue Lawton is showing me how.
547
00:48:39,220 --> 00:48:42,060
All our staff regularly wash their hands.
548
00:29:17,860 --> 00:29:20,740
..and, of course, sweet pastries.
549
00:48:34,940 --> 00:48:37,140
No, that's right, Gregg. Have you washed your hands?
550
00:48:33,300 --> 00:48:34,940
They're not wearing any gloves.
551
00:48:27,100 --> 00:48:31,460
A team of 12 places each individual half cherry by hand.
552
00:48:24,980 --> 00:48:27,100
Can I put them down? They're heavy!
553
00:48:22,180 --> 00:48:24,980
Hey, I've got cherries!
554
00:48:14,940 --> 00:48:16,820
You'd be surprised.
555
00:48:13,220 --> 00:48:14,940
I know!
556
00:10:00,860 --> 00:10:03,300
The flavours are there, aren't they?
557
00:10:31,180 --> 00:10:34,220
because... Saying, "This is our regional speciality"?
558
00:10:25,620 --> 00:10:31,180
so they kind of put Bakewell with the pudding to lure in the tourists,
559
00:10:21,980 --> 00:10:25,620
and people wanted a piece of the pie - or the pudding, so to speak -
560
00:10:16,180 --> 00:10:21,980
And everyone went to the nearby spa towns of Matlock Bath and Buxton,
561
00:10:14,420 --> 00:10:16,180
a lot of Victorian tourists.
562
00:10:11,140 --> 00:10:14,420
I think it's because the railways came here, and with it,
563
00:10:06,580 --> 00:10:11,140
So how did this sweet-meat pudding become associated with the town?
564
00:10:03,300 --> 00:10:06,580
It's just missing the name Bakewell.
565
00:10:34,220 --> 00:10:35,660
Yes, because if you...
566
00:09:58,460 --> 00:10:00,860
It's good. Mm.
567
00:09:53,780 --> 00:09:55,740
but the proof's in the pudding.
568
00:09:50,300 --> 00:09:53,780
Its fruit layer is candied peel, rather than jam,
569
00:09:47,420 --> 00:09:50,300
it's exactly the same as a Bakewell pudding.
570
00:09:45,020 --> 00:09:47,420
but if you look at the ingredients and the method,
571
00:09:41,220 --> 00:09:45,020
The only difference is it's called a sweet-meat pudding here,
572
00:09:39,300 --> 00:09:41,220
So, that's a full century earlier.
573
00:09:36,740 --> 00:09:39,300
It was written in 1727.
574
00:11:03,060 --> 00:11:06,740
Well, in the recipes, there have been some differences towards
575
00:11:31,700 --> 00:11:32,940
Right.
576
00:11:28,500 --> 00:11:31,700
version that we know today as a Bakewell tart.
577
00:11:24,100 --> 00:11:28,500
It's getting more cakey. We are moving towards the more frangipane
578
00:11:22,500 --> 00:11:24,100
So it's getting more cakey?
579
00:11:19,180 --> 00:11:22,500
starts to look exactly like a Bakewell tart.
580
00:11:14,860 --> 00:11:19,180
the first time that the recipe of a Bakewell pudding
581
00:11:09,980 --> 00:11:14,860
here in Mrs Leyel's book - is very significant, because this is
582
00:11:06,740 --> 00:11:09,980
the 20th century, and one particular one -
583
00:09:33,380 --> 00:09:36,740
There is a recipe in this book - The Compleat Housewife.
584
00:11:00,420 --> 00:11:03,060
How does it become a Bakewell tart?
585
00:10:55,100 --> 00:11:00,420
this winning combination of almond and fruit flavours in all its forms.
586
00:10:50,700 --> 00:10:55,100
so successful that the word "Bakewell" became a shorthand for
587
00:10:45,900 --> 00:10:50,700
The creation of the Bakewell pudding was a masterstroke of marketing,
588
00:10:42,460 --> 00:10:45,900
I would never have guessed.
589
00:10:39,100 --> 00:10:42,460
An invented local speciality to haul in the tourists? Yes, yes.
590
00:10:35,660 --> 00:10:39,100
If you're on holiday, you want to eat the local specialities.
591
00:08:14,860 --> 00:08:16,860
sort of egg custard mixture.
592
00:08:38,860 --> 00:08:43,820
I mean, how did the pudding and the town get so closely entwined?
593
00:08:34,380 --> 00:08:38,860
I've enlisted the help of food historian Regula Ysewijn.
594
00:08:30,740 --> 00:08:34,380
We just keep passing places selling Bakewell puddings.
595
00:08:29,180 --> 00:08:30,740
Oh, there's another one!
596
00:08:25,660 --> 00:08:29,180
will help lead me to the cherry-topped version.
597
00:08:21,980 --> 00:08:25,660
I'm hoping that investigating the origins of the pudding
598
00:08:19,140 --> 00:08:21,980
and it's the one that the town's famous for.
599
00:08:16,860 --> 00:08:19,140
It's actually the one that's made in the town,
600
00:08:43,820 --> 00:08:46,180
Well, we're heading to the Rutland Arms.
601
00:08:12,020 --> 00:08:14,860
it kind of sinks into a rich, gooey, decadent, almondy,
602
00:08:09,180 --> 00:08:12,020
but no flour. So rather than rising up like a sponge,
603
00:08:05,980 --> 00:08:09,180
and a layer of strawberry jam at the bottom, like your Bakewell tart,
604
00:08:04,140 --> 00:08:05,980
it's got a similar sweet, almondy flavour
605
00:08:01,060 --> 00:08:04,140
The puddings, actually, the sort of locals' product,
606
00:07:59,060 --> 00:08:01,060
Oh, yeah. it's quite a significant difference.
607
00:07:57,820 --> 00:07:59,060
Oh, is there a difference?
608
00:07:54,380 --> 00:07:57,820
We're actually famous for our Bakewell puddings, rather than our Cherry Bakewells.
609
00:09:08,620 --> 00:09:14,380
When would this have been? Around 1851-1857, in between that time.
610
00:09:31,860 --> 00:09:33,380
well before this date.
611
00:09:27,380 --> 00:09:31,860
a Bakewell pudding was being made and eaten all around Britain
612
00:09:23,540 --> 00:09:27,380
Regula has found evidence suggesting that something very like
613
00:09:20,060 --> 00:09:21,780
It's not that simple.
614
00:09:18,380 --> 00:09:20,060
..it's not that easy.
615
00:09:17,180 --> 00:09:18,380
Mm...
616
00:09:15,980 --> 00:09:17,180
Is it true?
617
00:09:14,380 --> 00:09:15,980
What a great story. Yeah.
618
00:11:32,940 --> 00:11:34,740
So, hang on now...
619
00:09:05,500 --> 00:09:08,620
And that's how Bakewell got full of Bakewell puddings.
620
00:09:03,180 --> 00:09:05,500
"We'll just call it a Bakewell pudding."
621
00:09:01,380 --> 00:09:03,180
She thought, "Well, this is nice."
622
00:08:57,340 --> 00:09:01,380
Just got it wrong, and something edible came out of it? Exactly.
623
00:08:54,300 --> 00:08:57,340
and, by mistake, invented the Bakewell pudding.
624
00:08:52,020 --> 00:08:54,300
and she misread the recipe
625
00:08:46,180 --> 00:08:52,020
And the story goes that a member of staff was ordered to make puddings,
626
00:13:57,780 --> 00:14:00,740
So the paste that you made upstairs earlier,
627
00:14:21,980 --> 00:14:26,580
The uncooked pastry goes straight into the little foil
628
00:14:20,420 --> 00:14:21,980
That's right, yes.
629
00:14:17,260 --> 00:14:20,420
Are they the little foils that are actually in the box?
630
00:14:15,220 --> 00:14:17,260
For the next part of the process, we use foils.
631
00:14:08,380 --> 00:14:13,780
21g at a time, ready to head into individual baking trays.
632
00:14:05,380 --> 00:14:08,380
At the bottom of the chute, the pastry is divided up,
633
00:14:02,580 --> 00:14:05,380
It's actually now in this chute.
634
00:14:00,740 --> 00:14:02,580
you placed onto the nibblers.
635
00:14:26,580 --> 00:14:28,500
that we take out of the box? Correct.
636
00:13:56,020 --> 00:13:57,780
That's absolutely right, yeah.
637
00:13:53,860 --> 00:13:56,020
This is when it starts to look like cakes, right?
638
00:13:51,940 --> 00:13:53,860
..where I'm rejoining Mark.
639
00:13:50,620 --> 00:13:51,940
Fabulous.
640
00:13:46,700 --> 00:13:50,620
and the start of our Cherry Bakewell production line...
641
00:13:42,340 --> 00:13:46,700
From the mixing bay, gravity drops our pastry to the floor below,
642
00:13:38,620 --> 00:13:40,780
A tonne an hour? A tonne an hour.
643
00:13:34,140 --> 00:13:38,620
No, not at all. In fact, it'll eat probably 1,000kg, actually, an hour.
644
00:14:46,180 --> 00:14:50,940
15 foils at a time are dropped down onto the conveyor belt,
645
00:15:15,780 --> 00:15:18,180
And the margarine causes the separation of the die
646
00:15:12,540 --> 00:15:15,780
Predominantly, because the die's hot - it's heated.
647
00:15:09,060 --> 00:15:12,540
..why doesn't it stick to the die when it comes back up again?
648
00:15:07,420 --> 00:15:09,060
..the pastry's sticky... Yeah.
649
00:15:04,580 --> 00:15:07,420
Tell me, where that die pushes down on the pastry... Yeah.
650
00:15:00,100 --> 00:15:02,740
and imprint the crimps in the top.
651
00:14:55,660 --> 00:15:00,100
..then metal punches - called dies - press down, push up the sides
652
00:14:50,940 --> 00:14:54,180
the pastry drops in...
653
00:13:31,780 --> 00:13:34,140
It doesn't take long for it to eat that, does it?
654
00:14:42,620 --> 00:14:46,180
so it stops the pastry from being baked in.
655
00:14:39,980 --> 00:14:42,620
Margarine heats up and it releases the oils,
656
00:14:36,780 --> 00:14:39,980
One of the key ingredients is margarine.
657
00:14:34,780 --> 00:14:36,780
Well, how does the pastry not stick to them?
658
00:14:32,260 --> 00:14:34,780
So do you grease these? No.
659
00:14:30,620 --> 00:14:32,260
Now I never knew that.
660
00:14:28,500 --> 00:14:30,620
And you cook them in that? Correct.
661
00:11:59,700 --> 00:12:02,660
Then we have the Bakewell tart,
662
00:12:21,860 --> 00:12:23,940
It was invented in the 1970s.
663
00:12:19,460 --> 00:12:21,860
This is another piece of clever marketing.
664
00:12:16,460 --> 00:12:19,460
"of my new Cherry Bakewells, of course," he said.
665
00:12:14,940 --> 00:12:16,460
MR KIPLING: "To put on top
666
00:12:12,540 --> 00:12:14,940
the other day, and I asked what they were for.
667
00:12:09,500 --> 00:12:12,540
TV AD: I saw a lot of cherries in the bakery
668
00:12:05,420 --> 00:12:09,500
which is the last stage of our journey, really.
669
00:12:02,660 --> 00:12:05,420
and now we have the Cherry Bakewell,
670
00:12:23,940 --> 00:12:29,620
They made it into an iced Bakewell tart, which you can keep for longer
671
00:11:56,460 --> 00:11:59,700
And then it moves onto a Bakewell pudding. Yeah.
672
00:11:52,220 --> 00:11:56,460
We first have the sweet-meat pudding...1727. Yeah.
673
00:11:45,940 --> 00:11:52,220
This gives us a really good insight into how food can evolve.
674
00:11:44,260 --> 00:11:45,940
Not yet, exactly.
675
00:11:42,220 --> 00:11:44,260
the Cherry Bakewell? Not yet?
676
00:11:37,500 --> 00:11:42,220
Because you're saying a Bakewell tart, but you don't mean
677
00:11:34,740 --> 00:11:37,500
..we're nearly there, but we're not quite there, are we?
678
00:12:58,420 --> 00:13:01,740
Back in Stoke, we're one hour, 19 minutes in,
679
00:13:25,700 --> 00:13:30,540
..where 672 rotating teeth chew it up into little bits.
680
00:13:23,180 --> 00:13:25,700
There she goes.
681
00:13:19,380 --> 00:13:23,180
so it's sent through what they call the nibblers...
682
00:13:14,500 --> 00:13:19,380
But this big ball of dough would clog up the delivery chute,
683
00:13:10,380 --> 00:13:14,500
Now that is a beautiful pastry mix.
684
00:13:06,940 --> 00:13:09,220
has been mixing for 90 seconds.
685
00:13:05,180 --> 00:13:06,940
of shortcrust pastry
686
00:13:01,740 --> 00:13:05,180
and my massive 165kg batch
687
00:07:53,140 --> 00:07:54,380
HE SIGHS DEEPLY
688
00:12:48,740 --> 00:12:50,220
..they're very tasty.
689
00:12:46,420 --> 00:12:48,740
they all have one thing in common...
690
00:12:42,420 --> 00:12:46,420
but whether the Bakewell in all its forms was dreamt up here or not,
691
00:12:39,220 --> 00:12:42,420
The town may not claim the cherry version as its own,
692
00:12:35,820 --> 00:12:37,500
Fabulous!
693
00:12:33,980 --> 00:12:35,820
can enjoy a Bakewell tart.
694
00:12:29,620 --> 00:12:33,980
and mass manufacture, so everyone - even outside of Derbyshire -
695
00:02:58,020 --> 00:03:00,660
Anything particular about this flour for the shortcrust?
696
00:03:16,540 --> 00:03:17,700
Thank you.
697
00:03:12,140 --> 00:03:14,980
I really like that bald head and glasses look, Mark.
698
00:03:10,980 --> 00:03:12,140
Can I just say...?
699
00:03:08,740 --> 00:03:10,980
I want to see this. Be my guest.
700
00:03:07,060 --> 00:03:08,740
Over a quarter of a million.
701
00:03:04,900 --> 00:03:07,060
How many tarts are you likely to make today?
702
00:03:02,300 --> 00:03:04,900
High protein flour is more suitable for bread.
703
00:03:00,660 --> 00:03:02,300
Yeah, it's a low protein flour. Right.
704
00:03:17,700 --> 00:03:19,380
Enough larking about...
705
00:02:56,660 --> 00:02:58,020
It's a shortcrust pastry.
706
00:02:54,380 --> 00:02:56,660
What pastry is in a Bakewell tart?
707
00:02:51,500 --> 00:02:54,380
How much flour on a truck? 27 metric tonnes.
708
00:02:48,660 --> 00:02:51,500
Hi, Gregg. Mark. Pleased to meet you. Gregg.
709
00:02:44,100 --> 00:02:47,500
Greeting it is production manager Mark Burnett.
710
00:02:38,300 --> 00:02:42,460
a lorry does an articulated dance to manoeuvre into position.
711
00:02:37,020 --> 00:02:38,300
Three times a week,
712
00:02:29,300 --> 00:02:32,260
Production begins with a delivery of flour.
713
00:03:37,220 --> 00:03:42,660
as compressed air pushes our flour up into the 17-metre-high silos.
714
00:04:11,940 --> 00:04:14,780
literally short to stop it being tough.
715
00:04:08,420 --> 00:04:11,940
The "short" is about keeping the protein chains within the pastry
716
00:04:06,740 --> 00:04:08,420
Why does it make it short?
717
00:04:02,980 --> 00:04:06,740
Tell me, what is the "short" in shortcrust?
718
00:03:59,740 --> 00:04:02,980
Paul. Hiya. Nice to meet you.
719
00:03:55,500 --> 00:03:59,740
He's going to turn it into light, crumbly shortcrust pastry.
720
00:03:50,260 --> 00:03:55,500
..where the appropriately named Paul Baker is the mixing manager.
721
00:03:44,700 --> 00:03:50,260
From there, it's pumped directly into the mixing bay...
722
00:02:21,420 --> 00:02:24,860
..the Mr Kipling Cherry Bakewell.
723
00:03:34,980 --> 00:03:37,220
The clock is ticking,
724
00:03:31,140 --> 00:03:32,140
Yeah.
725
00:03:29,540 --> 00:03:31,140
I was never that bright. Can I?
726
00:03:26,660 --> 00:03:29,540
The green one that says "start filling", right? That's the one.
727
00:03:24,420 --> 00:03:26,660
Right, which one? It's the green button. The one...
728
00:03:21,780 --> 00:03:24,420
We need to get the flour off the lorry.
729
00:03:19,380 --> 00:03:21,780
..these Bakewells won't make themselves.
730
00:00:26,780 --> 00:00:30,340
..cos that's exactly what they make in this huge factory!
731
00:00:54,220 --> 00:00:55,500
I'm Cherry Healey...
732
00:00:51,820 --> 00:00:54,220
it inside the box!
733
00:00:49,660 --> 00:00:51,820
Don't tell me...you put the cherry on once you've got
734
00:00:47,340 --> 00:00:49,660
and now you put the icing on once it's in the plastic.
735
00:00:43,340 --> 00:00:47,340
I can't believe that you actually bake the whole thing in its tin,
736
00:00:38,500 --> 00:00:43,340
This time, I'm unpacking the production secrets of these tiny tarts.
737
00:00:36,740 --> 00:00:38,500
I've got cherries!
738
00:00:34,940 --> 00:00:36,740
I'm Gregg Wallace.
739
00:00:55,500 --> 00:00:56,780
Oh, look at that!
740
00:00:25,420 --> 00:00:26,780
Well, you're in luck...
741
00:00:23,380 --> 00:00:25,420
I LOVE a Cherry Bakewell.
742
00:00:21,820 --> 00:00:23,380
Do you know what, Gregg?
743
00:00:19,860 --> 00:00:21,820
Everyone's got their favourite.
744
00:00:14,500 --> 00:00:18,700
Spending more than £125 million each year.
745
00:00:10,220 --> 00:00:14,500
We tuck into over ten million of them every week.
746
00:00:07,580 --> 00:00:10,220
us Brits LOVE our sweet pies and tarts.
747
00:00:05,740 --> 00:00:07,580
fruit or nut-filled,
748
00:01:19,100 --> 00:01:22,820
But what on earth has that got to do with frangipane?
749
00:02:16,980 --> 00:02:21,420
But we're following production of one of their best sellers...
750
00:02:10,780 --> 00:02:15,340
That includes iced slices, fruit cakes and pies.
751
00:02:02,380 --> 00:02:08,020
This ten-acre site produces over 50 tonnes of baked goods every day.
752
00:01:57,660 --> 00:02:02,380
This is the Premier Foods factory in Stoke-on-Trent, Staffordshire.
753
00:01:33,740 --> 00:01:35,940
Welcome to Inside The Factory.
754
00:01:30,060 --> 00:01:33,740
Getting through over five tonnes of pastry.
755
00:01:24,420 --> 00:01:30,060
this factory will produce over a quarter of a million Cherry Bakewells.
756
00:01:22,820 --> 00:01:24,420
In the next 24 hours,
757
00:04:14,780 --> 00:04:16,740
How does that work? Would you mind telling me?
758
00:01:16,860 --> 00:01:19,100
Ooh, a lovely new pair of red gloves!
759
00:01:12,580 --> 00:01:16,860
the fragrant filling that gives Bakewell tarts their heart.
760
00:01:09,300 --> 00:01:12,580
And historian Ruth Goodman is sniffing out the origins of
761
00:01:05,860 --> 00:01:09,300
..but I don't often have a ruler in the kitchen to measure pastry.
762
00:01:03,780 --> 00:01:05,860
I don't want to sound like I'm not committed...
763
00:01:00,380 --> 00:01:03,780
Ideally, you want between three and five millimetres.
764
00:00:56,780 --> 00:01:00,380
..and I'm learning how to swerve a soggy bottom in my home baking.
765
00:06:24,980 --> 00:06:27,700
You would normally put this baking powder in something
766
00:06:44,700 --> 00:06:48,140
Ingredients complete, we can mix them together.
767
00:06:41,860 --> 00:06:43,220
Absolutely.
768
00:06:40,020 --> 00:06:41,860
No, no, no, no. But enough to open it up?
769
00:06:38,220 --> 00:06:40,020
Not enough to let the pastry rise?
770
00:06:36,820 --> 00:06:38,220
to allow it to bake quicker.
771
00:06:32,980 --> 00:06:36,820
the pastry texture to allow the moisture to drive out,
772
00:06:29,060 --> 00:06:32,980
Yes. But what we're doing is using the baking powder to open up
773
00:06:27,700 --> 00:06:29,060
that you wanted to rise.
774
00:06:49,580 --> 00:06:54,780
Two hydraulic arms lift our mixing bowl off the floor and into position.
775
00:06:21,020 --> 00:06:24,980
followed by 160g of baking powder.
776
00:06:18,180 --> 00:06:21,020
We add 600g of salt,
777
00:06:15,220 --> 00:06:18,180
..but it's not quite ready yet.
778
00:06:08,540 --> 00:06:15,220
This super-sized mix will make enough pastry for 7,500 Cherry Bakewells...
779
00:06:05,700 --> 00:06:08,540
It'll be around 165 kilos.
780
00:06:03,940 --> 00:06:05,700
So the weight we've got there now is...?
781
00:06:00,660 --> 00:06:03,940
The flour's gone in now. 96 kilos of flour, yeah.
782
00:05:58,140 --> 00:06:00,660
Genius. Yeah. Absolute genius.
783
00:07:27,700 --> 00:07:30,740
This place is packed with bakeries...
784
00:07:51,700 --> 00:07:53,140
Have you got any Cherry Bakewells?
785
00:07:49,740 --> 00:07:51,700
Morning! Morning.
786
00:07:46,460 --> 00:07:49,740
but I can't see a Cherry Bakewell anywhere.
787
00:07:45,140 --> 00:07:46,460
I may be in Bakewell,
788
00:07:41,380 --> 00:07:43,780
And they certainly don't have a cherry on top.
789
00:07:38,380 --> 00:07:41,380
and none of them have icing on.
790
00:07:34,460 --> 00:07:38,380
It's funny. All these Bakewells in all these bakery windows,
791
00:07:30,740 --> 00:07:33,220
..but there's something strange going on.
792
00:05:53,380 --> 00:05:58,140
hot and cold water to try and keep it around the 24, 25 degree mark.
793
00:07:20,540 --> 00:07:23,060
that gave them their name - Bakewell.
794
00:07:16,580 --> 00:07:20,540
And she reckoned it was a good bet to start in the Derbyshire town
795
00:07:12,660 --> 00:07:16,580
Ruth is checking out the history of these cherry-topped tarts.
796
00:07:10,300 --> 00:07:12,660
While my pastry's getting a good workout,
797
00:07:01,900 --> 00:07:04,780
into soft, crumbly shortcrust.
798
00:06:58,300 --> 00:07:01,900
It'll take just 90 seconds to combine all seven ingredients
799
00:06:54,780 --> 00:06:56,620
All the way up? Yeah, yeah.
800
00:04:33,500 --> 00:04:34,700
Yeah.
801
00:04:57,940 --> 00:05:01,060
Made from vegetable oil, it's very similar to the stuff
802
00:04:53,980 --> 00:04:57,940
40 kilograms of margarine are automatically dropped in.
803
00:04:50,740 --> 00:04:53,980
That's the margarine going into the bottom of the bowl.
804
00:04:48,940 --> 00:04:50,740
Right, what's going in there first?
805
00:04:45,020 --> 00:04:48,940
..and now that should start putting ingredients in the mixing bowl.
806
00:04:43,020 --> 00:04:45,020
so you press eight...
807
00:04:39,420 --> 00:04:43,020
The recipe for Cherry Bakewells' pastry is number eight,
808
00:04:34,700 --> 00:04:39,420
Swerving this stringy disaster zone requires computerised precision.
809
00:05:01,060 --> 00:05:02,900
you'd buy at the supermarket,
810
00:04:32,020 --> 00:04:33,500
Oh, OK. That's what it is?
811
00:04:29,460 --> 00:04:32,020
Right. No-one's ever explained that to me.
812
00:04:25,940 --> 00:04:29,460
all get together and make a stringy, gooey mess. Simple.
813
00:04:22,540 --> 00:04:25,940
it wraps all the flour particles up in fat, so they can't
814
00:04:19,420 --> 00:04:22,540
If you use a higher proportion of fat to flour,
815
00:04:18,060 --> 00:04:19,420
OK, so when...
816
00:04:16,740 --> 00:04:18,060
I've got no idea how that works.
817
00:05:23,820 --> 00:05:25,340
I love this!
818
00:05:49,660 --> 00:05:53,380
bulk ingredients, does a clever little calculation, and then blends
819
00:05:46,420 --> 00:05:49,660
So, the computer also takes the temperature of all these
820
00:05:43,700 --> 00:05:46,420
which is the optimum temperature for the fat to work.
821
00:05:40,940 --> 00:05:43,700
We try and sort of hit a pastry temperature of around 25,
822
00:05:36,060 --> 00:05:40,940
making sure the margarine is soft enough to mix properly with the flour.
823
00:05:33,540 --> 00:05:36,060
The computer is also controlling the temperature,
824
00:05:30,460 --> 00:05:33,540
followed by 13 litres of water.
825
00:05:25,340 --> 00:05:30,460
On top of our margarine goes 13.5 kilograms of sugar,
826
00:15:18,180 --> 00:15:19,940
from the pastry case.
827
00:05:21,580 --> 00:05:23,820
..the computer's doing the same thing? The same thing.
828
00:05:17,180 --> 00:05:21,580
Like at home, we would tip in the bag and look at the reading... Yeah, yeah. Absolutely.
829
00:05:12,900 --> 00:05:17,180
the scales has read off 96 kilos, and then it stops.
830
00:05:09,100 --> 00:05:12,900
So the recipe - let's say it wants 96 kilos of flour - it waits till
831
00:05:07,580 --> 00:05:09,100
That is a weigh scale.
832
00:05:05,500 --> 00:05:07,580
What is that sitting on?
833
00:05:02,900 --> 00:05:05,500
just without its familiar yellow colouring.
834
00:24:21,180 --> 00:24:22,820
Coconut? Yeah.
835
00:24:39,860 --> 00:24:42,300
That doesn't all go in there, does it? Yeah.
836
00:24:37,940 --> 00:24:39,860
in a little glass jar like that.
837
00:24:36,180 --> 00:24:37,940
I've got almond essence at home,
838
00:24:34,460 --> 00:24:36,180
Almond essence? Yeah.
839
00:24:32,540 --> 00:24:34,460
Now there's just the flavour to go in.
840
00:24:28,100 --> 00:24:31,020
Coconut also helps thicken up our mix.
841
00:24:24,500 --> 00:24:28,100
It's like the almonds, for the texture and the flavour.
842
00:24:22,820 --> 00:24:24,500
Why coconut?
843
00:24:42,300 --> 00:24:45,100
What, all of that? Yeah. All that.
844
00:24:19,100 --> 00:24:21,180
So, what's this? Coconut.
845
00:24:15,820 --> 00:24:19,100
including an unexpected ingredient.
846
00:24:14,260 --> 00:24:15,820
But there's still more to go in,
847
00:24:10,820 --> 00:24:14,260
You can't have frangipane without almonds, can you? No.
848
00:24:07,740 --> 00:24:10,820
Just tip it in, yeah? Yeah.
849
00:24:06,300 --> 00:24:07,740
We're just waiting for yours now.
850
00:24:02,460 --> 00:24:06,300
Flour, water, fat, sugar, egg.
851
00:24:01,220 --> 00:24:02,460
Yeah. What's in there?
852
00:25:12,780 --> 00:25:15,220
Hang on a minute, hang on a minute, hang on a minute...
853
00:25:34,820 --> 00:25:36,940
If you just want to slowly open the valve?
854
00:25:33,180 --> 00:25:34,820
an almighty mess? Yeah.
855
00:25:30,780 --> 00:25:33,180
So if we start pouring and we move that, we are going to have
856
00:25:28,180 --> 00:25:30,780
You literally have a look? It doesn't clamp in place? No.
857
00:25:24,740 --> 00:25:28,180
How do you know it's in the right place? Look.
858
00:25:21,900 --> 00:25:24,740
Just through a hole in the floor? Yeah.
859
00:25:18,140 --> 00:25:21,900
Yeah, it's a delivery pipe down to the hoppers underneath on the line.
860
00:25:15,220 --> 00:25:18,140
So what is that? Is that going to go through the floor?
861
00:23:58,860 --> 00:24:01,220
What's this? Have you started making the mix without me?
862
00:25:10,700 --> 00:25:12,780
to our little tarts.
863
00:25:07,900 --> 00:25:10,700
Now the challenge is getting it from this big tub
864
00:25:02,220 --> 00:25:06,660
A quick 60-second blast transforms it into a smooth paste.
865
00:24:56,500 --> 00:24:59,940
Or...maybe it's better that we get it mixed first?
866
00:24:53,220 --> 00:24:55,260
I could spoon that out now.
867
00:24:51,100 --> 00:24:53,220
Strong, isn't it? Yeah, but it's beautiful.
868
00:24:45,100 --> 00:24:51,100
655g will flavour all 148kg of mix.
869
00:22:41,340 --> 00:22:42,420
All right, good. Great.
870
00:23:01,340 --> 00:23:05,180
Frangipane, of course, is an almond flavoured cream. Yeah.
871
00:22:58,700 --> 00:23:01,340
So we're getting the ingredients together for the frangipane.
872
00:22:55,660 --> 00:22:58,700
Because people have nut allergies, right? Yeah. I gotcha, I gotcha.
873
00:22:52,940 --> 00:22:55,660
We don't want it to cause contamination with anything else.
874
00:22:50,580 --> 00:22:52,940
Well, we keep them separate cos it's a nut product.
875
00:22:47,740 --> 00:22:50,580
Why are they in a cage here? Why are they locked away?
876
00:22:44,060 --> 00:22:47,740
I'm meeting mixing bay operative Khalid Hussain.
877
00:22:42,420 --> 00:22:44,060
I've come to get me almonds, right?
878
00:23:05,180 --> 00:23:06,820
It goes into lots of cakes.
879
00:22:40,180 --> 00:22:41,340
Khalid? Ey-up.
880
00:22:38,980 --> 00:22:40,180
Hey.
881
00:22:33,300 --> 00:22:37,540
I've been sent to a high-security zone to collect the next ingredient.
882
00:22:29,500 --> 00:22:33,300
Back in Stoke, on our industrial pie production line,
883
00:22:16,980 --> 00:22:19,180
That's a good pie. It is, isn't it?
884
00:22:15,420 --> 00:22:16,980
Mm-mm! Mm-mm!
885
00:22:08,940 --> 00:22:12,460
My first-ever pie that doesn't have a soggy bottom!
886
00:22:06,780 --> 00:22:08,940
Wow! Look at that!
887
00:23:31,220 --> 00:23:35,420
and passed over a strong magnet to make sure the batch is clear
888
00:23:57,180 --> 00:23:58,860
I've got the sieved almonds.
889
00:23:51,820 --> 00:23:57,180
where Dave Alcock is as nutty as I am about this fragrant filling.
890
00:23:48,260 --> 00:23:51,820
I'm taking my ground almonds back to the mixing bay,
891
00:23:46,820 --> 00:23:48,260
From the nut room,
892
00:23:42,780 --> 00:23:45,420
Now we take it to make the frangipane.
893
00:23:41,540 --> 00:23:42,780
Now what?
894
00:23:39,100 --> 00:23:41,540
That's it.
895
00:23:35,420 --> 00:23:39,100
of any fragments of shell or metal.
896
00:25:36,940 --> 00:25:38,260
I'm a bit nervous.
897
00:23:26,540 --> 00:23:31,220
Our ground almonds are shaken through a 2.5mm mesh,
898
00:23:19,420 --> 00:23:22,780
From here, they go to the sieve area to get sieved.
899
00:23:16,380 --> 00:23:19,420
We've got our beautiful almonds - where do we go now?
900
00:23:13,340 --> 00:23:16,380
Right. And it's important to be precise, right? Yeah.
901
00:23:11,900 --> 00:23:13,340
Two kilograms.
902
00:23:09,340 --> 00:23:11,900
So, how much of that do we need?
903
00:23:06,820 --> 00:23:09,340
It's one of my favourite flavours in the world, actually.
904
00:27:51,820 --> 00:27:54,460
Not at this stage, not pre-bake.
905
00:28:17,460 --> 00:28:20,660
They regulate from 195 degrees in the first burner,
906
00:28:12,340 --> 00:28:17,460
Inside, our tarts head through a series of different heat zones.
907
00:28:10,060 --> 00:28:12,340
and as thoroughly as we do.
908
00:28:07,340 --> 00:28:10,060
To enable us to bake the products as quickly as we do,
909
00:28:05,180 --> 00:28:07,340
Why is it so long?
910
00:28:02,180 --> 00:28:05,180
things are hotting up for our pastry cases.
911
00:27:58,420 --> 00:28:02,180
As they begin their journey through the 38-metre oven,
912
00:27:54,460 --> 00:27:58,420
That's cos the icing and the cherry doesn't need cooking, right?
913
00:28:20,660 --> 00:28:22,900
going up to 210 for burners two and three,
914
00:27:48,820 --> 00:27:51,820
But you haven't got the cherry on it, or the icing?
915
00:27:47,140 --> 00:27:48,820
That's going in to baking? Yeah.
916
00:27:44,700 --> 00:27:47,140
That's got to be the oven, right? That's right.
917
00:27:41,660 --> 00:27:44,700
in a consistent and an efficient fashion.
918
00:27:38,580 --> 00:27:41,660
We haven't managed to find anything that will replicate this
919
00:27:35,140 --> 00:27:38,580
Are you absolutely sure this is necessary?
920
00:27:30,460 --> 00:27:32,700
and placing them gently down.
921
00:27:28,460 --> 00:27:30,460
but keeps on lifting them at the middle and the back,
922
00:28:43,060 --> 00:28:44,820
Whenever I'm in a factory,
923
00:29:15,620 --> 00:29:17,860
the Arc de Triomphe...
924
00:29:13,620 --> 00:29:15,620
..home to the Eiffel Tower,
925
00:29:11,820 --> 00:29:13,620
Ah, Paris...
926
00:29:06,980 --> 00:29:10,100
Ruth headed across the Channel to find out.
927
00:29:00,900 --> 00:29:05,300
..but where and when did it get that strange name - frangipane?
928
00:28:57,220 --> 00:29:00,900
The tarts in the oven wouldn't be the same without their almond filling...
929
00:28:49,180 --> 00:28:51,180
as fast as you're making them!
930
00:28:44,820 --> 00:28:49,180
it always amazes me that we must be consuming them
931
00:27:24,780 --> 00:27:28,460
It's so clever how it lifts them at the front,
932
00:28:40,700 --> 00:28:43,060
going through that oven as we're looking at it now.
933
00:28:38,140 --> 00:28:40,700
And in that time, there's 6,000 Cherry Bakewells
934
00:28:35,460 --> 00:28:38,140
It's eight minutes, 24 seconds.
935
00:28:32,020 --> 00:28:35,460
How long does it take from one end of the oven to the other?
936
00:28:29,540 --> 00:28:32,020
and crisps up on the bottom.
937
00:28:25,140 --> 00:28:29,540
This variable temperature baking ensures the pastry cooks evenly
938
00:28:22,900 --> 00:28:25,140
and back down to 195.
939
00:25:56,620 --> 00:26:00,860
Our gloopy almond mix flows down a pipe and into a hopper
940
00:26:21,460 --> 00:26:25,220
And squeezes just the right small amount into each tart?
941
00:26:20,140 --> 00:26:21,460
How many of them? 15.
942
00:26:16,940 --> 00:26:20,140
That goes into there, and then it comes through these pipes.
943
00:26:14,540 --> 00:26:16,940
That's my frangipane. That's right.
944
00:26:12,860 --> 00:26:14,540
Mark. Hi, Gregg.
945
00:26:07,860 --> 00:26:12,860
and I'm following my filling downstairs to catch up with Mark.
946
00:26:05,780 --> 00:26:07,860
One hour, 34 minutes in,
947
00:26:00,860 --> 00:26:02,900
on the main production line.
948
00:26:25,220 --> 00:26:26,700
Yeah.
949
00:25:52,140 --> 00:25:54,900
It's even more incredible that you can see it below. Yeah.
950
00:25:49,100 --> 00:25:52,140
It's quite incredible that this goes through a hole in the floor.
951
00:25:46,460 --> 00:25:49,100
Oh!
952
00:25:43,980 --> 00:25:46,460
It's the inspection hatch.
953
00:25:42,380 --> 00:25:43,980
Dave, what's that?
954
00:25:40,460 --> 00:25:42,380
Oh!
955
00:25:38,260 --> 00:25:40,460
That'll do. Ho-ho-ho!
956
00:26:46,220 --> 00:26:49,260
..it's time to step things up a bit...
957
00:27:18,660 --> 00:27:22,900
transferring our tarts from one conveyor belt to another.
958
00:27:13,780 --> 00:27:18,660
This complex system of cogs and levers is doing a very simple job,
959
00:27:11,500 --> 00:27:13,780
His name was Franklin? Yeah.
960
00:27:09,980 --> 00:27:11,500
some 40 years ago.
961
00:27:05,580 --> 00:27:09,980
This whole set-up was designed by one of our project engineers
962
00:27:02,820 --> 00:27:05,580
It's a Franklin transfer system.
963
00:26:59,020 --> 00:27:02,820
Right, what's happening here? They seem to be lifted up - row by row.
964
00:26:49,260 --> 00:26:52,260
..on this strange-looking contraption.
965
00:22:04,820 --> 00:22:06,780
Yep.
966
00:26:42,940 --> 00:26:46,220
jam layer and frangipane filling...
967
00:26:39,860 --> 00:26:42,940
Now our Cherry Bakewells have their pastry case,
968
00:26:37,340 --> 00:26:39,860
Just 20 minutes? 20 minutes.
969
00:26:35,420 --> 00:26:37,340
20 minutes.
970
00:26:31,780 --> 00:26:35,420
And that batch that I made upstairs - how long will that last?
971
00:26:30,100 --> 00:26:31,780
Nine grams.
972
00:26:26,700 --> 00:26:30,100
How much frangipane into each of these tarts?
973
00:17:29,300 --> 00:17:31,060
I'm not that great, to be honest. OK.
974
00:17:50,540 --> 00:17:55,020
For our fan oven, we're going for 180 Celsius...
975
00:17:48,700 --> 00:17:50,540
..preheat the oven.
976
00:17:46,260 --> 00:17:48,700
Rule number one...
977
00:17:42,700 --> 00:17:44,940
to help you swerve the sogginess.
978
00:17:38,580 --> 00:17:42,700
According to Dr Stu, there are five scientific golden rules
979
00:17:36,300 --> 00:17:38,580
Yes, OK. Thank goodness.
980
00:17:34,260 --> 00:17:36,300
With your pie? Yes, with my pie.
981
00:17:31,060 --> 00:17:34,260
Because I have a really bad case of soggy bottom.
982
00:17:55,020 --> 00:17:58,060
..but don't just wait for the light to go out.
983
00:17:26,580 --> 00:17:29,300
Hi, Dr Stu. Cherry, great to see you. How are you doing?
984
00:17:23,340 --> 00:17:26,580
I'm meeting food scientist Dr Stuart Farrimond.
985
00:17:21,460 --> 00:17:23,340
In search of solutions,
986
00:17:15,460 --> 00:17:18,300
its way more miss than hit.
987
00:17:13,380 --> 00:17:15,460
But when I make them at home,
988
00:17:08,660 --> 00:17:13,380
the base is crispy and delicious.
989
00:17:06,420 --> 00:17:08,660
Whenever I buy a pie,
990
00:17:00,780 --> 00:17:02,380
Over to Cherry.
991
00:18:21,820 --> 00:18:24,940
so that the metal walls are up to temperature.
992
00:18:46,980 --> 00:18:48,860
If we put in a pizza stone,
993
00:18:41,940 --> 00:18:46,980
Why would you put a pizza stone in your oven if you're making a pie?
994
00:18:40,020 --> 00:18:41,940
is to use a pizza stone.
995
00:18:36,860 --> 00:18:40,020
for getting the temperature as high as possible,
996
00:18:35,420 --> 00:18:36,860
Another tip for you,
997
00:18:32,140 --> 00:18:35,420
..maximise the heat below your pie dish.
998
00:18:30,620 --> 00:18:32,140
Rule number two...
999
00:18:24,940 --> 00:18:28,700
You need to get that pastry cooked quickly if you want it to be crispy.
1000
00:16:57,500 --> 00:17:00,780
So how do you avoid the dreaded soggy bottom?
1001
00:18:18,980 --> 00:18:21,820
So leave it on at least 15 minutes,
1002
00:18:13,900 --> 00:18:18,980
that you set it at, but the oven itself - the walls - are still cold.
1003
00:18:10,260 --> 00:18:13,900
It's not true. It means that the air temperature is at the temperature
1004
00:18:06,660 --> 00:18:10,260
But the light is there for a reason, the light tells me it's pie time.
1005
00:18:05,140 --> 00:18:06,660
they put their baking in.
1006
00:18:02,340 --> 00:18:05,140
They turn it on, and then as soon as the light goes out,
1007
00:17:58,060 --> 00:18:02,340
Most people think that they're preheating their oven, but they're not really.
1008
00:15:48,700 --> 00:15:50,500
Sweet. Yeah. Little bit sharp.
1009
00:16:09,860 --> 00:16:14,380
You get an injection - a pulse of jam - with a very clear cut-off,
1010
00:16:03,860 --> 00:16:09,860
How do you stop the jam trickling over the side of your tart?
1011
00:16:00,660 --> 00:16:03,860
and it also helps to enhance the overall flavour.
1012
00:15:57,820 --> 00:16:00,660
It's readily available, for consistency,
1013
00:15:55,780 --> 00:15:57,820
Why do you use plum and raspberry?
1014
00:15:54,540 --> 00:15:55,780
I can have another bit.
1015
00:15:52,700 --> 00:15:54,540
No-one else is going in that pot, are they? No.
1016
00:15:50,500 --> 00:15:52,700
I wouldn't have tasted plum. I'd have got raspberry.
1017
00:16:14,380 --> 00:16:16,220
so there's almost like a blower.
1018
00:15:43,180 --> 00:15:45,580
Can I taste that? Absolutely.
1019
00:15:39,940 --> 00:15:43,180
No, it's a plum and raspberry flavoured jam.
1020
00:15:36,500 --> 00:15:39,940
Now, I would've thought that would've been strawberry jam. Is it?
1021
00:15:34,460 --> 00:15:36,500
Five grams.
1022
00:15:32,380 --> 00:15:34,460
How much jam goes in each tart?
1023
00:15:28,340 --> 00:15:30,180
..with a slick of colour.
1024
00:15:22,460 --> 00:15:26,060
Now our plain pastry cases get tarted up...
1025
00:16:30,700 --> 00:16:32,340
# Well, all right
1026
00:16:53,460 --> 00:16:57,500
But for home bakers, like me, it's not quite that simple.
1027
00:16:50,020 --> 00:16:53,460
..they'll come out of the oven with a perfectly crispy base.
1028
00:16:48,140 --> 00:16:50,020
I can guarantee one thing...
1029
00:16:44,540 --> 00:16:48,140
When the guys here get around to baking these pastry cases,
1030
00:16:41,260 --> 00:16:44,540
# I hope you like jamming too... #
1031
00:16:37,380 --> 00:16:41,260
# We're jamming, jamming
1032
00:16:34,380 --> 00:16:37,380
# I wanna jam it with you
1033
00:16:32,340 --> 00:16:34,380
# We're jamming
1034
00:18:48,860 --> 00:18:52,500
or if you haven't got a pizza stone, just use a heavy metal oven tray,
1035
00:16:29,060 --> 00:16:30,700
..Jamming.
1036
00:16:27,220 --> 00:16:29,060
It's like Bob Marley...
1037
00:16:23,900 --> 00:16:27,220
MUSIC: Jamming by Bob Marley and The Wailers
1038
00:16:22,580 --> 00:16:23,900
..squirt, air, squirt.
1039
00:16:20,940 --> 00:16:22,580
Squirt, air, squirt, air... Yeah.
1040
00:16:18,540 --> 00:16:20,940
..pushes out each spoonful? That's correct.
1041
00:16:16,220 --> 00:16:18,540
So a little jet of air... Yeah.
1042
00:20:50,220 --> 00:20:52,380
and stick it in the oven.
1043
00:21:13,860 --> 00:21:17,540
and cover it with greaseproof paper, weighed down with rice,
1044
00:21:11,700 --> 00:21:13,860
We prick the pastry with a fork,
1045
00:21:06,140 --> 00:21:11,700
there's a danger that the pastry won't be cooked by the time that the filling is done.
1046
00:21:03,540 --> 00:21:06,140
And the reason for that is that if we don't do it,
1047
00:21:01,460 --> 00:21:03,540
before we put the filling in.
1048
00:20:58,260 --> 00:21:01,460
So, what we're doing is part-cooking the pastry
1049
00:20:55,380 --> 00:20:57,100
..blind baking.
1050
00:20:52,380 --> 00:20:55,380
Which brings us to rule number five...
1051
00:21:17,540 --> 00:21:21,340
which stops air pockets forming and the pastry bubbling up.
1052
00:20:47,300 --> 00:20:50,220
this is when I'd usually bung my filling on top,
1053
00:20:45,540 --> 00:20:47,300
After lining my dish with pastry,
1054
00:20:44,140 --> 00:20:45,540
Yes!
1055
00:20:41,820 --> 00:20:44,140
Your pastry has passed the two 20p test.
1056
00:20:39,380 --> 00:20:41,820
Has my pastry passed the test?
1057
00:20:34,660 --> 00:20:36,660
What a brilliant tip!
1058
00:20:31,660 --> 00:20:34,660
..will give you an ideal depth for your pastry.
1059
00:20:29,780 --> 00:20:31,660
..on top of each other... OK.
1060
00:21:35,580 --> 00:21:37,260
On the top, that's lovely.
1061
00:22:01,780 --> 00:22:04,820
But what we're really here to see is whether it has a soggy bottom.
1062
00:21:59,180 --> 00:22:01,780
It smells good, it looks good. It smells amazing!
1063
00:21:55,220 --> 00:21:59,180
30 minutes later, the moment of truth.
1064
00:21:48,500 --> 00:21:50,020
In she goes.
1065
00:21:46,740 --> 00:21:48,500
Yay, look at that!
1066
00:21:45,340 --> 00:21:46,740
Hey! Amazing.
1067
00:21:43,100 --> 00:21:45,340
Lift... Go, go, go, go, go!
1068
00:21:37,260 --> 00:21:43,100
Blind baking partly cooks the pastry, which stops the gooey pie filling seeping in.
1069
00:20:27,700 --> 00:20:29,780
OK.
1070
00:21:34,060 --> 00:21:35,580
Ah, look at it. Ah...
1071
00:21:31,420 --> 00:21:34,060
gives us a golden brown base.
1072
00:21:27,900 --> 00:21:31,420
followed by three to four minutes without the paper and rice,
1073
00:21:25,860 --> 00:21:27,900
Ten minutes near the top of the oven,
1074
00:21:23,980 --> 00:21:25,860
Towards the top.
1075
00:21:22,580 --> 00:21:23,980
In we go. Lovely.
1076
00:21:21,340 --> 00:21:22,580
Preheated oven. Great.
1077
00:19:09,500 --> 00:19:12,340
This is a ceramic-style pie dish.
1078
00:19:28,660 --> 00:19:32,340
Because it will heat up quickly, and also, you want a black dish,
1079
00:19:27,020 --> 00:19:28,660
A metal pie dish. Why?
1080
00:19:25,380 --> 00:19:27,020
You are blowing my mind today.
1081
00:19:22,340 --> 00:19:25,380
We want to go for metal, so something like this.
1082
00:19:20,700 --> 00:19:22,340
..for a pie - what is?
1083
00:19:18,900 --> 00:19:20,700
If that isn't good...
1084
00:19:15,740 --> 00:19:18,900
some of the fats will melt and come out, and we'll get a soggy bottom.
1085
00:19:12,340 --> 00:19:15,740
It's got a long time to heat up, and will cook slowly,
1086
00:19:32,340 --> 00:19:35,180
because if it's silver, it will reflect some of that heat away.
1087
00:19:07,500 --> 00:19:09,500
Why is it called a pie dish, then?
1088
00:19:05,100 --> 00:19:07,500
Yes. It's not great for pies.
1089
00:19:03,860 --> 00:19:05,100
OK, that's your pie dish?
1090
00:19:01,820 --> 00:19:03,860
..choose the right dish.
1091
00:19:00,020 --> 00:19:01,820
Rule number three...
1092
00:18:55,220 --> 00:18:57,540
the bottom cook very quickly.
1093
00:18:52,500 --> 00:18:55,220
then you have heat coming from the bottom, which will help
1094
00:20:03,260 --> 00:20:04,700
Rule number four...
1095
00:20:24,660 --> 00:20:27,700
I have a great little hack for you. Two 20ps...
1096
00:20:22,300 --> 00:20:24,660
but I don't often have a ruler in the kitchen.
1097
00:20:20,260 --> 00:20:22,300
I don't want to sound like I'm not committed,
1098
00:20:15,780 --> 00:20:20,260
Ideally, you want something between three and five millimetres.
1099
00:20:14,180 --> 00:20:15,780
..I guess every time.
1100
00:20:11,340 --> 00:20:14,180
Because, I have to say...
1101
00:20:07,860 --> 00:20:11,340
How thick do I want my pastry?
1102
00:20:04,700 --> 00:20:07,860
..roll the pastry to the correct thickness.
1103
00:00:02,980 --> 00:00:05,740
Whether you like puff or shortcrust pastry,
1104
00:19:58,700 --> 00:20:01,140
The black metal pie dish.
1105
00:19:56,900 --> 00:19:58,700
Which pie dish are we going to use today?
1106
00:19:53,540 --> 00:19:56,900
of the pastry, and you won't have a soggy bottom.
1107
00:19:49,260 --> 00:19:53,540
will pass straight through, and it will help bake the bottom
1108
00:19:44,500 --> 00:19:49,260
pizza stone or thick oven tray underneath, then the radiated heat
1109
00:19:41,140 --> 00:19:44,500
like this one, and this is great because if you've got your
1110
00:19:35,180 --> 00:19:41,140
Another great pie dish is one that is made out of tempered glass,
89045
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