Inside the Factory Series 5 Episode 3 Croissants 2019
7.8/10 by 10 users
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.
- Released: 2019-08-13
- Runtime: 55 minutes
- Genre: Documentary
- Stars: Cherry Healey, Gregg Wallace, Ruth Goodman
- Director: Lena Piper, Michael Rees, Lucy Carter, Sanjay Singhal
