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Inside the Factorychevron_right
S05E03: CroissantsHow 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.
Genres:
Air Date:
Aug 13, 2019
Runtime:
55 minutes
Production:
Casts:
Paddy McGuinness, Cherry Healey, Ruth Goodman
