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Inside the Factory

  • Season 2
  • 6 episodes
  • Documentary
  • Education

Summary

Exclusive access to some of the largest factories in Britain to reveal the secrets behind production on an epic scale.

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Episode 2: Inside the Factory: Crisps: Crisps

Summary

Gregg Wallace follows 27 tons of potatoes from a Hampshire farm through the world's largest crisp factory as they are peeled, sliced and fried to make more than five million packets every 24 hours. Cherry Healey discovers the special varieties of potato that are grown to make the snacks, as well the surprising ways that brains can be tricked into thinking a crisp is crunchier than it is. And historian Ruth Goodman investigates who invented the crisp - was it the Americans, as is often cited, or the British?

Review

A star rating of 4 out of 5.

“It’s a crisp superhighway!” yells Gregg Wallace from the depths of the Walkers factory in Leicester.

As ever, he is pulsating with excitement about the task of reporting each stage of a production line, so even a conveyor belt stokes him up. But as well as enthusiasm, Wallace has a way of winkling out the interesting nuts and bolts of making stuff.

Like the fact that crisp packets are filled with nitrogen to make them keep better, (perfectly safe, the factory manager keeps emphasising) or the fact that it takes one potato to produce one packet of crisps. It’s all informative and watchable with a tasty seasoning of science and history.

How to watch

Next showing

There are no live broadcasts scheduled for this show.

Details

Formats
Colour

Credits

Cast

rolename
PresenterGregg Wallace
PresenterCherry Healey
ContributorRuth Goodman

Crew

rolename
Executive producerAlice Harper
Executive producerSanjay Singhal
ProducerEmma Pound
Series directorChris Parkin
Series producerChris Parkin
Series producerAmanda Lyon

All episodes

  • Episode 2

    Inside the Factory: Crisps: Crisps

    Summary

    Gregg Wallace follows 27 tons of potatoes from a Hampshire farm through the world's largest crisp factory as they are peeled, sliced and fried to make more than five million packets every 24 hours. Cherry Healey discovers the special varieties of potato that are grown to make the snacks, as well the surprising ways that brains can be tricked into thinking a crisp is crunchier than it is. And historian Ruth Goodman investigates who invented the crisp - was it the Americans, as is often cited, or the British?

    Review

    A star rating of 4 out of 5.

    “It’s a crisp superhighway!” yells Gregg Wallace from the depths of the Walkers factory in Leicester.

    As ever, he is pulsating with excitement about the task of reporting each stage of a production line, so even a conveyor belt stokes him up. But as well as enthusiasm, Wallace has a way of winkling out the interesting nuts and bolts of making stuff.

    Like the fact that crisp packets are filled with nitrogen to make them keep better, (perfectly safe, the factory manager keeps emphasising) or the fact that it takes one potato to produce one packet of crisps. It’s all informative and watchable with a tasty seasoning of science and history.

    How to watch

    Next showing

    There are no live broadcasts scheduled for this show.

    Details

    Formats
    Colour

    Credits

    Cast

    rolename
    PresenterGregg Wallace
    PresenterCherry Healey
    ContributorRuth Goodman

    Crew

    rolename
    Executive producerAlice Harper
    Executive producerSanjay Singhal
    ProducerEmma Pound
    Series directorChris Parkin
    Series producerChris Parkin
    Series producerAmanda Lyon
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