BEGIN:VCALENDAR VERSION:2.0 PRODID:-//InvisionCommunity Events 4.7.24//EN METHOD:PUBLISH CALSCALE:GREGORIAN REFRESH-INTERVAL:PT15M X-PUBLISHED-TTL:PT15M X-WR-CALNAME:At My TV NAME:At My TV BEGIN:VTIMEZONE TZID:Europe/London TZURL:http://tzurl.org/zoneinfo/Europe/London X-LIC-LOCATION:Europe/London BEGIN:DAYLIGHT TZOFFSETFROM:+0000 TZOFFSETTO:+0100 TZNAME:BST DTSTART:20250330T020000Z RRULE:FREQ=YEARLY;BYMONTH=3;BYDAY=-1SU END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:+0100 TZOFFSETTO:+0000 TZNAME:GMT DTSTART:20251026T020000Z RRULE:FREQ=YEARLY;BYMONTH=10;BYDAY=-1SU END:STANDARD END:VTIMEZONE BEGIN:VEVENT SUMMARY:Inside the Factory 9x2 - Sliced Bread DTSTAMP:20241224T105509Z SEQUENCE:0 UID:190062-2-841ebed20eb198c4569419e99b7bf40a@themidnightzone.com ORGANIZER;CN="Midnight":midnight@themidnightzone.com DESCRIPTION:In a nostalgic episode of Inside the Factory\, new presenter Paddy McGuinness visits the Warburtons bread factory in hishometown of Bol ton\, where he once worked as a youngster morethan 30 years ago. At Warbie s\, as the locals call it\, hecatches up with old friends and learns how t he machines\, ovensand conveyors he once cleaned enable the site to produc e 1.4million loaves of bread every week.As a fitting return to thefactory\ , Paddy makes a grand entrance by driving a tanker offlour through the gat es. As he manoevres his way to the intakearea\, he reveals that he was a y oung boy of sixteen when heworked here - it was a Saturday job\, cleaning out the massivebread-making machines. However\, the machines didn't run on Saturdays\, which means that he's going to see them in actionfor the first time! With a little trepidation\, Paddy dons theobligatory hairnet and st eps inside the factory to soak up thememories. But he can't hang around re miniscing - there's slicedwhite bread to be made.So\, he heads back outsid e to where heleft his tanker full of flour. Head of Flour Stuart Jones tel lshim that they receive three tanker loads each day\, containinga total of 90 tonnes – enough to make 170\,000 loaves ofbread. As the mix of Briti sh and Canadian flour is unloaded\,Paddy heads back inside the factory\, w here he spots a familiarface - his old school friend Pete\, who got him th e Saturdayjob and still works at the factory.After a quick chinwag\,Paddy heads to the dough-mixing area to meet someone with avery impressive title : Unbeatable Quality Manager\, RachelBacon. Rachel tells Paddy that the ke y to making the best whitebread is air bubbles\; inside each slice there a re 13\,000bubbles\, which are all counted by computer. To make thedough\, a mixer combines the flour with water and brine\, alongwith yeast and a sp ecial ingredient called improver\, whichhelps with the structure of the do ugh.After mixing for threeminutes\, the dough is tipped out and chopped in to 341 separatepieces\, each one weighing 920 grams. Every one of these mo undsof dough will go on to make a loaf. The dough travels through amachine \, which relaxes the strands of gluten inside and allowsthem to fully form \, holding in the thousands of bubbles.Next\,the dough is flattened and ro lled out again - a bit like aSwiss roll. Then it's chopped into four\, tur ned 90 degrees andsquashed together again. This method is called cross pan ningand gives extra strength to the finished loaves. Paddy andRachel agree that it's an important process\, as it means thatwhen you have a chip but ty and want to roll the bread aroundthe chips\, it won't break.Paddy's dou gh drops into tins andtravels towards a huge machine called a prover\, whe re Paddymeets another expert\, Manufacturing Excellence Manager JoannaWhit ehurst. This massive\, warm room is kept at between 37 and40 degrees Celsi us\, which is the perfect temperature for theyeast inside the dough to act ivate and feed on naturallyoccurring sugars - a process called fermentatio n. This releasescarbon dioxide gas\, causing the bubbles in the dough to e xpandand the loaves to rise. Once risen\, a lid is placed on top ofevery t ray\, which gives the loaves a distinctive flattop.After two hours and for ty minutes in production\, the tinsgo into the 32-metre-long oven. Paddy t ells Joanna that when heworked at the factory\, he used to clean the ovens - and theywere spotless! Twenty-one minutes after entering the oven\, the bread is turned out of the tins\, and the golden loaves streamalong the co nveyor for Paddy to see and smell them in all theirglory.They are making s liced bread\, so the slicing machinecreates 17 slices for every loaf\, eac h one is 13.7 millimetresthick. Finally\, they are wrapped in traditional- style waxedpaper\, which helps to lock in the freshness. Paddy remembershi s mother using the distinctive paper to wrap his sandwichesfor school.As h e heads to dispatch\, Paddy bumps into his oldmate Pete again. They remini sce about the old days at the breadfactory. Paddy remembers not being able to get out of bed inthe morning but having to walk to the factory in the cold andrain\, ready to start his shift at 6.00am. Paddy watches as6\,000 loaves are loaded into the back of a lorry\; the factorydispatches 44 wago ns every day.With the soundtrack of MPeople's 90s anthem Moving on Up blas ting out\, Paddy loads thefinal trolley of sliced white bread into the lor ry. Elsewherein the episode\, Cherry Healey visits the Dualit factory tole arn how they make toasters and visits a brewery turning wastebread into pi nts of beer\, while historian Ruth Goodmandiscovers why white bread was ba nned during the Second WorldWar. DTSTART:20250107T200000Z DTEND:20250107T210000Z END:VEVENT END:VCALENDAR