1
00:00:02,000 --> 00:00:05,920
How do you think you get
the perfect cuppa every time?

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You know what it's like when you're
late for work and trying to get
the kids to school.

3
00:00:10,200 --> 00:00:13,880
Do any of us have time to think about
what's gone into our breakfast?

4
00:00:13,880 --> 00:00:16,520
Which one of these produces yoghurt?

5
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Don't know. The sheep.
What about that one? Why not?

6
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It's no uglier than any of
the others. Bit hairy.

7
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How much butter is in peanut butter?

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90%. 90% butter.

9
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I'm going to reveal the secrets
behind breakfast by making it
Food Factory style.

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00:00:48,400 --> 00:00:52,040
There are thousands of products
to choose from in the supermarket

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but most of us wouldn't have a clue
about what goes into making them,

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so I've set up my own
Food Factory inside this barn

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to find out
what they're doing with our food.

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It may look as though it's
full of junk, but in here

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there's everything I need to discover
the secrets of supermarket food.

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First on my breakfast menu
is peanut butter.

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Lovely on a bit of toast,
packed full of energy,

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but how much energy
and how many calories is in it?

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How many peanuts do you think it's
taken to make a jar of peanut butter?

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45. 500.

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Thousands. 2,000. 2,000?

22
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150. 150?

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How much butter
do you reckon's in it?

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Probably about 20%.

25
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A block of butter. Not much.

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What is in peanut butter?

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To find out,
I'm going to make my own.

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And it all starts with these.

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Monkey nuts. And inside...

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are peanuts.

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First job is to shell loads of nuts.

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I could hire some monkeys,
but they'd eat the lot,

33
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so I'm putting together my very own
peanut sheller, using two flowerpots.

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Nothing like cutting your bottom off.

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This ingenious invention is based on
a design used in African villages,

36
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but I'm adding my own
pedal power upgrade.

37
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Now, how this contraption works is
that I'm going to drop some nuts
in between the two flowerpots.

38
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And as the pedals turn,
they rotate the flowerpot

39
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and because they're made of rough
clay, they should crack the shells.

40
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Hear that cracking.

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Here we go.

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Look at that.

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First off, safety.

44
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Right, got to protect my nut.

45
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Here we go. Don't want to look silly.

46
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It's a good thing
I don't look ridiculous.

47
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It may look nutty, but in the factory
they use a similar principle
to crack all kinds of nuts.

48
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It worked brilliantly.

49
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The only problem is,
I've now got to pick the nuts up.

50
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Bit of a design fault.

51
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But I've got the perfect answer.

52
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A leaf blower - set to suck.

53
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It's my very own mega vacuum cleaner.

54
00:03:29,680 --> 00:03:32,520
Right, next job for the nuts
is to roast them.

55
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I could do them in the oven,
but I prefer using boys' toys.

56
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Roasting brings out the flavour

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and removes water
that would allow bacteria
to grow in the peanut butter.

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That's my peanuts roasted.

59
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All I've got to do now
is get their coats off.

60
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This method is very similar
to what they do in a factory,

61
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but the way I'm doing it is
a little bit more cobbled together.

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I'm using a car mat
and a hot water bottle.

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# Hey hey, we're the Monkeys... #

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There you go. Nice and warm.

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# We're too busy singing... #

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It's working.

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Now, as well as getting rid of
the skin of the peanut,

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this process also removes the germ.

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A peanut is in fact a seed.

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Let's pop that down.

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And this tiny bit here is the part
that sprouts into a new plant,

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but it tastes bitter
so they take it out.

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So you end up with a nice clean
peanut like that.

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Well, there we go.

75
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That's not bad for a car mat
and hot water bottle. Look at that.

76
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Beautiful clean peanuts.

77
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All I need to do now
is blend up my peanuts.

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00:04:56,600 --> 00:05:01,280
Now, if I used a domestic blender,
I reckon it would break, so I've got

79
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Brenda, she is the mother of all
blenders and she doesn't mess around.

80
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Get in there, Brenda!

81
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Wow, look at that!

82
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You certainly realise just how much
oil is in peanuts, I mean, look.

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Almost forming a dough.

84
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What's happening is
the solid of the peanut is mixing

85
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with the oil of the peanut
and that's basically peanut butter.

86
00:05:28,200 --> 00:05:31,320
There is no butter in peanut butter.

87
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Looking at a peanut, you'd never
guess that half of it is oil.

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00:05:36,200 --> 00:05:40,040
Now, under the microscope
I've got a very thin slice of peanut.

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If we look at it here, you can make
out the cells within the peanuts,

90
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and within those cells,
are tiny, tiny little drops of oil.

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That oil is high in good oils.

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Mono and polyunsaturates.

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So peanut butter isn't as unhealthy
as all that oil might make you think.

94
00:05:58,200 --> 00:06:03,040
But how much oil do you think there
is in a pub size packet of peanuts?

95
00:06:03,040 --> 00:06:05,880
Well, to find out, let's burn some.

96
00:06:05,880 --> 00:06:10,760
I'm going to set fire to
these peanuts with the help
of some liquid oxygen.

97
00:06:10,760 --> 00:06:15,600
It will help ignite the fat
in this handful of peanuts.

98
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Right, I've got this lighter.
Let's see what happens.

99
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Look at that.

100
00:06:25,360 --> 00:06:28,360
Ooh! I should have brought
some sausages.

101
00:06:28,360 --> 00:06:32,720
Just think how much oil is
in your packet of pub peanuts.

102
00:06:32,720 --> 00:06:35,080
That's what's caused
my peanut pyrotechnics.

103
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That's what you call nuked nuts.

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Would you believe
that a raw peanut contains
about three-and-a-half calories?

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So weight for weight,
peanuts have more calories
than chocolate or sugar.

106
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There's definitely loads of
energy packed into my puree,

107
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but it's not quite peanut butter yet.

108
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Now, if I was to leave this,
what would probably happen is

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the oil would separate from the solid
and it would come to the surface.

110
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To stop that happening,
I'm going to add something.

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This, it's called palm oil.
It's a vegetable fat.

112
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If I blend that in,
that will stop any peanut oil

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from separating from the solid.

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Right, come on Brenda.

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# Brenda, my love
I keep on telling you

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# Brenda, my love

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00:07:25,440 --> 00:07:27,520
# Brenda, my love. #

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Right, this is really, really
coming together. Look at this lovely
peanut butter texture.

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All it needs now, a bit of salt.

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And that's all there is to it.

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Basically,
a lot of peanuts and no butter.

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Job done.

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00:07:41,960 --> 00:07:46,400
Now, out of all the things I've made,
I reckon this stuff is spot on

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because it looks just like
the stuff in the supermarket.

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But looks aren't everything.
It could taste awful.

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That is spot on.

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It sticks to your mouth
just like real peanut butter.

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It's packed full of peanut flavour

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and nice little bits of crunch to it
as well. I'm going to have some more.

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There we go, my very own
peanut butter. Brilliant!

131
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Later on, we made up another batch
to the same recipe.

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Would it spread a little happiness
down on my farm?

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Big peanut butter eaters?
I've never tried it.
You've never tried peanut butter?

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You're in for a treat.

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Try that and tell me what you think.

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That's lovely.
You like that, do you?

137
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Your first experience of peanut
butter and it's MY peanut butter.
What do you think?

138
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It's like really quite gloopy,
but I like that it's got bits in it.

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Very good.
Yeah. You're pleased with that?

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Will you have it again? Yeah.

141
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It's really, really good.
I think I've been converted.

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Brilliant job.

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We drink 165 million
cups of tea a day.

144
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I can't do anything in the morning
without my cuppa
and nor can these guys.

145
00:09:11,240 --> 00:09:15,000
Hi, guys. How do you like your tea?

146
00:09:15,000 --> 00:09:19,440
Milk with one, please.
Milk, no sugars. Do you want them
strong or weak? Medium to weak.

147
00:09:19,440 --> 00:09:22,440
I thought you'd all have nice
builders' tea, really strong.

148
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Nice cup of tea for you.

149
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Biscuit with that, Jimmy, have you?
Seeing the standard of your work,
you're not getting any biscuits.

150
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Everyone knows how they like their
cuppa and once you've found a brand

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00:09:34,120 --> 00:09:37,480
that you like, you want every
cup of tea to taste the same.

152
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And that's not down to luck,
it's a lot of hard work.

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Meet Ian Brabbin. His job affects
millions of people every morning,

154
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yet you'd never think it
to look at him.

155
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So what could he possibly do
that's so important?

156
00:09:56,080 --> 00:09:58,800
Hi, Ian, how you doing?
Hi, Jimmy. Fancy a cup of tea?

157
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Lovely. So what's your job then?

158
00:10:00,840 --> 00:10:02,720
Well, I'm chief tea taster.

159
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So you're telling me you get paid
to drink tea?

160
00:10:06,680 --> 00:10:10,440
That's the ideal job, that's a dream
job. I drink ten, 15 cups a day.

161
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I love it too,
but I taste 500 a day.

162
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That's not really a job, is it?
It's more like a big skive.

163
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But Ian assures me
drinking tea IS a proper job.

164
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And to prove it, he's taken me
to this tea factory in Yorkshire.

165
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Now Yorkshire doesn't exactly have
the weather for growing tea plants,

166
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but this is how
every cuppa starts out.

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00:10:30,920 --> 00:10:34,000
What makes the flavour
different then in tea?

168
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Basically, in every country,
the soil, the altitude, the climate
all affect the taste of the tea.

169
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What will these produce? Obviously
green, so will they be green tea?
No. This bush produces black tea,

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green tea, white tea, there's
a selection here. All come from
the same tea bush.

171
00:10:48,640 --> 00:10:52,480
It's just they're manufactured
differently on the tea factory.

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It's the way the leaves are dried and
processed after they're picked that
creates the different types of tea.

173
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Now, our supermarket cuppa,
that's black tea, isn't it?

174
00:11:01,760 --> 00:11:06,680
It is. And that could be from seven
different countries, blended
to produce a consistent taste.

175
00:11:06,680 --> 00:11:10,360
# I like a nice cup of tea
in the morning... #

176
00:11:10,360 --> 00:11:14,440
Ian makes sure every cuppa tastes
the same when you boil the kettle,

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00:11:14,440 --> 00:11:20,120
but with as many as 20 different teas
in every teabag, getting
the blend just right is tough.

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00:11:20,120 --> 00:11:22,080
# I like a nice cup of tea... #

179
00:11:22,080 --> 00:11:23,960
But I might be good at it.

180
00:11:23,960 --> 00:11:28,280
My granddad was actually
a tea taster, so I reckon
it'll be second nature to me.

181
00:11:30,640 --> 00:11:32,880
Wow, look at this!
This is our tasting room

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00:11:32,880 --> 00:11:36,120
where we taste all the teas,
select the best ones for the blends.

183
00:11:36,120 --> 00:11:39,800
It's like being in a tea sweet shop.
It is. Do you have to drink the lot?

184
00:11:39,800 --> 00:11:43,720
We taste the lot,
but we spit into this spittoon
so we don't have to swallow it.

185
00:11:43,720 --> 00:11:46,280
Can I have a taste? Course you can.

186
00:11:46,280 --> 00:11:48,720
This is very dark.
It looks like gravy.

187
00:11:51,160 --> 00:11:55,440
Don't slurp it up as hard as that
cos you might choke.

188
00:11:55,440 --> 00:11:58,840
That went up my nose.
You have to suck it in really fast?

189
00:11:58,840 --> 00:12:00,760
Yeah. Spray as much on your palate.

190
00:12:00,760 --> 00:12:03,240
You've got 10,000 taste
buds on your tongue.

191
00:12:07,000 --> 00:12:11,520
Oh, that's quite bitter. Yes.
If we have a taste of this one...

192
00:12:11,520 --> 00:12:14,960
Well, yeah, that's a bit more body
to it, a bit more strength.

193
00:12:14,960 --> 00:12:17,760
And the flavour develops once
it's on your tongue. It does.

194
00:12:17,760 --> 00:12:20,680
That's the sign of
a really good quality tea.

195
00:12:20,680 --> 00:12:24,280
Now, no two teas taste the same.

196
00:12:24,280 --> 00:12:26,920
And even where you live
can change the brew.

197
00:12:26,920 --> 00:12:30,080
In the South and South-East,
the water's quite hard

198
00:12:30,080 --> 00:12:35,000
whereas in Scotland
and the North of England,
the water tends to be a lot softer.

199
00:12:35,000 --> 00:12:39,520
So hard water contains minerals
and that reacts with
the compounds in tea

200
00:12:39,520 --> 00:12:43,360
and creates this film on top of the
cup that you can see there. Right.

201
00:12:43,360 --> 00:12:46,920
What we do here is we counteract
the effects of the water

202
00:12:46,920 --> 00:12:50,280
by changing the blend to suit
the areas that we sell the tea into.

203
00:12:50,280 --> 00:12:53,040
So you make tea to suit
my type of water.

204
00:12:53,040 --> 00:12:54,760
Yeah. Well!

205
00:12:54,760 --> 00:12:58,840
Ian's top of the range tea
is tweaked to suit where you live.

206
00:12:58,840 --> 00:13:03,840
The tea they make for Glasgow
is a slightly different blend
to the tea for London,

207
00:13:03,840 --> 00:13:09,560
so even though the water's different,
when the tea's brewed up,
it'll taste the same to you or me.

208
00:13:09,560 --> 00:13:11,160
Clever.

209
00:13:11,160 --> 00:13:13,840
Right, time for a taste challenge.

210
00:13:13,840 --> 00:13:16,520
Let's see who can blend
the best brew.

211
00:13:16,520 --> 00:13:21,520
Ian's the expert, but with
a tea taster in the family,
I might be in with a chance.

212
00:13:23,280 --> 00:13:27,040
I should be good at this
cos my granddad was a tea taster.

213
00:13:27,040 --> 00:13:29,880
Did he? See how you go.
It might be in the genes.

214
00:13:29,880 --> 00:13:34,360
Ian doesn't seem particularly
impressed, but let's see how I do.

215
00:13:36,520 --> 00:13:39,640
It's a bit like a tea pick and mix.

216
00:13:39,640 --> 00:13:41,520
I see why they've got
a spittoon

217
00:13:41,520 --> 00:13:46,040
because if I was to drink
all this tea, I'd be going
to the toilet all the time.

218
00:13:46,040 --> 00:13:47,320
That should do the job.

219
00:13:48,240 --> 00:13:50,400
There is my magic blend.

220
00:13:50,400 --> 00:13:53,680
Once the kettle's boiled,
it's time for the taste test.

221
00:13:53,680 --> 00:13:56,480
OK, Ian, it's the moment of truth.

222
00:14:01,000 --> 00:14:03,400
That's quite nice. It's not bad.

223
00:14:03,400 --> 00:14:07,440
It's got some good tea flavour.
Shall we try this one?

224
00:14:11,080 --> 00:14:13,480
I really like that one, Jimmy.

225
00:14:13,480 --> 00:14:16,760
I'm getting a lot of
really nice flavour.

226
00:14:16,760 --> 00:14:18,400
That's yours.

227
00:14:18,400 --> 00:14:20,040
It's mine.

228
00:14:20,040 --> 00:14:22,560
So that means that's mine. OK.

229
00:14:22,560 --> 00:14:25,720
So mine's, I suppose, quite bland
in that respect.

230
00:14:25,720 --> 00:14:28,880
Yours a bit more punchy,
a lot more flavours going on.

231
00:14:28,880 --> 00:14:31,680
You have to make a blend
that suits everyone's tastes,

232
00:14:31,680 --> 00:14:33,880
which is a hard job to do,
isn't it? Yeah.

233
00:14:33,880 --> 00:14:37,320
We've got to come up with something
that everybody really likes.

234
00:14:37,320 --> 00:14:42,200
Week in, week out, he makes sure
the tea you enjoy tastes the same.

235
00:14:42,200 --> 00:14:47,400
And don't worry, these machines
are working to Ian's blend, not mine.

236
00:14:56,320 --> 00:14:59,760
When it comes to how we get up
and go, there's one thing in the UK

237
00:14:59,760 --> 00:15:02,640
we all have in common,
and that's breakfast cereal.

238
00:15:02,640 --> 00:15:06,120
Over 95% of us have a box of it
in our cupboard.

239
00:15:08,080 --> 00:15:13,480
But you can forget that cereal starts
as grains like these wheat grains,

240
00:15:13,480 --> 00:15:18,760
because by the time they reach
your breakfast bowl,
they don't look much like it.

241
00:15:18,760 --> 00:15:23,640
Would you have had this
in your breakfast cereal? Corn
on the cob, I'd have thought not.

242
00:15:23,640 --> 00:15:25,240
That's what goes
into your cornflakes.

243
00:15:25,240 --> 00:15:28,320
Really? Yeah. Now what about wheat?

244
00:15:28,320 --> 00:15:31,120
Shredded. Puffed wheat.
Puffed wheat.

245
00:15:31,120 --> 00:15:33,360
Do you know what this plant is?

246
00:15:33,360 --> 00:15:35,840
No idea. This is rice.

247
00:15:35,840 --> 00:15:39,200
Now, how do you reckon
it ends up as a cereal?

248
00:15:39,200 --> 00:15:41,240
Crunch it up. Toast it.

249
00:15:41,240 --> 00:15:43,200
Puffing it. Puffing it.

250
00:15:43,200 --> 00:15:44,920
Yeah. Puffed rice.

251
00:15:44,920 --> 00:15:47,000
Top marks, young man.

252
00:15:47,000 --> 00:15:52,520
But when it comes to making
rice cereal, how does the factory
puff up the volume?

253
00:15:52,520 --> 00:15:55,880
To find out, I'm going to make
my own.

254
00:15:57,560 --> 00:15:59,480
Ho-ho!

255
00:15:59,480 --> 00:16:05,480
The secret behind turning these
hard-as-heck little grains into
light, aerated, crunchy things

256
00:16:05,480 --> 00:16:09,760
is something you'd have come across
before, maybe even
in your own kitchen.

257
00:16:13,240 --> 00:16:15,000
Popcorn. I love it.

258
00:16:15,000 --> 00:16:19,080
Kernels of corn you heat up in a pan
and eat in the cinema.

259
00:16:19,080 --> 00:16:22,120
Nothing happens. All of a sudden,
doop-doop-doop, it's everywhere.

260
00:16:24,000 --> 00:16:27,840
Popcorn has a tight casing
like a jacket.

261
00:16:27,840 --> 00:16:31,680
When you heat it, moisture
trapped inside tries to expand.

262
00:16:31,680 --> 00:16:34,880
The pressure and heat builds up
until the jacket pops,

263
00:16:34,880 --> 00:16:36,920
revealing the tasty treat inside.

264
00:16:37,960 --> 00:16:39,880
I've got food fireworks!

265
00:16:39,880 --> 00:16:43,280
But we don't eat popcorn for
breakfast unless we're students.

266
00:16:43,280 --> 00:16:48,480
So how do food factories make
crispy puffed rice that tastes
great with a splash of milk?

267
00:16:48,480 --> 00:16:50,920
It all starts with rice like this.

268
00:16:50,920 --> 00:16:52,800
First job is to cook it.

269
00:16:55,640 --> 00:16:58,720
Spoonful of sugar. Pinch of salt.

270
00:16:58,720 --> 00:17:02,160
Some of this stuff, which is
malt extract, cos to be honest,

271
00:17:02,160 --> 00:17:04,360
quite on its own,
it can be a bit boring.

272
00:17:04,360 --> 00:17:09,240
But many breakfast cereals have
some surprising added extras.

273
00:17:09,240 --> 00:17:12,120
Iron, yep, that's right, real iron.

274
00:17:12,120 --> 00:17:16,560
We can't live without it, and it's
added to loads of breakfast cereals.

275
00:17:16,560 --> 00:17:22,040
Food grain, of course, but to prove
it's real iron...check this.

276
00:17:22,040 --> 00:17:24,040
It's magnetic.

277
00:17:26,320 --> 00:17:30,240
In the factory,
they cook the rice for an hour.

278
00:17:30,240 --> 00:17:35,720
Next, they slowly dry it out.
That can take as long as 24 hours.

279
00:17:35,720 --> 00:17:38,320
The rice then needs to be flattened.

280
00:17:38,320 --> 00:17:42,720
This creates the crack in the jacket
of the grain that makes it puff up.

281
00:17:42,720 --> 00:17:45,200
The factory call it bumping.

282
00:17:45,200 --> 00:17:49,880
There we go. That's what we want.
Slightly flattened grains.

283
00:17:49,880 --> 00:17:52,000
They've now got to be
dried out again.

284
00:17:52,000 --> 00:17:55,760
Imagine doing this every time you
want breakfast. You'd have to start

285
00:17:55,760 --> 00:17:57,960
two days before you got up.

286
00:17:57,960 --> 00:17:59,800
So next step is 15 hours in the oven.

287
00:17:59,800 --> 00:18:03,080
Yes, 15 hours.

288
00:18:03,080 --> 00:18:07,720
It takes so long because they
have to get rid of the tiniest
amount of water that may be left.

289
00:18:07,720 --> 00:18:11,440
If it's not dry, it won't puff up.

290
00:18:11,440 --> 00:18:16,480
Finally, my rice is ready for one
last, very hot blast of heat.

291
00:18:16,480 --> 00:18:19,320
Look at this!
It's like they're alive.

292
00:18:19,320 --> 00:18:22,200
They're starting
to ping and spin round.

293
00:18:22,200 --> 00:18:27,760
Now that spinning and movement
is actually the rice popping,
just like popcorn.

294
00:18:27,760 --> 00:18:29,440
Right, here we go.

295
00:18:33,120 --> 00:18:35,920
Now, they've
definitely changed shape.

296
00:18:35,920 --> 00:18:39,640
They're sort of all puffed out.
If I pick one up...

297
00:18:39,640 --> 00:18:40,840
look at that.

298
00:18:43,400 --> 00:18:45,960
That's worked. That's not bad.

299
00:18:45,960 --> 00:18:48,840
Result.
I've managed to puff the rice.

300
00:18:51,120 --> 00:18:58,120
Many food factories use this
slow oven process, but some prefer
a quicker, more explosive way.

301
00:18:58,120 --> 00:19:01,600
It's time to unveil
my rice puffing gun.

302
00:19:01,600 --> 00:19:04,160
When I say gun,
I mean more of a cannon.

303
00:19:07,680 --> 00:19:13,000
This thing fires with such force that
I've had to have it specially made.

304
00:19:13,000 --> 00:19:15,000
Later, I'm going to use this cannon

305
00:19:15,000 --> 00:19:19,560
to try to explode hard grains of rice
into puffed rice cereal.

306
00:19:19,560 --> 00:19:21,040
Stand well back.

307
00:19:22,200 --> 00:19:25,520
Ho-ho-ho-ho!

308
00:19:32,080 --> 00:19:37,000
If cereal's not your thing,
there's another breakfast staple
that's just as quick and easy.

309
00:19:37,000 --> 00:19:39,560
Yoghurt. But what is yoghurt?

310
00:19:39,560 --> 00:19:44,000
I want you to tell me which of these
animals you can get yoghurt from.

311
00:19:44,000 --> 00:19:46,320
First up, cow. Yes.

312
00:19:46,320 --> 00:19:48,520
Yoghurt from a camel.
Might be bit lumpy.

313
00:19:48,520 --> 00:19:51,560
This, the horse. No.
Definitely not? No.

314
00:19:51,560 --> 00:19:53,360
Have you ever had
Mongolian yak yoghurt?

315
00:19:53,360 --> 00:19:55,840
No. It'd be quite nice, I'd imagine.

316
00:19:55,840 --> 00:19:59,880
In fact, you can make yoghurt
from all of these animals
cos they all produce milk.

317
00:19:59,880 --> 00:20:03,520
So next week, you'll see horse
yoghurt there. Will you buy it?

318
00:20:03,520 --> 00:20:05,720
Only if the wife likes it.

319
00:20:09,720 --> 00:20:14,520
In the UK, we prefer our yoghurt
to come from cows' milk

320
00:20:14,520 --> 00:20:18,360
and we eat over 100 million pots
of the stuff every week,

321
00:20:18,360 --> 00:20:21,040
but how do you get it
from these guys to the pot?

322
00:20:23,760 --> 00:20:27,400
It starts off with raw milk
straight from the farm.

323
00:20:27,400 --> 00:20:32,600
Turning it into a breakfast yoghurt
is factory boss, Nigel Tunnicliffe.

324
00:20:32,600 --> 00:20:35,840
If I wanted to make a low-fat
fruit yoghurt, is that easy?

325
00:20:35,840 --> 00:20:39,560
Very easy. Grab a bag. Right, OK.
Bit of work then. One of these?

326
00:20:39,560 --> 00:20:41,680
Yeah. A bag of skimmed-milk powder.

327
00:20:41,680 --> 00:20:43,720
OK. Where are we going? Over here.

328
00:20:43,720 --> 00:20:46,560
And can this just go in willy-nilly?

329
00:20:46,560 --> 00:20:50,840
It's important the recipe
is made exactly to plan.
If you don't get the recipe right,

330
00:20:50,840 --> 00:20:54,880
it can make the difference
between a low-fat yoghurt
and a Greek-style yoghurt.

331
00:20:54,880 --> 00:20:58,800
So I've got to be really precise.
You have. This is fairly precise.

332
00:20:58,800 --> 00:21:04,440
Is there room for a little bit of
error? We can lose a bit of dust
here and there, not a problem.

333
00:21:04,440 --> 00:21:11,160
Next, sugar and milk protein
hit the mix, then the whole lot
is heated to kill bacteria.

334
00:21:15,640 --> 00:21:17,680
Nigel's doing a good job here,

335
00:21:17,680 --> 00:21:22,560
but it looks as though he's pretty
much on his own, yoghurt-making wise.

336
00:21:22,560 --> 00:21:25,720
In fact, Nigel employs
a huge army of workers

337
00:21:25,720 --> 00:21:30,800
who work away for nothing and get
nothing in return. So where are they?

338
00:21:30,800 --> 00:21:35,920
I can't wait to meet this workforce.
They sound a right bargain.
I'll introduce you. All right.

339
00:21:37,400 --> 00:21:41,720
They're all in these vats,
millions upon millions of bacteria,

340
00:21:41,720 --> 00:21:45,320
working their cells off
to make yoghurt.

341
00:21:45,320 --> 00:21:50,600
There are a trillion bacteria in
your hand there. It'll take me
a lifetime to count them. Probably.

342
00:21:50,600 --> 00:21:55,880
You take a lot of time and trouble
getting all the bacteria out of the
milk. Why are you putting it back in?

343
00:21:55,880 --> 00:21:59,120
Because we want to remove
the bacteria that we don't want

344
00:21:59,120 --> 00:22:02,760
to allow the good bacteria
to grow in the milk.

345
00:22:02,760 --> 00:22:06,800
Who have we got in here? Four types
of bacteria. We've got...

346
00:22:17,280 --> 00:22:21,280
I wouldn't want to play you
at Scrabble, would I? Probably not.

347
00:22:21,280 --> 00:22:26,560
This is what some of those bacteria
look like close up
when they're in your yoghurt pot.

348
00:22:26,560 --> 00:22:29,640
Not very appetising,
I'll give you that.

349
00:22:29,640 --> 00:22:33,640
But without them, we wouldn't
be able to make yoghurt.

350
00:22:33,640 --> 00:22:38,640
So what does this miracle
bacteria workforce do for you?
How does it actually make yoghurt?

351
00:22:38,640 --> 00:22:44,400
Well, the bacteria eat the
natural milk sugars present
in the milk and turn them into acid.

352
00:22:44,400 --> 00:22:48,280
And the more acidic the mix gets,
the thicker it gets.

353
00:22:48,280 --> 00:22:51,040
# Whistle while you work... #

354
00:22:51,040 --> 00:22:57,160
Left to their own devices,
these busy busy bacteria do the job
in a few hours.

355
00:23:00,480 --> 00:23:04,240
Right, Jim, here's a vat of finished
yoghurt for you to have a look at.

356
00:23:04,240 --> 00:23:05,960
Let's have a look. Can't wait.

357
00:23:05,960 --> 00:23:09,560
Look at that. It's amazing.
It looks like custard, doesn't it?

358
00:23:09,560 --> 00:23:13,560
It's a lot thicker than it was. Can
I have a taste? You certainly can.

359
00:23:15,280 --> 00:23:19,720
Lovely. You wouldn't want to fall
in there, you'd never be seen again!

360
00:23:20,960 --> 00:23:24,160
Mm! Well, that's delicious, isn't it?

361
00:23:24,160 --> 00:23:28,040
And it's got that tangy sort of
classic natural yoghurt flavour.

362
00:23:28,040 --> 00:23:29,720
What gives it that flavour?

363
00:23:29,720 --> 00:23:34,800
The bacteria producing lactic acid
and various other chemicals
when they're growing

364
00:23:34,800 --> 00:23:37,200
give the typical acidic
yoghurty flavour.

365
00:23:37,200 --> 00:23:40,040
That's how plain yoghurt is made,

366
00:23:40,040 --> 00:23:42,080
but today is strawberry yoghurt day.

367
00:23:43,400 --> 00:23:44,920
First lot of strawberry.

368
00:23:46,400 --> 00:23:50,200
Nigel's strawberry mix contains
a deep-purple natural colouring.

369
00:23:50,200 --> 00:23:54,440
It's the same stuff that gives
strawberries, raspberries and
blackberries their colour.

370
00:23:56,240 --> 00:24:00,760
But there's so little of it
in strawberries
that Nigel has to add a bit more.

371
00:24:03,320 --> 00:24:05,000
It's gone in my eye.

372
00:24:05,000 --> 00:24:07,720
It spits a bit, doesn't it? It does.

373
00:24:07,720 --> 00:24:13,800
Do you reckon it's a good idea
to wear a white coat? No,
pink would have been better.

374
00:24:13,800 --> 00:24:16,920
Nigel gets all the credit
for our breakfast yoghurt,

375
00:24:16,920 --> 00:24:21,080
but the real heroes
are these brilliant bacteria.

376
00:24:21,080 --> 00:24:24,760
# Whistle while you work! #

377
00:24:32,360 --> 00:24:35,920
Back at the barn, I've made crispy
puffed rice in an oven,

378
00:24:35,920 --> 00:24:39,040
using the same principle
that makes popcorn pop.

379
00:24:40,680 --> 00:24:42,840
But it's a bit dull.

380
00:24:44,000 --> 00:24:47,920
It's time to try the other method
of puffing with the puffing cannon.

381
00:24:50,400 --> 00:24:52,600
That's more like it.

382
00:24:52,600 --> 00:24:57,480
This cannon is a high pressure
chamber, based on the machine
they use in the factory.

383
00:24:57,480 --> 00:25:01,320
I'm going to put my rice
inside the cylinder here,

384
00:25:01,320 --> 00:25:05,760
then close this lid very tightly,
securing it with this latch.

385
00:25:05,760 --> 00:25:07,840
Then I'm going to turn on the heat.

386
00:25:07,840 --> 00:25:13,480
The heat is going to increase
the pressure in the cylinder to ten
times that of atmospheric pressure.

387
00:25:13,480 --> 00:25:15,920
Then I'm going to hit it
with a sledge hammer.

388
00:25:18,320 --> 00:25:21,840
This will fly open,
releasing the pressure.

389
00:25:21,840 --> 00:25:25,880
The compressed moisture
inside the rice will expand,
turning it to steam,

390
00:25:25,880 --> 00:25:28,440
making the rice puff up
with a massive bang.

391
00:25:33,040 --> 00:25:35,400
Can't be too cautious.

392
00:25:35,400 --> 00:25:38,880
So stand well back. OK.

393
00:25:38,880 --> 00:25:40,760
In with the rice.

394
00:25:42,080 --> 00:25:43,960
Now for the water.

395
00:25:46,560 --> 00:25:49,440
Right, gas on.

396
00:25:55,760 --> 00:26:01,840
I need to keep turning the cannon
so the rice inside doesn't burn
and stick to the bottom.

397
00:26:05,040 --> 00:26:08,480
Once the pressure is high enough,
something's going to go bang.

398
00:26:10,080 --> 00:26:13,480
It feels like
I'm spinning a time bomb.

399
00:26:15,120 --> 00:26:16,840
Right, I'm up to pressure.

400
00:26:16,840 --> 00:26:19,120
Think we're ready for the big bang.

401
00:26:21,840 --> 00:26:24,360
Ho-ho-ho-ho!

402
00:26:32,080 --> 00:26:34,960
The rice is under so much pressure,

403
00:26:34,960 --> 00:26:39,600
it's blasted from the cylinder
at over 100mph.

404
00:26:44,120 --> 00:26:45,920
It looks too much like fun,

405
00:26:45,920 --> 00:26:49,560
but using high pressure
is how they do it in the factory.

406
00:26:51,400 --> 00:26:52,840
Look at this!

407
00:26:52,840 --> 00:26:56,040
But they don't have to
pick it all up off the ground.

408
00:26:58,880 --> 00:27:01,040
Get this bit of rice out here.

409
00:27:01,040 --> 00:27:03,800
That WAS a rice grain.

410
00:27:03,800 --> 00:27:07,360
As you can imagine, under all that
pressure, the moisture inside

411
00:27:07,360 --> 00:27:10,080
turns to steam, expands
and puffs this rice up.

412
00:27:10,080 --> 00:27:12,440
Not bad for a first attempt.

413
00:27:12,440 --> 00:27:16,840
Let's have another go with my
new improved mark two cannon.

414
00:27:16,840 --> 00:27:20,600
This one sports a handy basket
to catch my flying breakfast.

415
00:27:22,120 --> 00:27:23,240
Wow!

416
00:27:27,760 --> 00:27:29,920
Wow! Look at that.

417
00:27:29,920 --> 00:27:33,640
What I've got here is puffed rice.

418
00:27:34,800 --> 00:27:38,400
Oh! Tastes just like the real thing.
Heaps of it.

419
00:27:38,400 --> 00:27:41,400
All clumped together.
Absolutely incredible.

420
00:27:41,400 --> 00:27:47,680
Later, I took some of my puffed rice
to my farm to see if it would make
people's taste buds go pop.

421
00:27:47,680 --> 00:27:53,160
Have a taste. Imagine having this
for breakfast. So, how do they taste?

422
00:27:53,160 --> 00:27:55,560
I can tell what it's meant to be.
Right. Yeah.

423
00:27:55,560 --> 00:28:00,880
Not good. No. It's horrible.
Horrible. What, is it burnt?
What is it? Yeah. Burnt.

424
00:28:00,880 --> 00:28:03,080
I wouldn't say burnt. Smoky. Smoky.

425
00:28:03,080 --> 00:28:06,480
Smoky. So out of ten, what would you
give me? Six. Six out of ten.

426
00:28:06,480 --> 00:28:08,800
One. One. Three.

427
00:28:08,800 --> 00:28:11,200
There's no way you'd get
kids to eat these.

428
00:28:11,200 --> 00:28:13,920
But I'd bet they'd love making them.

429
00:28:15,360 --> 00:28:19,280
From blending the perfect cuppa
to making cereal go with a bang,

430
00:28:19,280 --> 00:28:23,640
I thought breakfast was
the simplest meal of the day,
but I've found out it's not.

431
00:28:41,880 --> 00:28:44,520
Subtitles by Red Bee Media Ltd

432
00:28:44,520 --> 00:28:47,360
E-mail subtitling@bbc.co.uk