Inside the Factory Season 5 Episode 3 Croissants

Inside the Factory season 5 episode 3, titled Croissants, takes viewers inside the world of a French bakery to explore the intricate process of making the perfect croissant. Hosts Gregg Wallace and Cherry Healey are joined by master baker Emmanuel Hadjiandreou, who shares his expertise on creating the buttery and flaky pastry.

The episode begins with a visit to a flour mill, where grains are carefully processed to create the perfectly blended flour used in croissant dough. Viewers will learn about the different types of flour and how they impact the final product, as well as the importance of consistency in the milling process.

Next, the hosts head to a butter factory, where they witness the creation of the key ingredient in croissants – butter. They discover the science behind creating the perfect texture and flavor of butter, as well as the impact of different production methods on the final product.

With flour and butter in hand, the team heads to the bakery to create the dough for the croissants. Emmanuel guides viewers through the process of creating a laminated dough, which involves folding layers of butter into the dough to create the signature flaky layers of a croissant. He also shares his secrets for achieving the perfect texture and flavor of the dough.

Once the croissant dough is created, it's time for shaping and baking. The hosts visit a factory where croissants are produced on a massive scale, learning about the machines used to shape and bake the pastries. They discover how the precise temperature and timing of the baking process impact the final croissant, and even get to try their hand at shaping the dough into the classic crescent shape.

Finally, the hosts visit a small artisan bakery to see the croissant-making process in action on a smaller scale. They learn how the traditional methods used by the bakers impact the flavor and texture of the croissants, and discover the passion and dedication required to create the perfect pastry.

Throughout the episode, viewers will learn about the history of the croissant, including its origins in Austria and its evolution in France. They'll also discover the complex science and artistry behind creating the perfect croissant, from selecting the right ingredients to mastering the baking process.

Inside the Factory season 5 episode 3 is a mouth-watering exploration of one of the world's most beloved pastries. Whether you're a fan of the classic croissant or just enjoy learning about the science behind food production, this episode is a must-watch.