Segments in this Video

Sweets: Inside the Factory—Introduction (02:07)

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Greg Wallace will visit a sweets factory to learn how they make some of Britain's most iconic candies. Cherry Healey will learn how candy makers get writing on rock and investigate British tastes in sweets. Ruth Goodman will investigate the invention of sweets.

Swizzels (02:25)

Swizzels has been producing sweets since 1940. Wallace will visit four parts of the factory that make different sweets—powdered, boiled, chews, and jellies. Over half of the sugar consumed in the U.K. is made from sugar beet; see beet processing.

Powdered Sweets Department (05:03)

Wallace and production manager Barry Land off load sugar from the delivery trucks; the sugar is milled and dried. Wallace learns how the powder for Fizzers, Parma Violets, and Love Hearts are milled, colored, and flavored.

Coronation Rock Co. Ltd (05:32)

The company has been making sweets since 1927, producing 16,000 sticks a day. Healey learns how confectioners make rock and add letters.

Powder Pressing Room (03:34)

Wallace learns how confectioners turn processed powder into candy tablets. Swizzels has been making Love Hearts since 1954. People in Britain consume approximately 1,300 sweets a year.

History of Eating Sugar (03:35)

In the Middle Ages, sugar was used as a medicine. In the 16th century, the Tudors opened trade routes that made sugar 10 times cheaper and the populace developed a "sweet tooth;" Seren Evans Charrington makes Tudor confits; the forerunner of the modern boiled sweet.

Boiled Sweets Department (04:09)

Bill Barnes explains how candy makers turn sugar into a liquid and then mold it into Fruity Pop lollies.

Favorites Sweets (04:24)

Some of the top selling products have been produced for over 100 years. The combination of tastes and the order in which they occur in the mouth trigger preferences—flavor profile. People in Japan and Scandinavia prefer a different flavor profile than those in Britain.

Finished Lolly Product (02:08)

Wallace tries a lolly while it is still hot. The lollies are cooled and sent through the wrapping machine.

Sugar and Slavery (04:12)

By the 1700s, Britain was a nation of sugar addicts; Bristol was the main port for sugar delivery. Sue Giles explains the human cost of the sugar industry and the growing abolition movement that resulted in a sugar boycott. The slave trade in the British Empire ended in 1807.

Chews Department (06:11)

Wallace learns how candy makers produce their top selling chew, the drumstick lolly. He tries collecting the mix and forming it into discs. Emma Barkley's family has worked at Swizzles since the 1960s.

Fisherman's Friend (03:31)

The Lofthouse family has been making the lozenge since 1865; Healey examines items from the original apothecary shop. Doreen Lofthouse encouraged the sale of Fisherman's Friend to sweet shops across Britain. The company produces 15 flavors of lozenge; 97% of products are exported

Jellies Department (02:37)

Wallace learns how candy makers produce Squashies using sugar, glucose, gelatin, and apple pulp; they are Swizzles' best-selling product.

Jellies Department: Research and Development (05:12)

Lynda Hallam and hear team create 80 new sweets a year; 5% make it to supermarkets. Healey creates her version of sherbet and tests it on employees.

Sweets Packing and Shipping (03:18)

Swizzles produces millions of powdered sweets, boiled sweets, jellies, and chews every day. Wallace helps workers pack completed products for distribution.

Credits: Sweets: Inside the Factory—How Our Food Is Made (Series 2) (00:33)

Credits: Sweets: Inside the Factory—How Our Food Is Made (Series 2)

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Sweets: Inside the Factory—How Our Food Is Made (Series 2)

Part of the Series : Inside the Factory: How Our Food Is Made (Series 2)
DVD (Chaptered) Price: $300.00
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Description

Gregg Wallace helps to unload a tanker full of sugar from Norfolk and follows it through one of the oldest sweet factories in Britain to see how over 500 workers, as well as some mind-boggling machines, transform it into over a hundred million individual sweets within just 24 hours. Meanwhile, Cherry Healey is let inside the research and development department and experiences for herself how hard it is to come up with a new product, as she attempts to invent her own version of sherbet using citric acid and sodium bicarbonate. And historian Ruth Goodman investigates how sweets were first invented and discovers that, in the Middle Ages, they were used as a medicine and thought to reduce flatulence.

Length: 60 minutes

Item#: BVL138668

ISBN: 978-1-64198-072-2

Copyright date: ©2016

Closed Captioned

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