- 5 hours ago
- #inside
- #realityinsighthub
Inside the Factory Season 10 Episode 1
#Inside the Factory
#RealityInsightHub
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: />👉 THANK YOU ⭐❤️❤️❤️⭐
#Inside the Factory
#RealityInsightHub
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: />👉 THANK YOU ⭐❤️❤️❤️⭐
Category
😹
FunTranscript
00:00Christmas. Favourite time of the year.
00:03I've got to ask, what are you putting in the kids' stockings this year?
00:06Because it's chocolate coins, oranges, lump of coal.
00:09What a treat. Yes.
00:10How about a little bit of gingerbread?
00:13Wow, what a coincidence, because we are in Market Drayton,
00:16the home of gingerbread.
00:18It's like it was planned.
00:20Merry Christmas. Merry Christmas.
00:21Come on. You paid for them. No.
00:24What a treat.
00:25It's said they've been making gingerbread in the Shropshire town of Market Drayton
00:34for hundreds of years.
00:39Everywhere you go, you're reminded of their most famous exports.
00:44And here we are at a gingerbread factory that churns out tons of the sweet stuff.
00:49In fact, they make four million biscuits every year.
00:53Let's find out how they do it.
00:55Is that all right for sound?
00:58This is a factory full of festive cheer.
01:02Can I have a good one?
01:03Absolutely.
01:04That's the best part for me.
01:07And tonight, we're joining these busy elves
01:10in a grotto of gingerbread gems.
01:16I'm actually sweating.
01:18A magical place of sugar and spice and all things nice.
01:25That looks like raspberry sauce on ice cream.
01:27Yeah, it's called Christmas Razzle.
01:29And for a guaranteed white Christmas, I'm learning how to make snow indoors.
01:38That is one powerful machine.
01:40And Ruth settles in for a special message from history for peace on earth.
01:47This is what Christmas in space looks like.
01:52This factory makes over 100,000 gingerbread biscuits every week on the run-up to Christmas.
01:59And today, we're going to help them.
02:00Welcome to Inside the Christmas Factory.
02:03It's beginning to look a lot like Christmas
02:24everywhere you go.
02:31Take a look at the five and ten.
02:34It's glistening once again.
02:36Candy canes and silver lanes that glow.
02:41Oh, look at that.
02:43Oh, that smells like Christmas joy.
02:44Can you smell that?
02:45Lovely very ginger.
02:49Oh, our name's on the board.
02:51Oh, look.
02:51Oh, no.
03:00Look at this.
03:00Those are cute, aren't they?
03:02These are a little work of art, these.
03:03These are snowflakes.
03:05It's beginning to look a lot like Christmas.
03:10Right, well, we could spend all day doing this, just looking at ginger biscuits, but we've
03:16got things to do.
03:16I'm going to go that way.
03:17Which way are you going?
03:18I'm going to go that way.
03:18So that wall?
03:20Yeah.
03:20Right.
03:20Just film Cherry just walking.
03:31Oh, look at it.
03:31Oh, hey, you know, don't worry about that.
03:33We're just trying to make a Christmas TV show here.
03:35You nearly took me out.
03:38This is the original Biscuit Bakers factory, and it is busy in here.
03:44It's like Santa's workshop.
03:45Go on, carry on.
03:49They're on the final push to meet the Christmas rush, producing 20,000 iced gingerbread biscuits
03:56every day, ready to fill stockings across the country.
04:01And I'm going to be following these today, the bestseller, the Santas.
04:11And don't forget the reindeer.
04:13Oh, I'm not forgetting the reindeer.
04:15Merry Christmas.
04:17Merry Christmas, everyone.
04:19Merry Christmas!
04:21You were too late.
04:22You can't get the stuff these days.
04:26Merry Christmas.
04:27I'm kicking things off by heading outside to ingredients intake with Managing Director, Gemma Williams.
04:45Hello.
04:46Nice to meet you.
04:47Merry Christmas.
04:48Merry Christmas to you too.
04:49Look at this.
04:52Santa has come early.
04:54And he's bringing one of our most crucial ingredients, the ground ginger.
04:58Come on, get us unloaded.
05:00Oh, I like that.
05:01Assertive.
05:03Why do you use ground ginger?
05:05Ground ginger packs a real punch.
05:07It leaves a lovely, warming taste in the mouth.
05:10So is that the same ground ginger that I'd have in the cupboard at home?
05:13Yes, and let me show you.
05:14I've got some right here for you.
05:16Oh, yeah.
05:16There you go, and that's what we use.
05:20Oh, yeah.
05:21That smells like Christmas.
05:24And as the ginger is loaded into the factory, by the miracle of Christmas telly...
05:30Here we go.
05:35We've got our urnets on.
05:38This is where the start of the magic happens.
05:40The very first stage is making the gingerbread dough.
05:43So in the bowl at the moment, you've got a demerara sugar and you've got a granulated sugar.
05:47Why two different ones?
05:48So the granulated sugar is more of a neutral, sweet flavour.
05:52Right.
05:52The demerara sugar, it brings in a slightly more caramelised taste.
05:56Yeah.
05:56It's got that extra depth and colour there as well.
05:59Once we've got the sugars in, we need to add a fat to it.
06:01So we use a shortening, which we've got copies of it here.
06:04A shortening?
06:05Yes.
06:05Right, okay.
06:06So this is a mix of vegetable oils.
06:07If you were at home, you were making them with the kids or whatever, I presume it would be butter or marge.
06:12We tend to tend away from butter.
06:14We find a lot of people have dairy allergies now.
06:17And so if you'd like to do the honours and tip it in, that would be fantastic.
06:20I'd love to.
06:21I'd love to.
06:22Look at that.
06:23What this basically does is when the biscuit's been baked and cooled, it does make it a bit more of a softer texture for it.
06:30So what we need to do at this stage is then blend these together.
06:33Okay.
06:39Lovely.
06:40That's what we're paying our licence fee for.
06:43This is what we want.
06:46Mixing on the telly.
06:49Don't worry.
06:50Everything's better with a bit of Christmas music.
06:55In go the rest of the ingredients.
06:57Bicarb of soda.
06:58That helps the biscuit rise and it also gives it that nice sort of texture.
07:03A secret spice.
07:05Can we smell it?
07:08Oh, I don't know what it is, but that definitely gets the nostrils going.
07:12Love that.
07:13That can go in.
07:15And finally, there'd be no gingerbread Santas without the ground ginger.
07:21I can't get enough of that.
07:23It comes from India and contains a compound called gingerol.
07:28That activates heat receptors on our tongs, literally tickling our taste buds.
07:35Already, I want to get a finger in there.
07:37And just give it...
07:39Oh, love that.
07:40Wait till it's baked.
07:41Right, okay.
07:42It'll be a lot nicer.
07:42All right, then.
07:49Well, I'll do that one.
07:51Oh, blimey, you made that look like it was light.
07:55Right, on there, like that.
07:57Oh, yes.
07:58Gingerbread has been a treat since medieval times.
08:03It's even mentioned in Shakespeare and was often bought at furs and eaten for good luck.
08:10Let's hope it brings me some today.
08:12I'm baking, I'm cooking, I'm making.
08:15Next in, a mix of water and mouth-watering golden syrup.
08:24Gorgeous.
08:25Absolutely gorgeous.
08:27What does the golden syrup add?
08:29It's that luxury sort of taste you get from it.
08:31It's like those childhood memories.
08:33You know, at school when you used to make, like, flapjacks and gingerbread men, you'd have the golden syrup there.
08:38Love that.
08:41Gemma's got special childhood memories of gingerbread.
08:45Her mum and dad started the company when she was just a kid.
08:49So, my parents had a bakery to begin with.
08:52So, back in those days, as well as gingerbread, we made cakes, we made bread, made pasties and all those things.
08:58I'll just give you some pictures over here.
09:00Who's this little rapscallion?
09:02Oh, my days.
09:04Is that you, Gemma?
09:04Back in the days.
09:06Are they ginger?
09:07They are large gingerbread sheep.
09:09That was used as a lovely marketing prop there.
09:12Oh, I love that.
09:17And what started as a small family business, no employs over 70 people.
09:30Right, that's all mixed up now, Gemma.
09:32What we need to do now is actually store it in the chiller for 24 hours.
09:36Because if you try and use it straight away, it's too soft and crumbly.
09:40Right.
09:40It also helps bring out the flavour of the spices.
09:43It infuses more deeply in it.
09:45Send them off.
09:46Speaking of chiller, you met Cherry earlier, didn't you?
09:50I met Cherry.
09:50She's gone to the biggest ever chill room you've ever seen.
09:55Let's go and get a cup of tea.
09:56For some lucky people, Christmas means a getaway to snowy, alpine slopes.
10:17But this is inside the factory.
10:25So, no, I'm not in St. Moritz.
10:27I'm in a giant snow factory in Milton Keynes.
10:31This is the snow zone, one of Europe's largest indoor ski centres.
10:40It's a winter paradise all year round.
10:45But how did they create the Alps slap bang in the middle of Milton Keynes?
10:52How do you think they make the snow for that slope?
10:58I think they're a little bit too plastic.
11:00How would you describe it?
11:01It's not like the snow that you'd get when it actually snows.
11:04What do you think it's made of?
11:06Ice, I guess.
11:08I don't know.
11:08It feels icy, but then to look at and to ski down...
11:12It feels like snow.
11:13It feels like snow?
11:14Yeah.
11:16To unlock the mystery of making snow indoors is the centre's head of snow.
11:22Matt!
11:23Refrigeration engineer Matt McKenzie.
11:26Nice to meet you.
11:27How do you make an alpine mountain in the middle of Milton Keynes?
11:32So, we've got massive metal plates that run 170 metres from top to bottom.
11:37Then, on top of that, we have an 8 centimetre block of ice.
11:41Wow.
11:42Underneath the slab of ice, to keep it nice and cold,
11:46we've got pipes with glycol, which is an antifreeze.
11:49Oh, I see.
11:50So, it keeps it really cold all the way through the block of ice.
11:52Then, on top of that, we have 6 centimetres of snow.
11:56So, you've got the opposite of underfloor heating, you've got underfloor cooling.
11:59Correct.
12:02When the centre was constructed in 2000, pipes were laid,
12:05through which the antifreeze glycol runs,
12:09chilled at minus 10 degrees Celsius
12:11to prevent the ice and snow above from melting.
12:16And thick, insulated walls keep this giant room at a chilly minus 4 degrees.
12:24And then, two to three times a week, we make snow.
12:27So, we're continuously getting rid of old, new, old, new,
12:31and then we've got a lovely, new snow for the slope.
12:37But how do they make the snow?
12:40All is revealed when the centre closes,
12:43and Matt and his team get ready for a night of snowfall.
12:47First job, smoothing the slope with a snowplough called a pieced basher,
12:53which pushes dirty snow into heated pits,
12:56where it melts away into the drainage system.
13:02Then, it's time for Matt and me to take a look at his pride and joy.
13:08Oh, it's quite a hike, isn't it?
13:10It's better be worth it.
13:11The snow cannon.
13:14How does this machine produce snow?
13:17So, we push water through the hose at a high pressure.
13:21We chill this water to zero degrees.
13:24It comes out of these little nozzles, just like an aerosol,
13:28and they're little tiny balls.
13:30And as they travel through the air,
13:32just before they hit the ground, they turn into little crystals,
13:34and that's what makes our snow.
13:36So, I assumed that this snow would have lots of chemicals in it.
13:39No.
13:40But it's just water?
13:40Completely natural.
13:42Can I turn her on?
13:43Let's do it.
13:43Press this one.
13:46She's gone green, but we'd better step away.
13:48OK, fine. Run away.
13:55For the cannon to create a snowy landscape,
13:58the air temperature is lowered to a chilly minus 10 degrees Celsius.
14:05I mean, look at it.
14:07That is one powerful machine.
14:09As the water meets the freezing air, it creates a man-made blizzard.
14:16She's only been on for a few minutes, and already it's like a winter wonderland.
14:20It's so beautiful.
14:21Oh, it's fantastic, isn't it?
14:23How is it different to the snow on the mountains outside?
14:26Because outside droplets come from the clouds, and they turn into a beautiful snowflake, which looks similar to this.
14:33Beautiful.
14:34Look at it up close.
14:35Isn't that gorgeous?
14:36And then inside here, the snow we make, it comes out like this, so it's a little droplet.
14:43So instead of being a snowflake, it's like a little snowboard.
14:49When it snows outside, ice crystals fall through the freezing air, gathering more water droplets, which freeze to form the snowflake's beautiful hexagonal structure.
15:00But here, the cannon creates snow almost instantly, producing frozen droplets that are more solid than a natural flake, giving the piste a denser surface for skiing.
15:16You're actually starting to look a bit like a snowman.
15:20I am, right.
15:21Should we give that a chance to do its thing?
15:23Yeah, I think so.
15:24All right, let's go.
15:25The snow cannon works away throughout the night, taking six hours to produce three tons of snow.
15:40Let it snow, snow, snow, let it snow.
15:46Then the piste basher comes out again to smooth it all over.
15:50Let it snow, snow, snow, snow.
15:53And hey, presto, our ski slope has been transformed.
16:00Oh, wow.
16:03It's like Christmas morning.
16:05It's great, doesn't it?
16:06It's perfect.
16:08Isn't that stunning?
16:10Is that it now?
16:11Is it finished?
16:11Is it ready?
16:12Yeah, really happy with that.
16:13Can I be the first person to ski on this slope?
16:15Yeah.
16:16No way.
16:17Will you come with me?
16:18Well, I can't actually ski.
16:20What?
16:21You don't ski?
16:22I don't ski, no.
16:23But my job is to make the snow for you skiers and snowboarders.
16:26We're lucky to have you.
16:28You're a Christmas gift.
16:30I may not make it to the Swiss slopes this Christmas, but skiing on brand new snow is a fabulous
16:44first for me.
16:45Whee!
16:46Whee!
16:47There she goes.
16:48Always on the piste.
16:50Morning.
16:51Morning.
16:52Morning.
16:53Morning.
16:54Morning.
16:55Back in Market Drayton, I'm having a lovely chilled out time too.
17:01Come on, put it on here.
17:02Who's it to, love?
17:04With me new factory friends.
17:06We can do this on Christmas episodes, you see.
17:07It's a bit more relaxed.
17:08Merry Christmas as well.
17:09Can I have a puddle up?
17:10Absolutely.
17:11That's the best part for me.
17:12There you are.
17:13Doing the baths, but I'll say...
17:14I'm not a machine.
17:16Tell you what.
17:27You don't get this without on deck.
17:30They won't do this.
17:32No, I'm not a machine.
17:35Yeah.
17:36I'm not a machine.
17:38I'll tell you what, you don't get this without them deck.
17:43They won't do this.
17:47While I'm distracting the ladies in the decorating room,
17:51Gemma's grafting, feeding the gingerbread paste
17:54into a machine called a sheeter.
17:57The door passes between two rollers,
18:00forming sheets one centimetre thick
18:02that are cut ready to make the gingerbread shapes.
18:07I'd better catch her up.
18:08You all right, Gemma?
18:11You all right?
18:12Yeah, all good.
18:13You come to see the next stage?
18:14Yes, I am, yeah.
18:15So, gingerbread dough's been cut into sheets,
18:17which gives a nice flat surface.
18:19Yeah.
18:19And now we're going to create them into Santa's.
18:21OK.
18:21So, are you ready to work?
18:23I'm going to pass you some trays in a minute.
18:25Yes, I am.
18:26OK, wonderful, let's get started.
18:37Here they come.
18:38Oh, yes.
18:42Merry Christmas, everybody.
18:45There you go.
18:46Get on there, you.
18:49This is where I feel pressure here, Gemma,
18:51because as soon as they start, that's it.
18:52They're not stopping.
18:53They're not stopping.
18:54This is the first time I've seen the actual Santas coming out.
18:58Weirdly, I know it's because they're not baked yet,
19:00they look quite rough, Gemma.
19:02Yeah, when they come through,
19:03they will start looking a bit like that,
19:05but as it bakes, they've made a smooth shape.
19:08Fun festive fact for you.
19:10In Elizabethan times, gingerbread was believed to cure flatulence.
19:16Could come in handy after the sprouts on Christmas Day.
19:19So, they're going in, sheets on top,
19:25they're coming out, magic little Santas.
19:27How is that actually happening?
19:29Just lift this up.
19:30Oh.
19:31So, as you can see, we've got a roller there
19:34that's going to the machine.
19:35So, the paste is coming through,
19:36travelling on the rollers underneath it.
19:38So, it's turning round.
19:39You've got the imprint of the Santa,
19:41which then cuts out the Santa shape.
19:43And that can just be taken in and out,
19:45depending on the time of year.
19:46Yeah, absolutely.
19:47If you're doing anything else,
19:48round Halloween, Christmas, whatever.
19:50We've got some different rollers here.
19:52So, these are the reindeers.
19:53Oh, yeah.
19:54These are little antlers.
19:56Ears.
19:57Face.
20:00All right.
20:03Off to the oven.
20:08240 Santas are loaded onto baking trays
20:11and wheeled to one of two special ovens.
20:18Inside, the racks rotate
20:20to give the gingerbread an even bake.
20:25So, there's Santa.
20:27Where's his reindeers?
20:28Those are in that oven over there.
20:30Ah, reindeers are in that oven.
20:32Santa's in there.
20:33For anyone just joining us,
20:35especially the kids,
20:37we're not slow-roasting Santa and his reindeers.
20:40Just putting that out there.
20:41Don't want anyone having nightmares.
20:45After 25 minutes at 163 degrees Celsius...
20:50..the baked Santas are ready to come out into the cold.
20:57Here they are.
20:59Now, I've been here a while.
21:03Yeah?
21:04I've been thinking it.
21:05I've not said it out loud.
21:06Can I have a taste?
21:08Absolutely.
21:08Go for it.
21:12Merry Christmas.
21:15Oh, I love that.
21:16Oh, they're nice and soft.
21:17They just come out of the oven.
21:18Get on that.
21:19Soft with a little bit of a crunch round the edge.
21:29Oh, that's good.
21:30You get, like, a smooth sort of velvetness.
21:32Oh, yeah.
21:33That is cool from the golden syrup.
21:34And you're just the right amount of eating, that.
21:38Are you still here?
21:39Go and film something.
21:42Who want one?
21:44Go on.
21:45That's your wages for today.
21:47Every day, 20,000 gingerbread figures are wheeled through here to cool.
21:59And Gemma and I...
22:01There we go.
22:02Perfect.
22:03..have the latest batch.
22:05So the next thing we need to do is take the biscuits off the baking trays
22:09and put them onto a decorating tray.
22:12Gemma, I've got to be honest.
22:14You were talking then.
22:15I were totally distracted by that pasta with them hands on.
22:18I've never been in a factory where we have to do hand stretches.
22:21Why is that?
22:22Well, it's when you're piping and icing all day.
22:24It can be quite tough on your hands.
22:26So it's good to stretch your fingers out a little bit
22:28so that it's not too much pressure on your hands.
22:31What a job that is, being a hand-stretching model.
22:33Well, actually, it's one of our employees here that did it for us.
22:38It's Bev's.
22:38Look at yours.
22:40Bev?
22:41Bev?
22:42I'm here.
22:43Get your hands down here.
22:45Get your hands down here.
22:47Not just a pretty face.
22:48Right.
22:49Talk us through these, then.
22:51Right.
22:52This one's really good.
22:53Do you want to pray with me?
22:54Yes, I do.
22:56Spread your fingers.
22:58Yeah.
22:58And then go like that, and that's a really good stretch.
23:01Four.
23:03When you first took my hand on a cold Christmas Eve
23:10You promised me Broadway was waiting for me
23:13You were handsome
23:14You were pretty queen out of New York City
23:16When the band finished playing
23:18They held out for more
23:19And they do this with the wrist.
23:23That with the wrist.
23:24That way.
23:25So you don't realise it.
23:26When you pick your gingerbreads up off the shelves,
23:28what goes into it?
23:29Look at all this.
23:30And it does help.
23:31It really does help.
23:36Right.
23:37Let's go.
23:39While I'm limbering up, let's check in on Ruth,
23:42who's enjoying a 1960s Christmas.
23:45Lovely, this.
23:47Go on, Jen.
23:47Off we go.
23:48And for some reason, she appears to be in a space museum.
24:05For as long as humans have gazed up at the sky,
24:09we have been fascinated by space exploration.
24:13And in December 1968,
24:15there was one very special mission
24:17that gave three astronauts a Christmas never to forget.
24:22Who better to reveal this incredible festive story
24:27than Helen Sharman?
24:30Hello, Ruth.
24:30Hello.
24:31Nice to see you.
24:32Nice to see you, too.
24:34In 1991, she became Britain's first astronaut
24:37and the first woman ever to visit the Mir space station.
24:44We're meeting at the Science Museum in London.
24:47You actually have been in space.
24:49Yeah, so I was in low Earth orbit,
24:52where the International Space Station is now, actually,
24:54about 250 miles above the Earth's surface.
24:57But when you think about going further away from Earth's orbit,
25:01I mean, that is just something else.
25:06In the mid-1950s, the race began to do just that.
25:12The USA and the Soviet Union were engaged in a bitter Cold War.
25:17And both superpowers had set their sights on space superiority.
25:24Still, by 1968, no humans had gone higher than low Earth orbit.
25:32And there was this big race.
25:34America wanted to go to the moon before the Soviets.
25:36And Apollo 8 was a spacecraft that was ready to do that.
25:40Three astronauts were chosen.
25:47Jim Lovell, Bill Anders, and Frank Borman.
25:52Their mission, to be the first space crew to reach the moon's orbit.
25:57Ten, nine, we have ignition sequence start.
26:02And on the 21st of December, 1968...
26:06Two, one, zero.
26:13We have liftoff.
26:16Apollo 8 launched.
26:19Apollo 8, you're looking good.
26:21Roger.
26:22Well, this is a command module.
26:27Now, this actual one is Apollo 10's,
26:29but for their entire mission, the Apollo 8 crew
26:32spent their time in this type of a spacecraft.
26:35Or just this one small little piece?
26:37Yeah.
26:37Can you imagine?
26:38Just a few days before Christmas, they were living,
26:40they were sleeping, going to the toilet, eating.
26:42I mean, everything had to happen inside this spacecraft.
26:45Back on Earth, people were preparing for a very special Christmas.
26:55As Apollo 8 approached the moon's orbit,
27:00armed with TV cameras,
27:02the crew were tasked with documenting this historic moment.
27:07Oh, my goodness.
27:09So, what, this is inside the module?
27:12Quite fun, isn't it?
27:13So, you can get an idea of how cramped they were.
27:16Wow.
27:18This is what Christmas in space looks like.
27:25It's taken almost three days to get there,
27:27but they've travelled 240,000 miles to the moon.
27:32And they were getting into the moon's orbit on Christmas Eve itself.
27:38Then, at 2.34 on Christmas morning,
27:46the astronauts broadcast live to the world.
27:49We are now approaching lunar sunrise,
27:55and for all the people back on Earth,
27:59the crew of Apollo 8 has a message that we would like to send to you.
28:06In the beginning, God created the heaven and the earth,
28:11and darkness was upon the face of the deep.
28:13A lot of thought went into what they were going to say.
28:16A lot of thought went into what they were going to say.
28:21They knew people all around the world would be tuning in.
28:24We think, now, it's estimated that about a billion,
28:27one billion people watched this broadcast.
28:30So, about a quarter of all people alive.
28:34No.
28:36Good gracious.
28:38So, everybody's getting ready for Christmas.
28:40They're hanging up their stockings.
28:41They're doing their thing.
28:43And they're watching the moon from close up.
28:46What a Christmas.
28:46And NASA had even provided the astronauts
28:53with their very own Christmas dinner.
28:56Santa Claus brought us some turkey and gravy,
29:00cranberry sauce, grape punch.
29:03How's it?
29:04Glad to hear it.
29:07We're down here eating cold coffee and bologna sandwiches.
29:10Having gathered vital information for future Apollo voyages,
29:18the mission proved a huge success,
29:21while delivering one final Christmas miracle.
29:27As they came around the moon,
29:29there was this most amazing earth rising above the surface of the moon.
29:35Right, the moon rise.
29:36You've got the earth rise.
29:37Earth rise.
29:38Get a colour film, Jim.
29:40Oh, it's a beautiful shot.
29:43And it became this iconic photograph.
29:47Bill Anders described it later on
29:49as being like a fragile Christmas tree bauble.
29:52The only part of colour in the whole of this black space.
29:59Wow.
30:01It is such an iconic image, that, isn't it?
30:04And I suppose also, it's not just earth rise,
30:08because it's earth at Christmas.
30:10And from the crew of Apollo 8, we close with good night, good luck,
30:17a merry Christmas, and God bless all of you, all of you, on the good earth.
30:23That's the Christmas spirit right there.
30:34Bless us, one and all.
30:36You better watch out, you better not cry.
30:40You better not pout, I'm telling you why.
30:42Santa Claus is coming to town, gather round.
30:48Do you know what I love about Christmas?
30:50Those unexpected, yet thoughtful, Christmas presents.
30:54One year, my aunt got me a pink bath mat, and I was ten.
30:59Pink, that's my worst present I've ever had.
31:01When I was younger, midi hi-fis had just come out.
31:05Oh.
31:05And I was like, I'd love her, I thought, no chance.
31:08Anyhow, Christmas day, I was up, first thing,
31:12straight in the front room, so excited,
31:13ripped the box open, and it was a Clare-o foot spa.
31:17So, hoping for better luck this year.
31:26At this family-run factory, I've mixed, baked,
31:29and cooled Santas and reindeer,
31:31but the gingerbread is only half the story.
31:37Ah, naked, these ones.
31:40Nothing on them yet.
31:42Yep, all ready for decorating.
31:45The kids and girls in Boylan will have a jubilee.
31:51They're gonna build a toy land town
31:54all around the Christmas tree.
31:56This is where the magic of the factory happens.
32:00The heart of Santa's grotto,
32:03where plain and simple gingerbread shapes,
32:06are transformed into colourful Christmas creations.
32:09And to adorn their biscuits,
32:12the factory gets through 30 kilos of icing a day.
32:17Love that, it makes you smile.
32:19The gingerbread is decorated with two types of icing.
32:24Runny royal icing for intricate details,
32:26and sugar paste shapes for larger areas.
32:31He sees you when you're sleeping.
32:34Cherry's off to make the next batch for our Sansa.
32:38It's like Christmas magic in here.
32:41How good do those look?
32:43He needs it for his lovely red waistcoat.
32:46He's coming to town!
32:52Her guide to sugar paste perfection
32:55is baking operative Steph.
32:58Hey, Steph, lovely to meet you.
33:00So what's in here?
33:01What are the ingredients?
33:02So we've got icing sugar,
33:04xanthan gum and sugar gum in there.
33:06I know what icing sugar is.
33:07What is xanthan gum?
33:09So xanthan gum,
33:10it helps with the consistency in the shelf life.
33:12Xanthan gum is a plant-based thickener,
33:17and sugar gum is made from glucose syrup,
33:19sugar, oil and another syrup called glycerin.
33:23They bind the icing together,
33:25giving it a firm, flexible texture,
33:28perfect to mould into shapes.
33:30We've got a red colouring to add in now,
33:33and that's just that one over there.
33:34Can I do the honours?
33:35Absolutely.
33:36Ready? Ready? Get it? Ready?
33:38Ready?
33:39Stop it.
33:42That is so beautiful.
33:45That looks like raspberry sauce on ice cream.
33:47Yeah, it's called Christmas Red,
33:49the colour we actually put in.
33:53Is that done?
33:54That's it done now.
33:55Hey, presto.
33:57Can I touch it?
33:58Absolutely.
33:59It's so thick.
34:00It is just like modelling.
34:01Yeah.
34:02Nice.
34:03So without this,
34:04Santa would be naked.
34:06So this is a really important element
34:07to the biscuit.
34:09It really is.
34:10Fabulous job.
34:11Nice one, Cherry.
34:16My turn to load your icing
34:18into this sheeter machine,
34:20where it's rolled out
34:21to just three millimetres thick.
34:27Then a stamper cuts out
34:29the waistcoat shapes.
34:31Santa baby,
34:33just slip a sable
34:35under the train
34:37for me.
34:38So hurry down
34:40but you'll need
34:41tonight.
34:46Santa's waistcoat is ready
34:48for some detail
34:49and for that,
34:50the clever factory elves
34:52use the runny
34:53royal icing.
34:56It's a mix of icing sugar,
34:58egg white,
34:59glucose syrup,
35:01xanthan gum
35:01and cornflour
35:03with glycerin
35:04so it doesn't set
35:05rock hard.
35:07And if you think
35:08royal icing
35:09sounds posh,
35:10get this,
35:11in the Middle Ages
35:13gingerbread
35:14would sometimes
35:14be decorated
35:15with gold leaf.
35:18Not on our budget.
35:21I've got to be honest,
35:21it's the first time
35:22I've peeled a piping bag,
35:23Gemma.
35:24Oh, there he is.
35:25They put that in there.
35:26Look at that.
35:28There he is.
35:29You don't want to dribble
35:29too much.
35:31Story of my life,
35:33Gemma.
35:36Gemma herself
35:37comes up with
35:38the designs
35:38and the ladies
35:39here are wizards
35:40at reproducing them.
35:44They are
35:45icing artists.
35:48How long
35:49have you been
35:49doing that?
35:50I've been it
35:50ten years now.
35:51They're quick.
35:52Who's the fastest
35:53icer?
35:54Fair, yeah.
35:55How many
35:56gingerbreads
35:56do you think
35:57you've iced?
35:58Millions?
35:59Or billions.
36:00Billions.
36:02Flipping heck.
36:03They are accurate.
36:05I feel like you get
36:06it spot on
36:07every time.
36:08With the
36:09concentration
36:09of ninjas.
36:12And today,
36:13there's a nervous
36:14new apprentice
36:15in the house.
36:17Now,
36:18we're on to
36:18the main stage.
36:20We're going to
36:20decorate these
36:21to look exactly
36:22like Father Christmas.
36:23Are you ready
36:23to give it a go?
36:24Let's give it a go.
36:25Absolutely.
36:26And I've got
36:27two experts
36:27with me today.
36:28I've got Rachel
36:28and Charlie
36:29and they are
36:30going to show you
36:30everything you need
36:32to be able to
36:32decorate a Santa.
36:33Right, let's do it.
36:35Okay, so your
36:35first part
36:36is his face.
36:39Two round
36:39and then a little
36:40squeal in the middle.
36:41God, that is
36:46so much
36:47difficult
36:48than you make
36:49it, Luke.
36:50Right, okay.
36:51I'll tell you what,
36:52I'm feeling it already
36:53in my hands.
36:53You're feeling it?
36:54Yeah, yeah.
36:55Stretch it?
36:58So, it's his hands
36:59next.
37:00I reckon this is
37:01going to be
37:01the trickiest part.
37:02It is a bit tricky.
37:04Okay, so squeeze
37:05and drag.
37:07Right.
37:10Squeeze.
37:10And drag.
37:11Squeeze and drag.
37:17I think I've put
37:19ears where his
37:20hands should be.
37:22We've got the
37:23hard bit to go, yeah?
37:26I'm going to do
37:27the hat now.
37:29Oh, my.
37:33And it doesn't
37:34help that I can
37:34feel all the eyes
37:35are on me.
37:36I'm actually
37:40sweating.
37:41I've never
37:41known stress like
37:42it.
37:45Mine's got
37:45old lumps
37:46of yours.
37:46He's dead
37:47smooth.
37:49Hello.
37:50Have a look.
37:51Which one did you?
37:52Well, take a guess.
37:54Yeah, I know.
37:55Oh, it's so good.
37:56You're a natural.
37:58I don't think
37:58she means that.
37:59Well done.
38:01God, you're working
38:01hard on that.
38:03There's reindeers
38:04be frosted or
38:05whatever.
38:06Good luck.
38:07Have a good one.
38:09Lovely to see you.
38:11Merry Christmas.
38:13Gemma's family have
38:14been in business for
38:15nearly 40 years.
38:17Surely one man
38:18can't bring it down
38:19in a day.
38:20Right, will I get
38:22to grips with this
38:23masterpiece?
38:24Cherry's down in
38:25Cornwall looking at
38:26scented candles.
38:27I'm actually still
38:27here.
38:28It's up to telly,
38:29isn't it?
38:29All right, don't
38:30worry about it.
38:31Ta-da-da, ta-da-da-da.
38:39This is the St.
38:40Evel factory near Newquay,
38:42where they've been
38:44making festive candles
38:45for over 30 years
38:47using traditional
38:50techniques and
38:51cutting-edge technology.
38:55Like the gingerbread
38:56factory, they're in
38:57full swing for
38:58Christmas.
39:01I'm meeting chief
39:02exec, Ian Greaves.
39:04Hi, Ian.
39:06Hi, Jane.
39:06Who's overseeing
39:08a Yuletide treat.
39:10Can I just thank you
39:11so much for having
39:12the best-smelling
39:12factory of all time?
39:14And you always go
39:15home smelling so
39:16nice as well.
39:16Do you?
39:17Yes.
39:17What are we making
39:18today?
39:19Today we're making
39:19an advent calendar.
39:21An advent calendar.
39:22But not with
39:22chocolate, with
39:23candles.
39:26The advent calendar
39:27contains 24
39:28scented tea lights.
39:31So each window has
39:32a different scent.
39:33Oh, wow.
39:34These small candles
39:36were originally used
39:37to keep teapots
39:38warm in Japanese
39:39tea ceremonies.
39:42Today I'm making
39:44the scented tea light
39:45behind door 20.
39:47Orange and cinnamon.
39:48Orange and cinnamon.
39:49Warm and tangy
39:49with a hint of spice.
39:53It's lovely.
39:53Oh, yeah.
39:54That is Christmas
39:55Day in a candle.
39:56It is.
39:56Exactly that.
40:01But before we make
40:03our festive tea lights,
40:04I want to understand
40:05the science of scent.
40:07What different things
40:09are you looking for
40:10when it comes to
40:10scent on a candle?
40:11Well, there's two types
40:12of throw in a candle.
40:14What is the throw?
40:16It's how far you can
40:17get that fragrance
40:17to throw.
40:18So can you smell it
40:19close up?
40:20Can you smell it far away?
40:20That's the throw.
40:21We talk about a hot throw
40:22and a cold throw.
40:24When you walk into the room
40:25and the candle's not lit,
40:26you can often smell a candle
40:28and that's called the cold throw
40:29because it's not light.
40:30Even before it's lit,
40:33fragrance molecules are
40:35released from the surface
40:36of the candle.
40:37When these molecules
40:39hit scent receptors
40:40in our noses,
40:41we smell the aroma.
40:43And that effect is enhanced
40:45when the candle is lit.
40:47Why does lighting it
40:48encourage the fragrance
40:50to leave the candle?
40:51When the wax becomes a liquid,
40:54the fragrance can then
40:55evaporate much quicker.
40:56We can then smell it
40:58from a distance
40:59because it's releasing
41:00much more fragrance.
41:01So once you've got
41:01that throw nailed,
41:03that scent is all over
41:04the place and it's
41:06really gorgeous.
41:07What do you do next?
41:08Down to production,
41:09mix some wax and fragrance.
41:10Let's make some candles.
41:16Production manager
41:17Jo Shalders is in charge
41:19of the wax.
41:20What is this wax made of?
41:22So this is a vegetable
41:23mineral blend.
41:24And what is mineral wax?
41:26So that element of it
41:27is paraffin.
41:28It gives us a really
41:29good scent throw
41:30and it's a really
41:31clean burn.
41:35The slabs of wax
41:37are melted overnight
41:38at 80 degrees Celsius,
41:40then cooled to 61 degrees,
41:42ready to add
41:43the all-important scent.
41:47Each of our candles
41:48has got its own recipe.
41:49This is what we need
41:50to make the orange
41:51and cinnamon candle.
41:52Right.
41:52Can I?
41:53You can.
41:53The scent is a mix
41:56of essential oils
41:57extracted from plants
41:59and spices,
42:00plus synthetic fragrance.
42:02Oh, the smell
42:03that's coming off that,
42:04Jo.
42:04Yeah.
42:05It's absolutely
42:05Christmassy heaven.
42:08The small tea lights
42:10contain a high proportion
42:11of scent
42:12to achieve that
42:13all-important
42:14hot throw.
42:14And after a good mix,
42:19the fragranced wax
42:20is sent to the
42:21high-tech part
42:22of the factory.
42:24This is the pouring line,
42:27where all the elements
42:28of the tea light
42:28come together.
42:31The aluminium cases
42:32are loaded
42:33onto a computer-controlled
42:34conveyor belt.
42:35The cotton tea light
42:39wick
42:39is fed in
42:40from a wick reel,
42:42along with the metal
42:43holders,
42:44which keep the wicks
42:45upright.
42:48The cases come down
42:50through here.
42:50OK.
42:51And then this fancy
42:53piece of kit
42:53cuts the wick
42:54to the right length
42:55and then glues it
42:56into the case.
43:00Hidden inside
43:01this machine,
43:02called a wicking head,
43:04a little dot of glue
43:05fixes the wicks
43:06in place.
43:08And when they're
43:09all lined up
43:09and standing to
43:10attention,
43:11we're ready to pour
43:12our scented
43:13liquid wax.
43:14Please tell me
43:15there's a button.
43:15There is a button.
43:16Just this one here.
43:17Oh, easy.
43:18Off she goes.
43:24Gosh, look at this.
43:26It's so beautiful.
43:28The fragrance wax
43:29gets released down
43:30into the cup,
43:32filling them
43:3322 in a row.
43:35All in one go.
43:36That smells
43:37absolutely delicious.
43:40The pouring machine
43:41dispenses 18 grams
43:43of scented wax
43:43into each case.
43:46Over six hours,
43:48a full tank
43:48of 250 litres
43:50of wax
43:50can fill
43:5114,000 tea lights.
43:56So can you now
43:57tick December 20th
43:58off your list?
43:59Yes, I can.
43:59Only 23 more to go.
44:06All 24 candles
44:07of various scents
44:09are hand-packed
44:10into the advent calendar.
44:13Winter time.
44:14Ready for dispatch
44:15around the country.
44:19Quite satisfying
44:19to know that someone's
44:20going to open
44:21all these little doors
44:21on the run-up to Christmas
44:22and enjoy their
44:23Christmas candles.
44:24Happy Christmas, guys.
44:28I hope you've got
44:29one of those for me, Cherry.
44:31It may surprise you,
44:32but I love a hot soak
44:34in the tub
44:34with a scented candle.
44:35Back in Market Drayton,
44:44there's no time
44:45to relax
44:46when there are
44:46Santas to decorate.
44:50And Cherry's
44:50back from Cornwall
44:51already.
44:53That was quick.
44:55Gingerbread coming through.
44:57Make way.
44:57Thank you so much.
45:00It's her job
45:01to decorate
45:01our second Christmas biscuit.
45:04Come on,
45:05my little reindeer.
45:05Dear friends,
45:06let's make you fancy.
45:08And luckily,
45:09she's got some
45:09expert help
45:10from operative Danny.
45:13Hi, Danny.
45:14Hi.
45:14Lovely to meet you.
45:15Lovely to meet you.
45:16It's very quiet here.
45:18Have you scared
45:18everyone off?
45:19Yes, well,
45:19unlike the Santas,
45:20we don't decorate
45:21these by hand.
45:22We decorate it
45:23with a robot.
45:25Oh, my God,
45:25you've gone high-tech.
45:30The robot floods
45:31the face of the reindeer
45:32with royal icing.
45:34Their little ears
45:37and antlers
45:37would be too fiddly
45:38to cut from
45:39sugar paste sheets.
45:40How quickly can it
45:44ice a biscuit?
45:45There's 21 pieces
45:46on a tray
45:46and it takes
45:47nine minutes a tray.
45:48The whole tray?
45:49The whole tray.
45:49So it's really speedy.
45:50Oh, yeah,
45:51much quicker than us.
45:52And it doesn't
45:52complain about our make?
45:53No, definitely not.
45:55How does it know
45:56where the biscuit is
45:57to get the icing exact?
45:58So when it takes
45:59the tray in,
46:00it takes a picture
46:01with the camera
46:01and it maps
46:02where the biscuits
46:04are on the tray
46:04and it's pre-programmed
46:06the design
46:07so then it will just
46:08see where the biscuit
46:08is and trace it on top.
46:11But just when I thought
46:12I'd got the easy icing job,
46:15turns out these little fellas
46:16also get their finishing touches
46:18by hand.
46:21Serves me right
46:22for laughing at Paddy.
46:22Like, twisty round?
46:26Oh, that's weird.
46:27Oh, it looks like a croissant.
46:30OK, OK, this one's
46:31going to be great.
46:31This one's good.
46:34Oh, no!
46:36That's what I was talking to.
46:38He's basically
46:39got a nosebleed.
46:40Yes.
46:42Not so easy, is it?
46:44Mine looks like
46:45it's been in some kind
46:46of accident.
46:47Oh, she's struggling.
46:48It looks like he's
46:49sticking his tongue out now.
46:53These experts
46:54can ice a gingerbread
46:55in 105 seconds.
46:58I've taken
46:59a bit longer than that.
47:02Right, Paddy,
47:02just the last thing to do now,
47:04create his face for us.
47:05Lovely.
47:06Here we go.
47:09I think you're coming
47:10into your own now, Paddy.
47:17I'm happy with that one.
47:19He's got his own charm
47:20about him there, you see.
47:22He's saying I'm not
47:23a perfect Santa,
47:24but, you know,
47:25I'll still taste nice.
47:28Right.
47:28So I'm going to take
47:29mine two to cherry
47:31and see how it compares
47:32with her reindeers.
47:34Thanks very much for that.
47:35No worries.
47:35See you in a bit.
47:36See you in a bit.
47:37Come on, you two.
47:43So, it's the ultimate
47:44Christmas competition.
47:46Santa versus his reindeer.
47:48But which of us
47:50has won the icing crown?
47:54Let's see yours.
47:55Can I just say...
47:56Don't you think?
47:57Lovely glazing.
47:59Yes.
47:59That was actually...
48:00That bit was done by a robot.
48:02We're never going to agree on this,
48:03are we?
48:03So let's get the expert eye in.
48:06Gem!
48:07Where are you?
48:08Here we are.
48:09Right, Gemma.
48:09What are we getting on?
48:10Well, let's have a look.
48:11Who's do you think
48:12is the best?
48:13Wow.
48:14I think there's
48:14some good effort, sir.
48:16That is a very good reindeer.
48:18It's very close.
48:18Thank you so much.
48:19Oh, it's a reindeer.
48:21Right, OK.
48:23Unfortunately,
48:24I don't think either of them
48:25are going to pass
48:26our quality standards.
48:27But you are more
48:29than welcome to have them
48:30and take them away.
48:31Can I have one
48:32of your garden gnomes?
48:34Yes, you can.
48:35Yes, yes.
48:35Can I have one
48:36of your bull mastiffs?
48:37Yeah, there we go.
48:38How about that?
48:39One eight.
48:39Wonderful.
48:40Happy Christmas.
48:41See you in a bit.
48:42Garden gnomes?
48:44The cheek of it.
48:47Once the icing's dried,
48:49the gingerbread
48:49is ready to be piked.
48:55We're placing the Santas
48:57individually
48:57down the flow wrapper.
48:58So each one
48:59goes in its own little section.
49:01Love this.
49:01And it's pushed along
49:02and it's taken it down
49:03to the flow wrapping section there.
49:11The Santas are sealed
49:12in their see-through packages
49:14at the rate of 50 a minute.
49:19As we go round,
49:21you'll see them coming out
49:22of the other side
49:23all individually packed.
49:24Yes.
49:28All them little Santas
49:29off to make
49:30someone's Christmas
49:31very special.
49:33Off to stockings
49:34around the country.
49:35Beautiful.
49:35Then it's into the boxes.
49:39Eight in each.
49:42Good night, everyone.
49:44Where Santa is united
49:46with his reindeers.
49:47Well,
49:53Sherry's all right
49:54at packing boxes,
49:55but how does she go on
49:56with wrapping presents?
49:57Let's find out.
50:05Now, I adore
50:07giving gifts,
50:08but wrapping them
50:10is a whole world
50:12of pain.
50:14Please tell me
50:15that I am not
50:16the only one
50:16that leads my wrapping
50:17to the last minute.
50:18You can never find
50:19the scissors,
50:19you can't find
50:20the end of the tape,
50:21there's never enough paper.
50:23And then it looks like this.
50:25There's got to be
50:26a better way
50:27to do this.
50:29Here to grant
50:30my Christmas wish
50:31is expert mathematician
50:32Bobby Seagull.
50:36Bobby!
50:37Happy Christmas!
50:37Happy Christmas!
50:39Ooh, come in.
50:40Who uses maths
50:41to achieve
50:42present wrapping
50:43perfection.
50:44Bobby,
50:47welcome
50:48to the annual
50:49Christmas wrapping
50:50disaster.
50:51This is ineffective.
50:53There's far too much
50:53wrapping paper.
50:54It's wasted.
50:55On this one here,
50:56the corners aren't covered
50:57because the paper's too weak.
50:58You're not covering
50:59the surface area.
51:00This is a mathematical
51:01Christmas disaster.
51:02Can maths save Christmas?
51:04Maths will have
51:05to save Christmas.
51:06Definitely this Christmas.
51:07Luckily, I have a whole
51:10raft of rolls
51:11to choose from.
51:13Think about the paper
51:14you're using.
51:15It shouldn't have
51:16glitter
51:17or that shiny foil
51:18because these are
51:18non-paper additives
51:20that can't be recycled.
51:21Don't be on the naughty list
51:23because of your wrapping paper.
51:24No, Santa
51:24is not going to be pleased
51:25isn't it?
51:26No, okay.
51:28In the UK,
51:30it's estimated
51:30we throw away
51:31around 200,000 miles
51:34of wrapping paper
51:35a year.
51:36So, if you can,
51:38it's important
51:38to choose
51:39fully recyclable paper.
51:41To avoid waste,
51:43I'm hoping
51:44Bobby's maths
51:44can help me achieve
51:46perfectly wrapped presents.
51:48Let's start with this,
51:51a box of chocolates.
51:52Well, maths
51:53can definitely help.
51:55So, if you look at this,
51:55it's a square prism.
51:57It's got a square
51:58on one side
52:00and it's the same
52:01dimensions
52:01all the way through.
52:05Before we begin wrapping,
52:07we calculate
52:07how much paper
52:09we need
52:09to cover
52:10our square prism.
52:12So,
52:13X
52:13presents
52:14the sides
52:15of this square
52:16and L
52:17represents
52:17the length.
52:18Good.
52:19I'm not at one
52:19with maths,
52:20but I'm following you.
52:22Now,
52:23it's time to measure.
52:24Okay.
52:26The width
52:26of the square
52:28is 6 centimetres.
52:30Okay?
52:31Good.
52:32The length
52:33is 19 centimetres.
52:35Plus,
52:35we have
52:36a third measurement
52:37to allow
52:37for a half centimetre
52:39paper overlap
52:40when wrapping.
52:42Okay,
52:42so Y
52:43equals
52:430.5.
52:46Time
52:47to calculate
52:47the total
52:48area of paper
52:49needed.
52:51First,
52:52the width.
52:53All the way round,
52:54there's how many
52:55lots of X?
52:56Four.
52:57So,
52:58the width
52:58of the wrapping
52:59we needed
52:59is 4X plus Y.
53:01So,
53:014 times 6
53:02is 24.
53:05Plus,
53:06the half centimetre
53:07paper overlap.
53:0824.5?
53:11Yes,
53:1124.5.
53:12To work out
53:15the length
53:15of paper,
53:16it's the length
53:17of the box
53:18plus one side
53:19of the square
53:20end.
53:2219 plus 6,
53:25which is 25.
53:26Spot on.
53:32Calculations complete.
53:33Next,
53:34measure and cut.
53:35That is not enough
53:41wrapping paper.
53:42Trust the maths.
53:45We're using
53:46paper-based
53:47sticky tape
53:48that can be
53:49recycled
53:49along with
53:50the wrapping paper.
53:52Thanks to that
53:54half centimetre
53:55overlap,
53:56our paper
53:56joins up
53:57perfectly.
54:00Ta-da!
54:01I told you.
54:02Look at that.
54:04Nothing is wasted.
54:05Everything is used.
54:09And the same
54:10principle even
54:11applies to
54:12wrapping a bottle
54:12of festive fizz.
54:14Instead of the
54:14square at the
54:16base,
54:16it's now a
54:17circle.
54:19To work out
54:19the width of
54:20paper,
54:21measure the
54:21diameter of
54:22the bottle
54:22and times it
54:23by a figure
54:24known as
54:25pi.
54:26And pi is
54:27roughly 3.14.
54:29Plus,
54:30half a centimetre
54:31overlap.
54:32The length
54:33of the
54:33wrapping is
54:33the diameter
54:34of the
54:35bottle plus
54:35the height.
54:38The classic
54:40bottle wrapped
54:41and it's
54:42beautiful.
54:43Bobby's
54:43halfway to
54:44saving Christmas
54:45but can he
54:46pass my
54:47final fiendish
54:48challenge?
54:52Can you deal
54:53with the big
54:53boss of
54:54wrapping?
54:55Which is?
54:56A ball.
54:58It's difficult
54:59to wrap
55:00spheres perfectly
55:00but there
55:01is a way
55:01around this.
55:02We can
55:02actually create
55:03a petal-like
55:04structure to
55:05wrap around
55:05the football.
55:09So you can
55:09have four,
55:11five or six
55:12petals.
55:14It might take
55:14a bit of time
55:15to cut out
55:15the petals
55:16but once
55:17that's done
55:18it takes
55:19seconds
55:19to wrap it.
55:22Look at that.
55:23Santa's smiling
55:24all the way
55:25to the North Pole.
55:26I can hear
55:27the elves
55:27singing their
55:28favourite
55:28Christmas song.
55:31And they're
55:32not the only
55:33ones humming
55:33a happy tune.
55:35With Bobby's
55:36help, my
55:36Christmas wish
55:37has been
55:38fulfilled.
55:39Look how
55:40beautiful they
55:40look.
55:41I think it's
55:41fair to say
55:42that you are
55:43the saviour of
55:43Christmas.
55:45Look at you
55:46like a Christmas
55:46elf.
55:47Merry Christmas.
55:48I've got to
55:58say, that
55:59box looked
56:00great.
56:01The ball,
56:02not so much.
56:03Our boxed-up
56:25gingerbread
56:26has been
56:27loaded onto
56:27pallets
56:28and it's
56:30taken outside
56:31where I'm
56:31headed, jacket
56:32on, her
56:33net off, to
56:34see it on
56:35its way.
56:35Oh, Lorden
56:36and what?
56:37You all right,
56:37Gemma?
56:37Hi, Paddy.
56:38Hello, Paddy.
56:39This is my mum,
56:40Sarah, Paddy.
56:41Oh, nice to
56:41meet you,
56:42Sarah.
56:42So, you set
56:43this business
56:44up all those
56:45years ago.
56:46Did you imagine
56:46it were going to
56:47grow into something
56:48as big as this?
56:49Because it's
56:49very impressive.
56:51No, not at all.
56:52Absolutely not.
56:52No, we had a
56:53little bread shop
56:53and, you know,
56:54it's a dream come
56:55true.
56:55You start a business
56:56and you never
56:56expect it to go
56:57to where it is
56:58today.
56:59And I'm very
57:00proud and a lot
57:01of hard work and
57:01a great team
57:02behind us.
57:03Hard work pays
57:03off.
57:04How many
57:04gingerbreads are
57:05on there?
57:06Well, there's 26
57:07pallets on there,
57:08which is just shy
57:08of 100,000 pieces.
57:10100,000 gingerbreads
57:12waiting to go out
57:13to keep everyone
57:14happy around the
57:14nation.
57:15Right, that's
57:16loaded up.
57:16We'll close the
57:17doors, send them
57:18on the way.
57:19I'm going to get
57:20my colleague out
57:20of the cherry,
57:21because no doubt
57:22she'll be snaffling
57:22up all the
57:23gingerbreads.
57:24Merry Christmas.
57:25Merry Christmas.
57:26Merry Christmas.
57:26Take care.
57:29From Market
57:37Drayton, the
57:38British home of
57:39gingerbread, our
57:41Santas and
57:42reindeers travel
57:43across the country
57:44ready to drop
57:45down the chimneys
57:46of well-behaved
57:47biscuit lovers
57:48everywhere.
57:49Oh, look at us
57:57in the boss's
57:58office.
57:58Living the life.
57:59Nice cup of tea.
58:01Look at these
58:02beauties.
58:03Do you want one?
58:04I'd love one.
58:05Cheers.
58:08Merry Christmas,
58:09everyone.
58:10Have a lovely time.
58:11Au revoir.
58:12Au revoir.
58:13Well, I wish it could be
58:16Christmas every day.
58:20When the kids start singing
58:22and the band begins to play.
58:27Oh, I wish it could be
58:29Christmas every day.
58:33So let the bells ring out
58:37for Christmas.
58:39You
Be the first to comment