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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.
00:24No. What a treat.
00:25It's said they've been making gingerbread
00:31in the Shropshire town of Market Drayton for hundreds of years.
00:39Everywhere you go, you're reminded of their most famous exports.
00:44And here we are at a gingerbread factory
00:47that 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.
01:19A magical place of sugar and spice
01:22and all things nice.
01:24That looks like raspberry sauce on ice cream.
01:27Yeah, it's called Christmas red.
01:30And for a guaranteed white Christmas...
01:33Oh, wow.
01:35I'm learning how to make snow indoors.
01:39That is one powerful machine.
01:40And Ruth settles in for a special message from history for peace on earth.
01:48This is what Christmas in space looks like.
01:52This factory makes over 100,000 gingerbread biscuits
01:57every 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.
02:40Oh, look at that.
02:43Oh, that smells like Christmas joy.
02:44Can you smell that?
02:46Lovely vintage 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.
03:03Oh, wow, look at that.
03:03These are snowflakes.
03:05It's beginning to look a lot like Christmas.
03:10Right, well, we could spend all day doing this,
03:14just looking at ginger biscuits, but we've got 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, so it's the wall.
03:19So that wall?
03:20Yeah.
03:20Right, of course.
03:21Yeah, and just film Cherry just walking.
03:31Oh, look at...
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,
03:42and it is busy in here.
03:44It's like Santa's workshop.
03:46Go on, carry on.
03:47They're on the final push to meet the Christmas rush.
03:53Producing 20,000 iced gingerbread biscuits every day.
03:58Ready to fill stockings across the country.
04:01And I'm going to be following these today, the bestseller, the Santas.
04:12And don't forget the reindeer.
04:13Oh, I'm not forgetting the reindeer.
04:16Merry Christmas.
04:17Merry Christmas, everyone.
04:19Merry Christmas!
04:21You were too late.
04:24You can't get the stuff these days.
04:26Merry Christmas.
04:27I'm kicking things off by heading outside to ingredients intake
04:40with Managing Director Gemma Williams.
04:45Hello.
04:46Nice to meet you.
04:47Merry Christmas.
04:48Merry Christmas to you too.
04:49Look at this.
04:50Santa has come early.
04:54And he's bringing one of our most crucial ingredients,
04:56the ground ginger.
04:57Come 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.
05:18Oh, yeah.
05:21That smells like Christmas.
05:24And as the ginger is loaded into the factory,
05:27by the miracle of Christmas telly...
05:32Here we go.
05:35..we've got our urnets on.
05:38This is where the start of the magic happens.
05:40Yeah.
05:40The very first stage is making the gingerbread dough.
05:43So in the bowl at the moment, you've got a demerara sugar
05:45and 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...
05:53Yeah.
05:54..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 a copy of it here.
06:04Shortening?
06:05Yes.
06:05Right, okay.
06:06So this is a mix of vegetable oils.
06:08If you were at home, you were making them with the kids or whatever.
06:10I 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,
06:20that'd 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,
06:27it 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.
06:33OK.
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.
06:54In go the rest of the ingredients.
06:57Bicarb of soda.
06:58That helps the biscuit rise.
07:00And 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.
07:20I 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,
07:31literally tickling our taste buds.
07:35Already, I want to get a finger in there.
07:38And just give it...
07:39Oh, love that.
07:40Wait till it's baked.
07:41Right, OK.
07:42Yeah, all 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.
08:00Gingerbread has been a treat since medieval times.
08:03It's even mentioned in Shakespeare
08:05and 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, you used to make, like, flapjacks
08:35and gingerbread men.
08:36You'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,
08:54we made cakes, we made breads, 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,
09:20no employs over 70 people.
09:30Right, that's all mixed up now, Gemma.
09:33What 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.
10:42It'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 bits of 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.
11:36Then, 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.
12:48First 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.
13:06Oh, 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,
13:33they turn into little crystals, and 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.
14:06I mean, look at it.
14:07That is one powerful machine.
14:10As the water meets the freezing air,
14:13it creates a man-made blizzard.
14:16She's only been on for a few minutes,
14:18and 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.
14:29They turn into a beautiful snowflake,
14:31which 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,
14:40it comes out like this.
14:42So it's little droplets.
14:43So instead of being a snowflake,
14:45it's like a little snowboard.
14:49When it snows outside,
14:51ice crystals fall through the freezing air,
14:54gathering more water droplets,
14:56which freeze to form the snowflake's
14:58beautiful hexagonal structure.
15:03But here, the cannon creates snow almost instantly,
15:08producing frozen droplets
15:10that are more solid than a natural flake,
15:13giving the pist a denser surface for skiing.
15:18You're actually starting to look a bit like a snowman.
15:20I am, right?
15:22Should we give that a chance to do its thing?
15:23Yeah, I think so.
15:24All right, let's go.
15:24Let's go.
15:30The snow cannon works away throughout the night,
15:35taking six hours to produce three tons of snow.
15:40Then the pieced basher comes out again
15:48to smooth it all over.
15:52And hey, presto!
15:56Our ski slope has been transformed.
16:00Oh, wow.
16:03It's like Christmas morning.
16:05It's great, isn't it?
16:06It's perfect.
16:07Isn'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.
16:16Will 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's to make the snow for you skiers and snowboarders.
16:26We're lucky to have you.
16:27You're a Christmas gift.
16:35I may not make it to the Swiss slopes this Christmas,
16:39but skiing on brand new snow is a fabulous first for me.
16:46Whee!
16:47There she goes.
16:49Always on the piste.
16:51Morning.
17:07Morning.
17:08Morning.
17:10Back in Market Drayton, I'm having a lovely chilled out time too.
17:15Come on, I'm feeling it, Ian.
17:16Who's it to, love?
17:18With me new factory friends.
17:21We can do this on Christmas episodes, you see.
17:24It's a bit more relaxed.
17:26Merry Christmas as well, cos...
17:28Can I have a puddle?
17:29Absolutely.
17:30That's the best part for me.
17:32There, yeah.
17:33Doing the bats, but I'll say...
17:34I'm not a machine.
17:40Tell you what, you don't get this without them, Dec.
17:43They won't do this.
17:44While I'm distracting the ladies in the decorating room,
17:51Gemma's grafting,
17:53feeding the gingerbread paste into a machine called a sheeter.
17:57The door passes between two rollers,
18:00forming sheets one centimetres thick
18:02that are cut ready to make the gingerbread shapes.
18:07I'd better catch her up.
18:10You all right, Gemma?
18:11You all right?
18:12Yeah, all good.
18:13Come to see you at 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 Santas.
18:21OK.
18:21So, are you ready to work?
18:23Yes, I am.
18:23I'm going to pass you some trays in a minute.
18:25Yes, I am.
18:26OK, wonderful.
18:27Let's get started.
18:27Here they come.
18:42Oh, yes.
18:42Merry Christmas, everybody.
18:45There you go.
18:46Get on there, you.
18:47This 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 create a smooth shape.
19:07Fun festive fact for you.
19:10In Elizabethan times,
19:12gingerbread was believed to cure flatulence.
19:17Could come in handy after the sprouts on Christmas Day.
19:22So, they're going in, sheets on top,
19:25they're coming out, magic little Santas.
19:27How's 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, face.
19:57You better watch out.
19:59You better not cry.
20:00You better not cry.
20:01All right.
20:03Off to the oven.
20:04Two hundred and forty Santas
20:09are 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 bathe.
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
20:39and his reindeers.
20:40Just putting that out there.
20:41Don't want anyone having nightmares.
20:45After 25 minutes
20:46at 163 degrees Celsius,
20:50the baked Santas
20:55are ready to come out
20:56into 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
21:17as they just come out of the oven.
21:18Get on that.
21:21Oh.
21:21Oh.
21:26Soft with a little bit
21:27of a crunch around the edge.
21:28Oh, that's good.
21:30You get, like, a smooth
21:31sort of velvetness.
21:32Oh, yeah.
21:33That is cool from the golden syrup.
21:34And you're just the right amount
21:35of eating that.
21:38Are you still here?
21:40Go and film something.
21:42You want one?
21:44Go on.
21:45That's your wages for today.
21:47Yeah.
21:47Yeah.
21:47Yeah.
21:47Yeah.
21:53Every day, 20,000 gingerbread figures
21:56are wheeled through here to cool.
21:59And Gemma and I...
22:01There we go.
22:02Right.
22:02Perfect.
22:03...have the latest batch.
22:05So, the next thing we need to do
22:06is take the biscuits off the baking trays
22:09and put them onto a decorating tray.
22:10Gemma, I've got to be honest.
22:14You were talking then.
22:15I were totally distracted
22:16by that poster with them hands on.
22:18I've never been in a factory
22:20where we have to do hand stretches.
22:21Why is that?
22:22Well, it's when you're piping
22:23and icing all day.
22:24Yeah.
22:25It can be quite tough on your hands.
22:26So, it's good to stretch
22:27your fingers out a little bit
22:28so that it's not too much
22:29pressure on your hands.
22:31What a job that is,
22:32being a hand-stretching model.
22:34Well, actually,
22:35it's one of our employees here
22:36that did it for us.
22:38It's Bev's.
22:38Look at yours.
22:39Mm-hmm.
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
22:59and that's a really good stretch.
23:01Cool.
23:03When you first took my hand
23:09on a cold Christmas Eve
23:10You promised me Broadway
23:12was waiting for me
23:13You were handsome
23:14You were pretty queen
23:15out of New York City
23:16When the band finished playing
23:18They held out for more
23:20And 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
23:27up off the shelves,
23:28what goes into it?
23:29Look at all this.
23:30And it does help.
23:31It really does help.
23:33Right.
23:37Let's go.
23:39While I'm limbering up,
23:41let'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
23:56she appears to be
23:57in a space museum.
24:05For as long as humans
24:07have gazed up at the sky
24:09we have been fascinated
24:10by space exploration.
24:12And in December 1968
24:15there was one very special mission
24:17that gave three astronauts
24:19a Christmas never to forget.
24:24Who better to reveal
24:25this incredible festive story
24:27than Helen Sharman?
24:30Hello, Ruth.
24:30Hello.
24:31Nice to see you.
24:32Nice to see you too.
24:33In 1991
24:35she became Britain's
24:36first astronaut
24:37and the first woman
24:39ever to visit
24:40the Mir space station.
24:44We're meeting
24:45at the Science Museum
24:46in London.
24:47You actually
24:48have been in space.
24:50Yeah.
24:50So I was in low
24:51Earth orbit
24:52where the International Space Station
24:54is now actually
24:54about 250 miles
24:55above the Earth's surface.
24:57But when you think
24:57about going further
24:59away from Earth's orbit
25:00I mean, that is just
25:01something else.
25:06In the mid-1950s
25:08the race began
25:09to do just that.
25:12The USA
25:13and the Soviet Union
25:15were engaged
25:15in a bitter Cold War
25:17and both superpowers
25:20had set their sights
25:21on space superiority.
25:24Still by 1968
25:26no humans
25:28had gone higher
25:30than low Earth orbit.
25:32And there was
25:32this big race.
25:34America wanted
25:34to go to the Moon
25:35before the Soviets
25:36and Apollo 8
25:38was a spacecraft
25:39that was ready
25:39to do that.
25:44Three astronauts
25:46were chosen.
25:47Jim Lovell,
25:49Bill Anders
25:50and Frank Borman.
25:52Their mission
25:53to be the first
25:55space crew
25:55to reach the Moon's orbit.
25:58Ten, nine.
26:00We have ignition
26:01sequence start.
26:02And on the 21st
26:04of December 1968
26:06two, one, zero.
26:13We have liftoff.
26:16Apollo 8 launched.
26:19Apollo 8,
26:20you're looking good.
26:21Roger.
26:22Well, this is a command module.
26:27Now, this actual one
26:27is Apollo 10's,
26:29but for their entire mission,
26:30the Apollo 8 crew
26:32spent their time
26:33in this type
26:34of a spacecraft.
26:35Or just this one
26:36small little piece?
26:37Yeah.
26:37Can you imagine?
26:38Just a few days
26:38before Christmas,
26:39they were living,
26:40they were sleeping,
26:41going to the toilet,
26:42eating.
26:42I mean, everything
26:43had to happen
26:44inside this spacecraft.
26:45Back on Earth,
26:51people were preparing
26:52for a very special Christmas.
26:55As Apollo 8
26:57approached the Moon's orbit,
27:00armed with TV cameras,
27:02the crew were tasked
27:03with documenting
27:04this historic moment.
27:07Oh, my goodness.
27:09So, what,
27:10this is inside the module?
27:12Quite fun, isn't it?
27:13So, you get an idea
27:14of how cramped they were.
27:16Wow.
27:18This is what
27:18Christmas in space
27:19looks like.
27:25It's taken
27:26almost three days
27:27to get there,
27:27but they've travelled
27:28240,000 miles
27:31to the Moon.
27:32And they were getting
27:33into the Moon's orbit
27:35on Christmas Eve
27:37itself.
27:43Then,
27:43at 2.34
27:44on Christmas morning,
27:46the astronauts
27:47broadcast live
27:48to the world.
27:51We are now approaching
27:53lunar sunrise,
27:55and for all the people
27:57back on Earth,
27:59the crew of Apollo 8
28:00has a message
28:02that we would like
28:02to send to you.
28:06In the beginning,
28:08God created
28:09the heaven and the Earth,
28:11and darkness
28:11was upon the face
28:12of the deep,
28:14and God said,
28:16let there be light.
28:18A lot of thought
28:19went into what
28:19they were going
28:20to say.
28:21They knew people
28:22all around the world
28:22would be tuning in.
28:24We think now,
28:25it's estimated,
28:25that about a billion,
28:27one billion people
28:28watched this broadcast,
28:30so about a quarter
28:31of all people
28:33alive.
28:34No.
28:36Good gracious.
28:38So everybody's
28:39getting ready
28:39for Christmas,
28:40they're hanging
28:40up their stockings,
28:41they're doing
28:41their thing,
28:42and they're watching
28:43the Moon
28:44from close up.
28:46What a Christmas.
28:50And NASA
28:51had even provided
28:52the astronauts
28:53with their very own
28:54Christmas dinner.
28:55Santa Claus
28:57brought us
28:57some turkey
28:59and gravy,
29:00cranberry sauce,
29:02grape punch,
29:03outstanding.
29:04Glad to hear it.
29:07We're down here
29:08eating cold coffee
29:09and bologna sandwiches.
29:14Having gathered
29:15vital information
29:16for future
29:17Apollo voyages,
29:19the mission
29:19proved a huge success,
29:22while delivering
29:22one final
29:24Christmas miracle.
29:25as they came
29:28around the Moon,
29:29there was this
29:29most amazing
29:31Earth
29:32rising above
29:34the surface
29:35of the Moon.
29:35Like the Moon rise,
29:36you've got the Earth
29:37rise.
29:37Earth rise.
29:38Got a colour film,
29:39Jim?
29:40Oh, that's a beautiful
29:41shot.
29:43And it became
29:45this iconic photograph.
29:47Bill Anders
29:47described it later on
29:49as being like
29:50a fragile Christmas
29:51tree bauble,
29:52the only part of colour
29:54in the whole
29:55of this black space.
29:59Wow.
30:01It is such
30:03an iconic image,
30:04that, isn't it?
30:04And I suppose also
30:06it's not just
30:07Earth rise,
30:08it's Earth at Christmas.
30:10And from the crew
30:12of Apollo 8,
30:14we close with
30:15good night,
30:16good luck,
30:17a Merry Christmas,
30:19and God bless
30:20all of you,
30:21all of you
30:22on the good Earth.
30:23that's the Christmas
30:33spirit right there.
30:35Bless us,
30:36one and all.
30:37You better watch out,
30:39you better not cry,
30:40you better not pout,
30:41I'm telling you why.
30:42Why?
30:43Santa Claus is
30:45coming to town,
30:47gather round.
30:48Do you know what I love
30:49about Christmas?
30:50Those unexpected
30:51yet thoughtful
30:52Christmas presents.
30:55One year,
30:56my aunt got me
30:57a pink bath mat
30:57and I was ten.
30:59Pink,
30:59that's my worst present
31:00I've ever had.
31:01When I was younger,
31:03midi hi-fis
31:04had just come out
31:04and I was like,
31:06I'd love her,
31:06I thought,
31:07no chance.
31:08Anyhow,
31:08Christmas day,
31:10I was up,
31:10first thing,
31:11straight in the front room,
31:12so excited,
31:13ripped the box open
31:15and it was
31:15a Clare-o foot spa.
31:18So,
31:18hoping for better luck
31:23this year.
31:26At this family-run factory,
31:28I've mixed,
31:29baked and cooled
31:30Santas and reindeer,
31:31but the gingerbread
31:33is only half the story.
31:37Ah,
31:38naked,
31:39these ones.
31:40Nothing on them yet.
31:41Yep,
31:43all ready for decorating.
31:46The kids and girls
31:47in Boylan
31:48will have a jubilee.
31:51They're gonna build
31:52a toy land town
31:54all around
31:55the Christmas tree.
31:57This is where
31:57the magic
31:58of the factory happens.
32:00The heart of
32:02Santa's grotto
32:03where plain and simple
32:05gingerbread shapes
32:06are transformed
32:07into colourful
32:08Christmas creations.
32:11And to adorn
32:11their biscuits,
32:12the factory gets
32:13through 30 kilos
32:15of icing a day.
32:17Love that,
32:18it's making you smile.
32:19The gingerbread
32:20is decorated
32:21with two types
32:22of icing.
32:24Runny royal icing
32:25for intricate details
32:27and sugar paste
32:29shapes
32:29for larger areas.
32:34Cherry's off
32:35to make the next
32:36batch
32:36for our Sansa.
32:38It's like
32:39Christmas magic
32:40in here.
32:40How good
32:42do those look?
32:43He needs it
32:44for his lovely
32:45red waistcoat.
32:47He's coming
32:48to town!
32:53Her guide
32:53to sugar paste
32:54perfection
32:55is baking
32:56operative,
32:57Steph.
32:58Hey, Steph.
32:59Lovely to meet you.
33:00So what's in here?
33:01What are the ingredients?
33:01So we've got
33:03icing sugar,
33:04xanthan gum
33:05and sugar gum
33:06in there.
33:06I know what
33:07icing sugar is,
33:07but what is
33:08xanthan gum?
33:09So xanthan gum,
33:10it helps with the
33:11consistency in the
33:12shelf life.
33:14Xanthan gum
33:14is a plant-based
33:16thickener
33:16and sugar gum
33:18is made from
33:18glucose syrup,
33:19sugar,
33:20oil and another
33:21syrup called
33:22glycerin.
33:23They bind the
33:24icing together,
33:25giving it a firm,
33:27flexible texture,
33:28perfect to mould
33:29into shapes.
33:30We've got a red
33:31colouring to add
33:32in now and that's
33:33just that one over
33:34there.
33:34Can I do the
33:35honours?
33:35Absolutely.
33:36Ready?
33:37Ready?
33:38Get it?
33:38Ready?
33:43That is so
33:44beautiful.
33:45That looks like
33:46raspberry sauce
33:46on ice cream.
33:47Yeah, it's called
33:48Christmas red,
33:49the colour we
33:49actually put in.
33:53Is that done?
33:54That's it done
33:55now.
33:55Hey presto.
33:57Can I touch it?
33:58Absolutely.
33:59It's so thick.
34:00It is just like
34:01modelling.
34:01Yeah.
34:02So without this,
34:04Santa would be
34:05naked.
34:06So this is a
34:07really important
34:07element to the
34:08biscuit.
34:09It really is.
34:10Fabulous job.
34:15Nice one, Cherry.
34:16My turn to load
34:17your icing into
34:18this sheeter
34:19machine, where
34:20it's rolled out
34:21to just three
34:22millimetres thick.
34:23then a stamper
34:28cuts out the
34:29waistcoat shapes.
34:31Santa baby,
34:33just slip a
34:34sable under the
34:36tree for me.
34:39So hurry down
34:40but you'll need
34:41tonight.
34:46Santa's waistcoat
34:48is ready for some
34:49detail.
34:49And for that,
34:50the clever
34:51factory elves
34:52use the runny
34:53royal icing.
34:56It's a mix of
34:57icing sugar,
34:58egg white,
34:59glucose syrup,
35:01xanthan gum
35:01and cornflour
35:03with glycerin
35:04so it doesn't
35:04set rock hard.
35:06And if you think
35:08royal icing sounds
35:09posh, get this.
35:11In the Middle
35:12Ages, gingerbread
35:14would sometimes be
35:15decorated with
35:16gold leaf.
35:18Not on our
35:19budget.
35:21I've got to be
35:21honest, this is
35:21the first time I
35:22filled a piping
35:22bag, Gemma.
35:24Oh, there it is.
35:25Get that in there.
35:26Look at that.
35:28There we are.
35:29You don't want to
35:29dribble too 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
35:41them.
35:44They are
35:45icing artists.
35:48How long have
35:49you been doing
35:49that?
35:50I've been in
35:50ten years now.
35:51They're quick.
35:52Who's the fastest
35:53icer?
35:54Fair, yeah.
35:55How many
35:56gingerbreads do
35:57you think you've
35:57iced?
35:58Millions?
35:59Or billions.
36:00Billions?
36:01Flipping heck.
36:02They are
36:04accurate.
36:05You get it
36:06spot on every
36:07time.
36:08With the
36:09concentration of
36:10ninjas.
36:12And today,
36:13there's a nervous
36:14new apprentice in
36:16the house.
36:17Now, we're on to
36:18the main stage.
36:20We're going to
36:20decorate these to
36:21look exactly like
36:22Father Christmas.
36:23Are you ready to
36:24give it a go?
36:24Let's give it a go.
36:25Absolutely.
36:26And I've got two
36:27experts with me today.
36:28I've got Rachel and
36:29Charlie, and they
36:30are going to show
36:30you everything you
36:31need to be able to
36:32decorate a Santa.
36:33Right, let's do
36:34it.
36:35OK, so your first
36:36part is his face.
36:39Two round, then a
36:40little squeal in the
36:41middle.
36:46God, that is so
36:47much difficult than
36:48you make it, Luke.
36:50Right, OK.
36:51I'll tell you what,
36:52I'm feeling it already,
36:53in my hands.
36:53You're feeling it?
36:54Yeah, yeah.
36:55You're stretching.
36:55So it's his hands
36:59next.
37:00I reckon this is
37:01going to be the
37:01trickiest part.
37:02It is a bit tricky.
37:04OK, so squeeze and
37:06drag.
37:07Right.
37:09Squeeze.
37:10And drag.
37:11Squeeze and drag.
37:16I think I've put ears
37:20where his hands should
37:21be.
37:22We've got the
37:23hard bit to go,
37:24yeah?
37:25I'm going to do the
37:27hat now.
37:29Sit and then.
37:30Oh, my.
37:33And it doesn't help
37:34that I can feel all the
37:35eyes are on me.
37:37What?
37:39I'm actually sweating.
37:41I've never known
37:42stress like it.
37:45Mine's got all lumps
37:46of yours.
37:46He's dead smooth.
37:49Hello.
37:50Have a look.
37:50Which 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 she
37:58means that.
37:59Well done.
38:01God, you're working
38:01hard on that.
38:03There's reindeers
38:04be frosted or whatever.
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.
38:21Right, 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.
38:28I'm telling it.
38:29All right, don't
38:30worry about it.
38:30This is the
38:39St. Evel factory
38:41near Newquay,
38:42where they've been
38:44making festive candles
38:45for over 30 years,
38:48using traditional
38:50techniques and
38:51cutting-edge technology.
38:55Like the gingerbread
38:56factory, they're in
38:57full swing for
38:58Christmas.
39:00I'm meeting
39:02chief exec, Ian
39:03Greaves.
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?
39:15And 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 scented
39:29tea lights.
39:30So each window has a
39:32different scent.
39:33Oh, wow.
39:34These small candles
39:36were originally used
39:37to keep teapots warm
39:38in Japanese tea
39:39ceremonies.
39:42Today I'm making the
39:44scented 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.
40:08What different things
40:09are you looking for
40:10when it comes to
40:10scent in a candle?
40:12Well, 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
40:20far away?
40:20That's the throw.
40:21We talk about a hot
40:22throw and a cold
40:23throw.
40:24When you walk into
40:24the room and the
40:25candle's not lit,
40:26you can often smell a
40:27candle and that's called
40:29the cold throw
40:29because it's not light.
40:32Even before it's lit,
40:33fragrance molecules are
40:35released from the
40:35surface of the candle.
40:37When these molecules
40:39hit scent receptors
40:40in our noses,
40:41we smell the aroma.
40:43And that effect is
40:45enhanced when the
40:46candle is lit.
40:47Why does lighting
40:48encourage the fragrance
40:50to leave the candle?
40:51When the wax becomes
40:52a liquid, the fragrance
40:54can then evaporate
40:55much 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
41:04over the place
41:05and it's really
41:06gorgeous.
41:07What do you do next?
41:08Down to production,
41:09mix some wax and
41:10fragrance.
41:10Let's make some
41:11candles.
41:16Production manager
41:17Jo Shalders is in
41:18charge of the wax.
41:20What is this wax
41:21made of?
41:22So this is a
41:23vegetable mineral
41:23blend.
41:24And what is
41:25mineral wax?
41:26So that element of
41:27it is paraffin.
41:28So it gives us a
41:29really good scent
41:30throw and it's a
41:31really clean burn.
41:32The slabs of wax
41:37are melted overnight
41:38at 80 degrees
41:39Celsius, then cooled
41:40to 61 degrees,
41:42ready to add the
41:43all-important scent.
41:47Each of our candles
41:48has got its own
41:48recipe.
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
42:01fragrance.
42:02Oh, the smell that's
42:03coming off that, Jo,
42:04is absolutely
42:05Christmassy heaven.
42:08The small tea lights
42:10contain a high proportion
42:11of scent to achieve
42:12that all-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
42:26line, where all the
42:27elements of the tea
42:28light come together.
42:31The aluminium cases
42:32are loaded onto
42:33a computer-controlled
42:34conveyor belt.
42:37The cotton tea
42:39light wick is fed
42:40in from a wick reel,
42:42along with the metal
42:43holders, which keep
42:44the wicks upright.
42:48The cases come down
42:50through here.
42:50OK.
42:51And then this fancy
42:53piece of kit cuts the
42:54wick to the right length
42:55and then glues it
42:56into the case.
43:00Hidden inside this
43:01machine, called a
43:03wicking head, a little
43:04dot of glue fixes the
43:06wicks in place.
43:08And when they're all
43:09lined up and standing
43:10to attention, we're ready
43:11to pour our scented
43:13liquid wax.
43:14Please tell me there's a
43:15button.
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 gets
43:29released down into the
43:31cup, filling them.
43:3322 in a row, all in one go.
43:36That smells absolutely
43:38delicious.
43:40The pouring machine
43:41dispenses 18 grams of
43:43scented wax into each case.
43:46Over six hours, a full tank
43:48of 250 litres of wax can
43:51fill 14,000 tea lights.
43:54So can you now tick December
43:5820th off your list?
43:59Yes, I can.
44:00Woo!
44:00Only 23 more to go.
44:06All 24 candles of various
44:08scents are hand-packed into
44:10the advent calendar.
44:13Wintertime.
44:14Ready for dispatch around
44:16the country.
44:16Quite satisfying to know
44:20that someone's going to
44:20open all these little
44:21doors on the run-up to
44:22Christmas and enjoy their
44:23Christmas candles.
44:24Happy Christmas, guys.
44:26I hope you've got one of
44:29those for me, Cherry.
44:31It may surprise you, but I
44:32love a hot soak in the tub
44:34with a scented candle.
44:42Back in Market Drayton,
44:44there's no time to relax when
44:46there are Santas to decorate.
44:50And Cherry's back from
44:51Cornwall already.
44:53That was quick.
44:53Gingerbread coming
44:56through.
44:57Make way.
44:57Thank you so much.
45:00It's her job to decorate
45:01our second Christmas
45:03biscuit.
45:04Come on, my little
45:05reindeer friends.
45:06Let's make you fancy.
45:08And luckily, she's got
45:09some expert help from
45:10operative 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 everyone
45:18off?
45:18Yes, well, unlike the
45:20Santas, we don't decorate
45:21these by hand.
45:22We decorate it with
45:23a robot.
45:25Oh, my God, you've
45:25gone high tech.
45:30The robot floods the
45:32face of the reindeer
45:32with royal icing.
45:36Their little ears and
45:37antlers would be too
45:38fiddly to cut from
45:39sugar paste sheets.
45:40How quickly can it ice a
45:44biscuit?
45:45There's 21 pieces on a
45:46tray and it takes nine
45:47minutes a tray.
45:48The whole tray?
45:49The whole tray.
45:49So it's really speedy.
45:50Oh, yeah, much quicker
45:51than us.
45:52And it doesn't complain
45:52about our make?
45:53No, definitely not.
45:55How does it know where
45:56the biscuit is to get the
45:57icing exact?
45:58So when it takes the
46:00tray in, it takes a picture
46:01of the camera and it maps
46:02where the biscuits are on
46:04the tray and it's
46:05pre-programmed the design
46:07so then it will just see
46:08where the biscuit is and
46:09trace it on top.
46:10But just when I thought
46:12I'd got the easy icing job,
46:15turns out these little
46:16fellas also get their
46:18finishing touches by hand.
46:21Serves me right for
46:22laughing at Paddy.
46:24Like twisty round?
46:26Oh, that's weird.
46:27Oh, it looks like a
46:28croissant.
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
46:36talking to.
46:38It's basically got a
46:39nose blade.
46:40Not so easy, is it?
46:45Mine looks like it's
46:45been in some kind of
46:46accident.
46:47Oh, she's struggling.
46:48It looks like he's
46:49sticking his tongue out
46:50now.
46:53These experts can
46:54ice a gingerbread in
46:55105 seconds.
46:58I've taken a bit
47:00longer than that.
47:02Right, Paddy, just the
47:03last thing to do now,
47:04create his face for us.
47:05Lovely.
47:06Here we go.
47:07I think you're coming
47:10into your own now,
47:11Paddy.
47:17I'm happy with that one.
47:19He's got his own charm
47:20about him there, you see.
47:22You see, I'm not a
47:23perfect Santa, but, you
47:25know, I'll still taste
47:26nice.
47:28Right, so I'm going to
47:29take mine too to cherry it
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.
47:49But which of us has won
47:50the icing crown?
47:54Ooh.
47:54Let's see yours.
47:55Can I just say?
47:56Don't you think?
47:57Lovely glazing.
47:59Yes.
47:59That was actually, that
48:00bit was done by a robot.
48:02We're never going to agree
48:03on this, are we?
48:03So, let's get the expert
48:05eye in.
48:06Gem!
48:07Where are you?
48:08Here we are.
48:09Right, Gemma.
48:09How are we getting on?
48:10Well, let's have a look.
48:11Whose do you think is
48:12the best?
48:13Wow.
48:14I think there's some
48:15good efforts there.
48:16That is a very good
48:17reindeer.
48:18It's very close.
48:18Thank you so much.
48:19Oh, it's a reindeer.
48:21Right, OK.
48:23Unfortunately, I don't
48:24think either of them are
48:25going to pass our quality
48:26standards.
48:27But, you are more than
48:29welcome to have them
48:30and take them away.
48:31Can I have one of your
48:32garden notes?
48:34Yes, you can, yes, yes.
48:35Can I have one of your
48:36bull 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 norms, the cheeky of it.
48:47Once the icing's dried,
48:49the gingerbread is ready
48:50to be piped.
48:55We're placing the Santas
48:57individually down the
48:58flow wrapper.
48:59So, each one goes in
49:00its own little section.
49:01Love this.
49:01And it's pushed along
49:02and it's taken it down
49:03to the flow wrapper
49:04section there.
49:10The Santas are sealed
49:12in their see-through
49:13packages at the rate
49:15of 50 a minute.
49:16As we go round,
49:20you'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 someone's
49:31Christmas very 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.
49:51Well,
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.
49:58Now, I adore giving 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 leaves 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,
50:22and 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!
50:39Come in.
50:40Who uses maths
50:41to achieve
50:42present wrapping
50:43perfection.
50:46Bobby,
50:47welcome
50:48to the annual
50:49Christmas wrapping
50:50disaster.
50:52This 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
50:57covered because
50:57the 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.
51:09Luckily,
51:09I have a whole raft
51:11of rolls to choose from.
51:13Think about the paper
51:14you're using.
51:15It shouldn't have
51:16glitter or 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
51:25pleased with you.
51:26No, okay.
51:28In the UK,
51:29it's estimated
51:30we throw away
51:31around 200,000
51:34miles of 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 dimensions
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.
52:11So, X
52:13presents
52:14the sides
52:15of this square
52:16and L
52:17represents the length.
52:18Good.
52:19I'm not at one
52:19with maths
52:20but I'm following you.
52:22Now, it's time
52:23to measure.
52:24Okay.
52:26The width
52:26of the square
52:28is six 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 equals
52:430.5.
52:46Time to calculate
52:48the total area
52:49of paper needed.
52:51First,
52:52the width.
52:53All the way round,
52:54there's how many
52:55lots of X?
52:56Four.
52:57So, the width
52:58of the wrapping
52:59we needed
52:59is 4X plus Y.
53:01So, 4 times 6
53:02is 24.
53:05Plus,
53:06the half centimetre
53:07paper overlap.
53:0924.5?
53:11Yes,
53:1124.5.
53:14To work out
53:15the length of paper,
53:16it's the length
53:17of the box
53:18plus one side
53:19of the square end.
53:2219 plus 6,
53:25which is 25.
53:26spot on.
53:31Calculations complete.
53:33Next,
53:34measure and cut.
53:40That is not enough
53:41wrapping paper.
53:41trust the maths.
53:45We're using paper-based
53:47sticky tape
53:48that can be recycled
53:49along with the
53:50wrapping paper.
53:52Thanks to that
53:54half centimetre overlap,
53:55our paper joins up
53:57perfectly.
53:57perfectly.
54:00Ta-da!
54:01I told you.
54:03Look at that.
54:04Nothing is wasted.
54:05Everything is used.
54:09And the same principle
54:10even applies
54:11to wrapping a bottle
54:12of festive fizz.
54:14Instead of the square
54:15at the base,
54:16it's now a circle.
54:18To work out
54:19the width of paper,
54:21measure the diameter
54:22of the bottle
54:22and times it
54:23by a figure
54:24known as pi.
54:26And pi is roughly
54:273.14.
54:29Plus half a centimetre
54:31overlap.
54:32The length of the
54:33wrapping is the
54:34diameter of the bottle
54:35plus the height.
54:36The classic bottle
54:40wrapped
54:41and it's beautiful.
54:43Bobby's halfway
54:44to saving Christmas
54:45but can he pass
54:47my final
54:47fiendish challenge?
54:52Can you deal
54:53with the big boss
54:54of wrapping?
54:55Which is?
54:56A ball.
54:58It's difficult
54:59to wrap spheres
55:00perfectly
55:00but there is
55:01a way around this.
55:02We can actually
55:03create a petal-like
55:04structure
55:04to wrap around
55:05the football.
55:06So you can have
55:10four, five
55:12or six petals.
55:14It might take
55:14a bit of time
55:15to cut out the petals
55:16but once that's done
55:18it takes seconds
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 the elves
55:27singing their favourite
55:28Christmas song.
55:31And they're not
55:32the only ones
55:33humming a happy tune.
55:35With Bobby's help
55:36my Christmas wish
55:37has been fulfilled.
55:39Look how beautiful
55:40they look.
55:41I think it's fair to say
55:42that you are
55:43the saviour
55:43of Christmaps.
55:45Look at you
55:46like a Christmas elf.
55:47Merry Christmas.
55:49That is officially
55:50a wrap.
55:51I've got to say
55:58that box looked great.
56:01The ball
56:01not so much.
56:03Our boxed up gingerbread
56:26has been loaded
56:27onto pallets
56:28and it's taken outside
56:31where I'm headed
56:32jacket on
56:33her net off
56:34to see it on its way.
56:35Oh,
56:36Lorden and what?
56:37You alright Gemma?
56:37Hi Paddy.
56:38Hello Paddy.
56:39This is my mum's.
56:40This is Sarah Paddy.
56:41Oh, nice to meet you Sarah.
56:42So you set this business up
56:44all those years ago.
56:46Did you imagine
56:46it were going to grow
56:47into something as big
56:48as this
56:49because it's very impressive?
56:51No, not at all.
56:52Absolutely not.
56:52No, we had a little bread shop
56:53and you know,
56:54it's a dream come true.
56:55You start a business
56:56and you never expect it
56:57to go to where it is today
56:59and very proud
57:00and a lot of hard work
57:01and a great team behind us.
57:03Hard work pays off.
57:04How many gingerbreads
57:05are on there?
57:06Well,
57:06there's 26 pallets
57:07on there
57:07which is just shy
57:08of 100,000 pieces.
57:10100,000 gingerbreads
57:12waiting to go out
57:13to keep everyone happy
57:14around the nation.
57:15Right,
57:15that's loaded up.
57:16We'll close the doors,
57:17send them on the way.
57:19I'm going to get my colleague
57:20out of there,
57:21Cherry,
57:21because no doubt
57:22she'll be snaffling up
57:22all the gingerbreads.
57:24Merry Christmas.
57:25Merry Christmas.
57:26Take care.
57:27From Market Drayton,
57:38the British home
57:39of gingerbread,
57:40our Santas and reindeers
57:43travel across the country
57:44ready to drop down
57:46the chimneys
57:46of well-behaved
57:47biscuit lovers
57:48everywhere.
57:55Oh,
57:56look at us
57:57in the boss's office.
57:58Living the life.
57:59Nice cup of tea.
58:01Look at these beauties.
58:03Do you want one?
58:04I'd love one.
58:05Cheers.
58:08Merry Christmas,
58:09everyone.
58:10Have a lovely time.
58:11Oh,
58:12well,
58:14I wish it could be
58:16Christmas
58:16every day
58:19When the kids
58:21start singing
58:22and the band
58:23begins to play
58:25Oh,
58:27I wish it could be
58:29Christmas
58:30every day
58:32So let the band
58:36ring out
58:37for Christmas
58:39I wish it could be
58:40Christmas
58:41or
58:44I wish it could be
58:44Christmas
58:46I wish it could be
58:46and then
58:46goodbye
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