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00:00Oh, Christmas.
00:06Favourite time of the year.
00:08I've got to ask, what are you putting in the kids' stockings this year?
00:11Because it's chocolate coins, oranges, lump of coal.
00:14What a treat.
00:15Yes.
00:15How about a little bit of gingerbread?
00:18Wow, what a coincidence, because we are in Market Drayton,
00:21the home of gingerbread.
00:23It's like it was planned.
00:25Merry Christmas.
00:26Merry Christmas.
00:26Come on.
00:28You paid for them.
00:28No.
00:29What a treat.
00:34It's said they've been making gingerbread in the Shropshire town of Market Drayton
00:39for hundreds of years.
00:44Everywhere you go, you're reminded of their most famous exports.
00:49And here we are at a gingerbread factory that churns out tons of the sweet stuff.
00:54In fact, they make four million biscuits every year.
00:57Let's find out how they do it.
01:00Is that all right for sound?
01:01This is a factory full of festive cheer.
01:06Can I have a cuddle?
01:08Absolutely.
01:09That's the best part for me.
01:11And tonight, we're joining these busy elves in a grotto of gingerbread gems.
01:20A magical place of sugar and spice and all things nice.
01:29That looks like raspberry sauce on ice cream.
01:32Yeah, it's called Christmas red.
01:34And for guaranteed white Christmas...
01:37Oh, wow.
01:39I'm learning how to make snow indoors.
01:43That is one powerful machine.
01:45And Ruth settles in for a special message from history for peace on earth.
01:53This is what Christmas in space looks like.
01:57This factory makes over 100,000 gingerbread biscuits every week on the roll-up to Christmas.
02:04And today, we're going to help them.
02:05Welcome to Inside the Christmas Factory.
02:08It's beginning to look a lot like Christmas
02:29Everywhere you go
02:34Take a look at the five and ten
02:38It's glistening once again
02:40With candy canes and silver lanes that glow
02:45Oh, look at that.
02:48Oh, that smells like Christmas joy.
02:49Can you smell that?
02:50Lovely bit of ginger.
02:54Oh, my name's on the board.
02:56Oh, look.
02:59Oh, no.
03:05Look at this.
03:05Those are cute, aren't they?
03:07These are a little work of art, these.
03:08Oh, wow, look at that.
03:09These are snowflakes.
03:10It's beginning to look a lot like Christmas
03:14Right, well, we could spend all day doing this, just looking at ginger biscuits, but we've got things to do.
03:21I'm going to go that way.
03:22Which way are you going?
03:23I'm going to go that way, so it's the walkway.
03:24To that wall?
03:24Yeah.
03:25Right.
03:26Yeah, just film Cherry just walking.
03:29Oh, look at it.
03:36Oh, hey, you know, don't worry about that.
03:38We're just trying to make a Christmas TV show here.
03:40You nearly took me out.
03:41This is the original biscuit baker's factory, and it is busy in here.
03:48It's like Santa's workshop.
03:50Go on, carry on.
03:54They're on the final push to meet the Christmas rush, producing 20,000 ice gingerbread biscuits every day, ready to fill stockings across the country.
04:06And I'm going to be following these today, the bestseller, the Santas.
04:17And don't forget the reindeer.
04:18Oh, I'm not forgetting the reindeer.
04:21Merry Christmas.
04:22Merry Christmas, everyone.
04:24Merry Christmas.
04:25You can't get the stuff these days.
04:31Merry Christmas.
04:40I'm kicking things off by heading outside to ingredients intake with Managing Director, Gemma Williams.
04:47Hello.
04:51Nice to meet you.
04:52Merry Christmas.
04:53Merry Christmas to you too.
04:54Look at this.
04:57Santa has come early.
04:59And he's bringing one of our most crucial ingredients, the ground ginger.
05:02Come on, get us unloaded.
05:05Oh, I like that.
05:06Assertive.
05:08Why do you use ground ginger?
05:10Ground ginger packs a real punch.
05:12It leaves a lovely, warming taste in the mouth.
05:14So, is that the same ground ginger that I'd have in the cupboard at home?
05:18Yes.
05:19And let me show you.
05:19I've got some right here for you.
05:21Oh, yeah.
05:21There you go.
05:22And that's what we use.
05:25Oh, yeah.
05:26That smells like Christmas.
05:29And as the ginger is loaded into the factory by the miracle of Christmas telly...
05:38Here we go.
05:40We've got our urnets on.
05:41This is where the start of the magic happens.
05:45Yeah.
05:45The very first stage is making the gingerbread dough.
05:48So, in the bowl at the moment, you've got a demerara sugar and you've got a granulated sugar.
05:52Why two different ones?
05:53So, the granulated sugar is more of a neutral, sweet flavour.
05:57Right.
05:57The demerara sugar, it brings it a slightly more caramelised taste.
06:01Yeah.
06:01It's got that extra depth and colour there as well.
06:04Once we've got the sugars in, we need to add a fat to it.
06:06So, we use a shortening, which we've got copies of it here.
06:09Shortening.
06:10Yes.
06:10Right, okay.
06:11So, this is a mix of vegetable oils.
06:13So, you're at home, you were making them with the kids or whatever.
06:15It happened to be butter or marge.
06:17We tend to tend away from butter.
06:19We find a lot of people have dairy allergies now.
06:22And so, if you'd like to do the honours and tip it in, that'd be fantastic.
06:25I'd love to.
06:26I'd love to.
06:27Look at that.
06:28What this basically does is, when the biscuit's been baked and cooled,
06:32it does make it a bit more of a softer texture for it.
06:35So, what we need to do at this stage is then blend these together.
06:38Okay.
06:44Lovely.
06:45That's what we're paying our licence fee for.
06:48This is what we want.
06:51Mixing on the telly.
06:54Don't worry.
06:55Everything's better with a bit of Christmas music.
06:58In go the rest of the ingredients.
07:02Bicarb of soda.
07:03That helps the biscuit rise.
07:05And it also gives it that nice sort of texture.
07:08A secret spice.
07:10Can we smell it?
07:13Oh, I don't know what it is, but that definitely gets the nostrils going.
07:17Love that.
07:18That can go in.
07:20And finally, there'd be no gingerbread Santas without the ground ginger.
07:26Can't get enough of that.
07:28It comes from India and contains a compound called gingerol
07:33that activates heat receptors on our tongs,
07:36literally tickling our taste buds.
07:40Already, I want to get a finger in there.
07:43And just give it...
07:44Oh, love that.
07:45Wait till it's baked.
07:46Right, okay.
07:46It'll be a lot nicer.
07:47All right, then.
07:54Well, I'll do that one.
07:55Oh, blimey, you made that look like it was like...
08:00Right, on there, like that.
08:02Oh, yes.
08:04Gingerbread has been a treat since medieval times.
08:08It's even mentioned in Shakespeare,
08:11and was often bought at furs and eaten for good luck.
08:14Let's hope it brings me some today.
08:17I'm baking, I'm cooking, I'm making.
08:20Next in, a mix of water and mouth-watering golden syrup.
08:29Gorgeous.
08:30Absolutely gorgeous.
08:32What does the golden syrup add?
08:34It's that luxury sort of taste you get from it.
08:36It's like those childhood memories.
08:38Even at school, you used to make, like, flapjacks and gingerbread men.
08:41You'd have the golden syrup there.
08:43Love that.
08:44But Gemma's got special childhood memories of gingerbread.
08:50Her mum and dad started the company when she was just a kid.
08:54So, my parents had a bakery to begin with.
08:57So, back in those days, as well as gingerbread,
08:59we made cakes, we made bread, made pasties and all those things.
09:03I'll just give you some pictures over here.
09:05Who's this little rapscallion?
09:06Look at that.
09:07Oh, my days.
09:09Is that you, Gemma?
09:09Back in the days.
09:10Oh.
09:11Are they ginger?
09:12They are large gingerbread sheep.
09:14That was used as a lovely marketing prop there.
09:17Oh, I love that.
09:22And what started as a small family business,
09:25no employs over 70 people.
09:35Right, that's all mixed up now, Gemma.
09:38What we need to do now is actually store it in the chiller for 24 hours.
09:41Because if you try and use it straight away, it's too soft and crumbly.
09:45Right.
09:45It also helps bring out the flavour of the spices.
09:47It infuses more deeply in it.
09:50Send them off.
09:51Speaking of chiller, you met Cherry earlier, didn't you?
09:55I met Cherry.
09:55She's gone to the biggest ever chill room you've ever seen.
10:00Let's go and get a cup of tea.
10:01For some lucky people, Christmas means a getaway to snowy, alpine slopes.
10:22But this is inside the factory.
10:30So, no, I'm not in St. Moritz.
10:31I'm in a giant snow factory in Milton Keynes.
10:36This is the snow zone, one of Europe's largest indoor ski centres.
10:47It's a winter paradise all year round.
10:51But how did they create the Alps slap bang in the middle of Milton Keynes?
10:57How do you think they make the snow for that slope?
11:03I think they're a little bit too plastic.
11:05How would you describe it?
11:06It's not like the snow that you'd get when it actually snows.
11:09What do you think it's made of?
11:11Ice, I guess.
11:13I don't know.
11:14It feels icy, but then to look at and to ski down...
11:17It feels like snow when you ski.
11:18It feels like snow?
11:19Yeah.
11:19To unlock the mystery of making snow indoors, it's the centre's head of snow.
11:27Matt!
11:28Refrigeration engineer Matt McKenzie.
11:31Nice to meet you.
11:32How do you make an alpine mountain in the middle of Milton Keynes?
11:37So, we've got massive metal plates that run 170 metres from top to bottom.
11:42Then on top of that, we have an 8 centimetre block of ice.
11:46Wow.
11:47So, underneath the slab of ice, to keep it nice and cold,
11:51we've got pipes with glycol, which is an antifreeze.
11:53Oh, I see.
11:54So, it keeps it really cold all the way through the block of ice.
11:57Then on top of that, we have 6 centimetres of snow.
12:01So, you've got the opposite of underfloor heating, you've got underfloor cooling.
12:04Correct.
12:07When the centre was constructed in 2000, pipes were laid,
12:10through which the antifreeze glycol runs,
12:14chilled at minus 10 degrees Celsius,
12:17to prevent the ice and snow above from melting.
12:19And thick, insulated walls keep this giant room at a chilly minus 4 degrees.
12:27And then, two to three times a week, we make snow.
12:32So, we're continuously getting rid of old, new, old, new,
12:36and then we've got a lovely new snow for the slope.
12:42But how do they make the snow?
12:44All is revealed when the centre closes,
12:47and Matt and his team get ready for a night of snowfall.
12:53First job, smoothing the slope with a snowplough called a pieced basher,
12:58which pushes dirty snow into heated pits,
13:01where it melts away into the drainage system.
13:04Then, it's time for Matt and me to take a look at his pride and joy.
13:13Oh, it's quite a hike, isn't it?
13:15It's better be worth it.
13:16The snow cannon.
13:19How does this machine produce snow?
13:22So, we push water through the hose at a high pressure.
13:26We chill this water to zero degrees.
13:29It comes out of these little nozzles, just like an aerosol,
13:33and they're little tiny balls.
13:35And as they travel through the air,
13:37just before they hit the ground, they turn into little crystals,
13:40and that's what makes our snow.
13:41So, I assumed that this snow would have lots of chemicals in it.
13:44No.
13:45But it's just water.
13:45Completely natural.
13:47Can I turn her on?
13:48Let's do it.
13:48Press this one.
13:50She's gone green, but we'd better step away.
13:53OK, come on. Run away.
14:00For the cannon to create a snowy landscape,
14:03the air temperature is lowered to a chilly minus 10 degrees Celsius.
14:10I mean, look at it.
14:11That is one powerful machine.
14:15As the water meets the freezing air,
14:17it creates a man-made blizzard.
14:21She's only been on for a few minutes,
14:23and already it's like a winter wonderland.
14:25It's so beautiful.
14:26Oh, it's fantastic, isn't it?
14:28How is it different to the snow on the mountains outside?
14:31Because outside droplets come from the clouds.
14:34They turn into a beautiful snowflake,
14:36which looks similar to this.
14:38Beautiful.
14:39Look at it up close.
14:40Isn't that gorgeous?
14:40And then inside here, the snow we make,
14:45it comes out like this.
14:47So it's a little droplet.
14:48So instead of being a snowflake,
14:50it's like a little snowball.
14:54When it snows outside,
14:56ice crystals fall through the freezing air,
14:59gathering more water droplets,
15:01which freeze to form the snowflake's beautiful hexagonal structure.
15:05But here, the cannon creates snow almost instantly,
15:14producing frozen droplets that are more solid than a natural flake,
15:18giving the pist a denser surface for skiing.
15:23You're actually starting to look a bit like a snowman.
15:25I am.
15:26Shall we give that a chance to do its thing?
15:28Yeah, I think so.
15:29All right, let's go.
15:29Let's go.
15:30The snow cannon works away throughout the night,
15:38taking six hours to produce three tons of snow.
15:45Let it snow, snow, snow.
15:48Let it snow, let it snow.
15:51Then the pieced basher comes out again to smooth it all over.
15:56Snow, snow, snow.
15:58And hey, presto.
16:00Our ski slope has been transformed.
16:05Oh, wow.
16:07It's like Christmas morning.
16:10It's great, isn't it?
16:11It's perfect.
16:12It's there.
16:13Isn't that stunning?
16:15Is that it now?
16:15Is it finished?
16:16Is it ready?
16:17Yeah, really happy with that.
16:18Can I be the first person to ski on this slope?
16:20Yes.
16:21No way.
16:21Will you come with me?
16:23Well, I can't actually ski.
16:25What?
16:26You don't ski?
16:27I don't ski, no.
16:27But my job is to make the snow for you skiers and snowboarders.
16:31We're lucky to have you.
16:32You're a Christmas gift.
16:34I may not make it to the Swiss slopes this Christmas, but skiing on brand new snow is a fabulous first for me.
16:50There she goes.
16:54Always on the piste.
16:55Morning, morning, morning.
17:14Back in Market Drayton, I'm having a lovely chilled out time too.
17:20Go on, put it on Ian.
17:21Who's it to, love?
17:23With me new factory friends.
17:26We can do this on Christmas episodes, you see.
17:29It's a bit more relaxed.
17:31Merry Christmas as well.
17:33Can I have a cuddle?
17:34Absolutely.
17:35That's the best part for me.
17:37There we are.
17:38Doing the bats.
17:39I'm not a machine.
17:40I'll tell you what, you don't get this without them deck.
17:48They won't do this.
17:52While I'm distracting the ladies in the decorating room,
17:56Gemma's grafting, feeding the gingerbread paste into a machine called a sheeter.
18:01The dough passes between two rollers, forming sheets one centimetres thick, that are cut ready
18:09to make the gingerbread shapes.
18:12I'd better catch her up.
18:15You all right, Gemma?
18:16You all right?
18:17Yeah.
18:17You come to see the next stage?
18:19Yes, I am, yeah.
18:20So, gingerbread dough's been cut into sheets, which gives a nice flat surface.
18:24Yeah.
18:24And now we're going to create them into Santa's.
18:26OK.
18:26So, are you ready to work?
18:28I'm going to pass you some trays in a minute.
18:29Yes, I am.
18:31OK, wonderful.
18:32Let's get started.
18:41Here they come.
18:46Oh, yes.
18:47Merry Christmas, everybody.
18:50There you go.
18:51Get on there, you.
18:54This is where I feel pressure here, Gemma, because as soon as they start, that's it.
18:57They're not stopping.
18:58They're not stopping.
18:59This is the first time I've seen the actual Santas coming out.
19:03Weirdly, I know it's because they're not baked yet, they look quite rough, Gemma.
19:07Yeah, when they come through, they both start looking a bit like that, but as it bakes, they
19:11create a smooth shape.
19:13Fun festive fact for you.
19:15In Elizabethan times, gingerbread was believed to cure flatulence.
19:22Could come in handy after the sprouts on Christmas Day.
19:24So, they're going in, sheets on top, they're coming out, magic little Santas.
19:32How is that actually happening?
19:34Just lift this up.
19:35Oh.
19:35So, as you can see, we've got a roller there that's going to the machine.
19:39So, the paste is coming through, travelling on the rollers underneath it.
19:43So, it's turning round.
19:44You've got the imprint of the Santa, which then cuts out the Santa shape.
19:48And that can just be taken in and out, depending on the time of year.
19:51Yeah, absolutely.
19:52If you're doing anything else, round Halloween, Christmas, whatever.
19:55We've got some different rollers here.
19:57So, these are the reindeers.
19:58Oh, yeah.
19:59These are little antlers, ears, face.
20:02You better watch out.
20:04You better not cry.
20:05You better not cry.
20:06All right.
20:07Off to the oven.
20:09Santa Claus is coming to town.
20:12240 Santas are loaded onto baking trays and wheeled to one of two special ovens.
20:20He's checking it twice.
20:23Inside, the racks rotate to give the gingerbread an even bathe.
20:30So, there's Santa.
20:32Where's his reindeers?
20:33Those are in that oven over there.
20:35Ah, reindeers are in that oven.
20:37Santa's in there.
20:38For anyone just joining us, especially the kids,
20:42we're not slow-roasting Santa and his reindeers.
20:45Just putting that out there.
20:46Don't want anyone having nightmares.
20:48After 25 minutes at 163 degrees Celsius,
20:54the baked Santas are ready to come out into the cold.
21:02Here they are.
21:04Now, I've been here a while.
21:08Yeah?
21:09I've been thinking it.
21:10I've not said it out loud.
21:11Can I have a taste?
21:13Absolutely.
21:13Go for it.
21:17Merry Christmas.
21:19Oh, I love that.
21:21Oh, they're nice and soft as they just come out of the oven.
21:23Get on that.
21:24Soft with a little bit of a crunch round the edge.
21:33Oh, that's good.
21:35You get, like, a smooth sort of velvetness.
21:37Oh, yeah.
21:38That is cool from the golden syrup.
21:39And you're just the right amount of eating that.
21:43Are you still here?
21:45Go and film something.
21:47You want fun?
21:49Go on.
21:50That's your wages for today.
21:54Every day, 20,000 gingerbread figures
22:01are wheeled through here to cool.
22:04And Gemma and I...
22:06There we go.
22:07Perfect.
22:08...have the latest batch.
22:10So the next thing we need to do
22:11is take the biscuits off the baking trays
22:13and put them onto a decorating tray.
22:17Gemma, I've got to be honest.
22:19You were talking then.
22:20I were totally distracted by that pasta with them hands on.
22:23I've never been in a factory
22:25where we have to do hand stretches.
22:26Why is that?
22:27Well, it's when you're piping and icing all day.
22:29Yeah.
22:30It can be quite tough on your hands.
22:31So it's good to stretch your fingers out a little bit
22:33so that it's not too much pressure on your hands.
22:36What a job that is, being a hand-stretching model.
22:39Well, actually, it's one of our employees here
22:41that did it for us.
22:43It's Bev's.
22:43Mm-hm.
22:45Bev?
22:46Bev?
22:47I'm here.
22:48Get your hands down here.
22:50Get your hands down here.
22:52Not just a pretty face.
22:53Right.
22:54Talk us through these, then.
22:56Right.
22:57This one's really good.
22:58Do you want to pray with me?
22:59Yes, I do.
23:01Spread your fingers.
23:03Yeah.
23:03And then go like that,
23:04and that's a really good stretch.
23:06Ooh.
23:06When you first took my hand on a cold Christmas Eve
23:15You promised me Broadway was waiting for me
23:18You were handsome
23:19You were pretty queen
23:20I knew you were sitting
23:21When the band finished playing
23:23They held out for more
23:24And they do this with the wrist.
23:28That with the wrist.
23:29That way.
23:30So you don't realise it.
23:31When you pick your gingerbreads up off the shelves,
23:33what goes into it?
23:34Look at all this.
23:35And it does help.
23:36It really does help.
23:41Right.
23:42Let's go.
23:44While I'm limbering up,
23:46let's check in on Ruth,
23:47who's enjoying a 1960s Christmas.
23:51Loveliness.
23:52Go on, Jen.
23:52Off we go.
23:59And for some reason,
24:01she appears to be in a space museum.
24:06For as long as humans have gazed up at the sky,
24:14we have been fascinated by space exploration.
24:18And in December 1968,
24:20there was one very special mission
24:22that gave three astronauts a Christmas never to forget.
24:27Who better to reveal this incredible festive story
24:32than Helen Sharman?
24:34Hello, Ruth.
24:35Hello.
24:36Nice to see you.
24:37Nice to see you too.
24:39In 1991, she became Britain's first astronaut
24:42and the first woman ever to visit the Mere Space Station.
24:49We're meeting at the Science Museum in London.
24:52You actually have been in space.
24:55Yeah.
24:55So I was in low Earth orbit,
24:57where the International Space Station is now actually
24:59about 250 miles above the Earth's surface.
25:01But when you think about going further away from Earth's orbit,
25:06I mean, that is just something else.
25:11In the mid-1950s,
25:13the race began to do just that.
25:17The USA and the Soviet Union
25:20were engaged in a bitter Cold War.
25:22And both superpowers had set their sights
25:26on space superiority.
25:29Still, by 1968,
25:32no humans had gone higher than low Earth orbit.
25:37And there was this big race.
25:39America wanted to go to the moon before the Soviets.
25:41And Apollo 8 was a spacecraft that was ready to do that.
25:49Three astronauts were chosen.
25:51Jim Lovell,
25:54Bill Anders,
25:55and Frank Borman.
25:58Their mission,
25:59to be the first space crew
26:00to reach the moon's orbit.
26:03Ten, nine.
26:05We have ignition sequence start.
26:07And on the 21st of December, 1968...
26:11Two, one, zero.
26:18We have liftoff.
26:21Apollo 8 launched.
26:24Apollo 8, you're looking good.
26:26Roger.
26:30Well, this is a command module.
26:32Now, this actual one is Apollo 10's,
26:34but for their entire mission,
26:35the Apollo 8 crew spent their time
26:38in this type of a spacecraft.
26:39Or just this one small little piece?
26:42Yeah.
26:42Can you imagine?
26:43Just a few days before Christmas,
26:44they were living,
26:45they were sleeping,
26:46going to the toilet,
26:47eating.
26:47I mean, everything had to happen
26:49inside this spacecraft.
26:50Back on Earth,
26:56people were preparing
26:56for a very special Christmas.
27:00As Apollo 8
27:02approached the moon's orbit,
27:05armed with TV cameras,
27:07the crew were tasked
27:08with documenting
27:09this historic moment.
27:11Oh, my goodness.
27:13So, this is inside the module?
27:17Quite fun, isn't it?
27:18So, you get an idea
27:19of how cramped they were.
27:21Wow.
27:23This is what Christmas in space
27:24looks like.
27:30It's taken almost three days
27:32to get there,
27:32but they've travelled
27:33240,000 miles to the moon.
27:37And they were getting
27:38into the moon's orbit
27:40on Christmas Eve itself.
27:47Then, at 2.34 on Christmas morning,
27:50the astronauts broadcast live
27:53to the world.
27:55We are now approaching
27:58lunar sunrise,
28:00and for all the people
28:02back on Earth,
28:04the crew of Apollo 8
28:05has a message
28:07that we would like
28:07to send to you.
28:11In the beginning,
28:13God created the heaven
28:14and the earth,
28:16and darkness was upon
28:17the face of the deep.
28:19And God said,
28:20let there be light.
28:23A lot of thought
28:23went into what
28:24they were going to say.
28:26They knew people
28:27all around the world
28:27would be tuning in.
28:29We think now,
28:30it's estimated that
28:31about a billion,
28:32one billion people
28:33watched this broadcast.
28:35So, about a quarter
28:36of all people alive.
28:39No.
28:41Good gracious.
28:43So, everybody's
28:44getting ready for Christmas,
28:45they're hanging up
28:45their stockings,
28:46they're doing their thing,
28:47and they're watching
28:48the moon from close up.
28:51What a Christmas.
28:55And NASA had even
28:57provided the astronauts
28:58with their very own
28:59Christmas dinner.
29:00Santa Claus brought us
29:02some turkey and gravy,
29:05cranberry sauce,
29:07grape punch,
29:08outstanding.
29:09Glad to hear it.
29:12We're down here
29:13eating cold coffee
29:14and bologna sandwiches.
29:19Having gathered
29:20vital information
29:21for future Apollo voyages,
29:24the mission proved
29:25a huge success,
29:26while delivering
29:27one final Christmas miracle.
29:32As they came around
29:33the moon,
29:34there was this
29:34most amazing
29:36earth rising
29:38above the surface
29:40of the moon.
29:40Like the moon rise,
29:41you've got the earth rise.
29:42Earth rise.
29:43You've got a colour film, Jim.
29:45Oh, that's a beautiful shot.
29:48And it became
29:50this iconic photograph.
29:52Bill Anders described
29:53it later on
29:54as being like
29:54a fragile Christmas tree bauble.
29:57the only part of colour
29:59in the whole
30:00of this black space.
30:04Wow.
30:06It is such
30:08an iconic image,
30:09that, isn't it?
30:09And I suppose also
30:11it's not just
30:12earth rise,
30:13it's earth at Christmas.
30:15And from the crew
30:17of Apollo 8,
30:19we close with good night,
30:21good luck,
30:22a merry Christmas,
30:24and God bless all of you,
30:26all of you
30:27on the good earth.
30:28That's the Christmas spirit
30:39right there.
30:40Bless us one and all.
30:42You better watch out,
30:44you better not cry,
30:45you better not pout,
30:46I'm telling you why.
30:47Why?
30:48Santa Claus is coming to town,
30:52gather round.
30:53Do you know what I love
30:54about Christmas?
30:55Those unexpected,
30:57yet thoughtful,
30:58Christmas presents.
31:00One year,
31:01my aunt got me
31:01a pink bath mat
31:02and I was ten.
31:04Pink,
31:04that's my worst present
31:05I've ever had.
31:06When I was younger,
31:08MIDI hi-fis
31:09had just come out.
31:09Oh.
31:10And I was like,
31:11I'd love it,
31:11I thought,
31:12no chance.
31:13Anyhow,
31:13Christmas day,
31:14I was up,
31:15first thing,
31:16straight in the front room,
31:17so excited,
31:18ripped the box open,
31:20and it was a cleral foot spa.
31:23So.
31:25You better not pout.
31:26I'm telling you why.
31:27Hoping for better luck this year.
31:28Claus is coming to town.
31:31At this family-run factory,
31:33I've mixed,
31:34baked and cooled
31:35Santas and reindeer,
31:36but the gingerbread
31:38is only half the story.
31:42Ah.
31:43Naked,
31:44these ones.
31:45Nothing on them yet.
31:47Yep.
31:48All ready for decoration.
31:50The kids and girls in Boylan
31:53will have a jubilee.
31:56They're gonna build a toy land town
31:59all around the Christmas tree.
32:01This is where the magic
32:03of the factory happens.
32:05The heart of Santa's grotto
32:08where plain and simple
32:09gingerbread shapes
32:11are transformed
32:12into colourful Christmas creations.
32:16And to adorn their biscuits,
32:17the factory gets through
32:1930 kilos of icing a day.
32:22Love that.
32:23It just makes you smile.
32:24The gingerbread is decorated
32:26with two types of icing.
32:29Runny royal icing
32:30for intricate details,
32:31and sugar paste shapes
32:34for larger areas.
32:35He sees you when you're sleeping
32:38and in all...
32:39Cherry's off to make the next batch
32:41for our Sansa.
32:43It's like Christmas magic in here.
32:46How good do those look?
32:47He needs it for his lovely
32:50red waistcoat.
32:52He's coming to town!
32:57Her guide to sugar paste perfection
33:00is baking operative Steph.
33:02Hey, Steph.
33:04Lovely to meet you.
33:04So, what's in here?
33:06What are the ingredients?
33:07So, we've got icing sugar,
33:09xanthan gum,
33:10and sugar gum in there.
33:11I know what icing sugar is.
33:12What is xanthan gum?
33:14So, xanthan gum,
33:15it helps with the consistency
33:16in the shelf life.
33:19Xanthan gum is a plant-based thickener,
33:21and sugar gum is made
33:23from glucose syrup,
33:24sugar, oil,
33:25and another syrup
33:26called glycerin.
33:28They bind the icing together,
33:30giving it a firm,
33:31flexible texture,
33:33perfect to mould into shapes.
33:35We've got a red colouring
33:37to add in now,
33:38and that's just that one over there.
33:39Can I do the honours?
33:40Absolutely.
33:41Ready?
33:42Yep.
33:42Ready?
33:43Get it?
33:43Ready?
33:44That is so beautiful.
33:50That looks like raspberry sauce
33:51on ice cream.
33:52Yeah, it's called Christmas red,
33:54the colour we actually put in.
33:58Is that done?
33:59That's it done now.
34:00Hey, presto.
34:02Can I touch it?
34:03Absolutely.
34:04It's so thick.
34:05It is just like modelling.
34:06Yeah.
34:07Nice.
34:08So, without this,
34:09Santa would be naked.
34:11So, this is a really important element
34:12to the biscuit.
34:14It really is.
34:15Fabulous job.
34:20Nice one, Cherry.
34:21My turn to load your icing
34:23into this sheeter machine,
34:25where it's rolled out
34:26to just three millimetres thick.
34:28Then a stamper cuts out
34:34the waistcoat shapes.
34:35Santa baby,
34:38just slip a sable
34:40under the tree
34:42for me.
34:44So hurry down
34:45the chimney tonight.
34:51Santa's waistcoat is ready
34:53for some detail,
34:54and for that,
34:55the clever factory elves
34:57use the runny royal icing.
35:01It's a mix of icing sugar,
35:03egg white,
35:04glucose syrup,
35:06xanthan gum
35:06and cornflour,
35:08with glycerin
35:09so it doesn't set rock hard.
35:10And if you think
35:13royal icing sounds posh,
35:15get this,
35:16in the Middle Ages,
35:18gingerbread would sometimes
35:19be decorated
35:20with gold leaf.
35:23Not on our budget.
35:26I've got to be honest,
35:26this is the first time
35:27I've filled a piping bag,
35:28Gemma.
35:29Oh, there he is.
35:30They put that in there.
35:31Look at that.
35:33There we are.
35:34You don't want to dribble too much.
35:36Story of my life, Gemma.
35:41Gemma herself
35:42comes up with the designs
35:43and the ladies here
35:45are wizards
35:45at reproducing them.
35:49They are icing artists.
35:53How long have you been doing that?
35:55I've been in ten years now.
35:56They're quick.
35:57Who's the fastest icer?
35:59Fair, yeah.
36:00How many gingerbreads
36:01do you think you've iced?
36:03Millions.
36:04Or billions.
36:05Billions.
36:06Flipping heck.
36:08They're accurate.
36:09I feel like you get it
36:11spot on every time.
36:13With the concentration
36:14of ninjas.
36:17And today,
36:18there's a nervous
36:19new apprentice
36:20in the house.
36:22Now,
36:23we're on to the main stage.
36:25We're going to decorate these
36:26to look exactly like
36:27Father Christmas.
36:28Are you ready to give it a go?
36:29Let's give it a go.
36:30Absolutely.
36:31And I've got two experts
36:32with me today.
36:33I've got Rachel and Charlie
36:34and they are going to show you
36:35everything you need
36:37to be able to decorate a Santa.
36:38Right, let's do it.
36:40OK, so your first part
36:41is his face.
36:44Two round,
36:44then a little squeedle
36:45in the middle.
36:51God, that is
36:51so much difficult
36:53than you make it, Luke.
36:55Right, OK.
36:56I'll tell you what,
36:57I'm feeling it already,
36:58me hands.
36:58You're feeling it?
36:59Yeah, yeah.
37:00Stretch it?
37:00So it's his hands next.
37:05I reckon this is going
37:06to be the trickiest part.
37:07It is a bit tricky.
37:09OK, so squeeze
37:10and drag.
37:12Right.
37:14Squeeze.
37:15And drag.
37:16Squeeze and drag.
37:17I think I've put ears
37:25where his hands should be.
37:27We've got the hard bit
37:28to go, yeah.
37:31I'm going to do
37:32the hat now.
37:32And it doesn't help
37:39that I can feel
37:40all the eyes are on me.
37:44I'm actually sweating.
37:46I'm having no stress like it.
37:50Mine's got all lumps
37:51and the jersey's dead smooth.
37:54Hello.
37:55Have a look.
37:56Which one did you?
37:57Well, take a guess.
37:59Yeah, I know.
37:59Oh, it's so good.
38:01You're a natural.
38:03I don't think she means that.
38:04Well done.
38:06God, you're working
38:06hard on that.
38:08There's reindeers
38:09being frosted
38:10or whatever.
38:11Good luck.
38:12Have a good one.
38:14Lovely to see you.
38:16Merry Christmas.
38:18Gemma's family
38:19have been in business
38:20for nearly 40 years.
38:22Surely one man
38:23can't bring it down
38:24in a day.
38:26Right,
38:27will I get to grips
38:28with this masterpiece?
38:28Cherries down in Cornwall
38:30looking at scented candles.
38:32I'm actually still here.
38:33It's up to telly, isn't it?
38:34All right,
38:35don't worry about it.
38:43This is the St. Evil factory
38:46near Newquay
38:47where they've been making
38:49festive candles
38:50for over 30 years
38:52using traditional techniques
38:55and cutting-edge technology.
39:00Like the gingerbread factory,
39:02they're in full swing
39:03for Christmas.
39:06I'm meeting chief exec
39:07Ian Greaves.
39:09Hi, Ian.
39:11Hi, Jane.
39:12Who's overseeing
39:13a Yuletide treat.
39:15I just thank you so much
39:16for having the best smelling factory
39:18of all time.
39:19And you always go home
39:20smelling some ice as well.
39:21Do you?
39:22Yes.
39:22What are we making today?
39:24Today we're making
39:24an advent calendar.
39:26An advent calendar.
39:27But not with chocolate,
39:28with candles.
39:31The advent calendar
39:32contains 24 scented tea lights.
39:36So each window
39:37has a different scent.
39:38Oh, wow.
39:39These small candles
39:41were originally used
39:42to keep teapots warm
39:43in Japanese tea ceremonies.
39:45Today I'm making
39:48the scented tea light
39:50behind door 20.
39:52Orange and cinnamon.
39:53Orange and cinnamon.
39:54Warm and tangy
39:54with a hint of spice.
39:57It's lovely.
39:58Oh, yeah.
39:59That is Christmas Day
40:00in a candle, isn't it?
40:01It is.
40:01Exactly that.
40:06But before we make
40:07our festive tea lights,
40:09I want to understand
40:10the science of scent.
40:13What different things
40:14are you looking for
40:15when it comes to
40:15scent in a candle?
40:16Well, there's two types
40:17of throw in a candle.
40:19What is the throw?
40:21It's how far you can
40:22get that fragrance to throw.
40:23So can you smell it close up?
40:25Can you smell it far away?
40:25That's the throw.
40:26We talk about a hot throw
40:27and a cold throw.
40:29When you walk into the room
40:30and the candle's not lit,
40:31you can often smell a candle
40:33and that's called the cold throw
40:34because it's not light.
40:36Even before it's lit,
40:38fragrance molecules
40:39are released
40:40from the surface
40:41of the candle.
40:42When these molecules
40:44hit scent receptors
40:45in our noses,
40:46we smell the aroma.
40:48And that effect
40:50is enhanced
40:50when the candle is lit.
40:52Why does lighting it
40:53encourage the fragrance
40:55to leave the candle?
40:56When the wax becomes
40:57a liquid,
40:59the fragrance can then
41:00evaporate much quicker.
41:01We can then smell it
41:03from a distance
41:04because it's releasing
41:04much more fragrance.
41:06So once you've got
41:06that throw nailed,
41:08that scent is all over
41:09the place
41:10and it's really gorgeous.
41:12What do you do next?
41:13Down to production,
41:14mix some wax and fragrance.
41:15Let's make some candles.
41:21Production manager
41:22Jo Shalders
41:23is in charge
41:24of the wax.
41:25What is this wax made of?
41:27So this is a vegetable
41:28mineral blend.
41:29And what is mineral wax?
41:31So that element of it
41:32is paraffin.
41:33It gives us a really
41:34good scent throw
41:35and it's a really
41:36clean burn.
41:40The slabs of wax
41:41are melted overnight
41:43at 80 degrees Celsius,
41:45then cooled
41:45to 61 degrees,
41:47ready to add
41:48the all-important scent.
41:51Each of our candles
41:53has got its own recipe.
41:54This is what we need
41:55to make the orange
41:56and cinnamon candle.
41:57Right.
41:57Can I?
41:58You can.
41:59The scent is a mix
42:01of essential oils
42:02extracted from plants
42:04and spices
42:04plus synthetic fragrance.
42:07Oh, the smell
42:08that's coming off that,
42:09Jo.
42:09It's absolutely
42:10Christmassy heaven.
42:13The small tea lights
42:15contain a high proportion
42:16of scent
42:16to achieve that
42:18all-important
42:18hot throw.
42:22And after a good
42:24mix,
42:24the fragranced wax
42:25is sent to the
42:26high-tech part
42:27of the factory.
42:29This is the pouring line
42:31where all the elements
42:33of the tea light
42:33come together.
42:36The aluminium cases
42:37are loaded
42:38onto a computer-controlled
42:39conveyor belt.
42:42The cotton tea light
42:44wick
42:44is fed in
42:45from a wick reel
42:46along with the metal holders
42:48which keep the wicks upright.
42:50The cases come down
42:55through here
42:55and then this
42:57fancy piece of kit
42:58cuts the wick
42:59to the right length
43:00and then glues it
43:01into the case.
43:05Hidden inside this machine
43:07called a wicking head,
43:09a little dot of glue
43:10fixes the wicks
43:11in place.
43:12and when they're all
43:14lined up
43:14and standing to attention
43:16we're ready to pour
43:17our scented liquid wax.
43:19Please tell me
43:20there's a button.
43:20There is a button.
43:21Just this one here.
43:22Oh, easy.
43:22Off she goes.
43:29Gosh,
43:29look at this.
43:31It's so beautiful.
43:32The fragrance wax
43:34gets released down
43:35into the cup
43:37filling them
43:3822 in a row
43:39all in one go.
43:41That smells
43:42absolutely delicious.
43:44The pouring machine
43:46dispenses 18 grams
43:47of scented wax
43:48into each case.
43:51Over six hours
43:52a full tank
43:53of 250 litres
43:55of wax
43:55can fill
43:5614,000 tea lights.
43:58So can you now
44:02tick December 20th
44:03off your list?
44:04Yes, I can.
44:04Woo!
44:05Only 23 more to go.
44:10All 24 candles
44:12of various scents
44:14are hand-packed
44:15into the advent calendar.
44:18Wintertime.
44:19Ready for dispatch
44:20around the country.
44:23Quite satisfying
44:24to know
44:25that someone's
44:25going to open
44:26all these little doors
44:26on the run-up
44:27to Christmas
44:27and enjoy
44:28their Christmas candles.
44:29Happy Christmas, guys.
44:33I hope you've got
44:34one of those
44:34for me, Cherry.
44:36It may surprise you
44:37but I love
44:38a hot soak
44:38in the tub
44:39with a scented candle.
44:47Back in Market Drayton
44:49there's no time
44:50to relax
44:50when there are
44:51Santas to decorate.
44:55And Cherry's
44:55back from Cornwall
44:56already.
44:58That was quick.
45:00Gingerbread coming
45:01through, make way.
45:02Thank you so much.
45:05It's her job
45:06to decorate
45:06our second
45:07Christmas biscuit.
45:09Come on,
45:09my little reindeer
45:10friends,
45:11let's make you fancy.
45:13And luckily,
45:14she's got some
45:14expert help
45:15from operative
45:16Danny.
45:18Hi, Danny.
45:19Hi.
45:19Lovely to meet you.
45:20Lovely to meet you.
45:21It's very quiet here.
45:23Have you scared
45:23everyone off?
45:23Well, unlike
45:24the Santas,
45:25we don't decorate
45:26these by hand.
45:27We decorate it
45:28with a robot.
45:30Oh my God,
45:30you've gone high tech.
45:35The robot floods
45:36the face of the reindeer
45:37with royal icing.
45:40Their little ears
45:42and antlers
45:42would be too fiddly
45:43to cut from
45:44sugar paste sheets.
45:45How quickly
45:48can it ice a biscuit?
45:50There's 21 pieces
45:51on a tray
45:51and it takes
45:52nine minutes a tray.
45:53The whole tray?
45:54The whole tray.
45:54So it's really speedy.
45:55Oh yeah,
45:56much quicker than ours.
45:57And it doesn't
45:57complain about our make?
45:58No, definitely not.
46:00How does it know
46:01where the biscuit is
46:01to get the icing exact?
46:03So, when it takes
46:04the tray in,
46:05it takes a picture
46:06of the camera
46:06and it maps
46:07where the biscuits
46:08are on the tray
46:09and it's pre-programmed
46:11the design
46:12so then it will just
46:13see where the biscuit is
46:14and trace it on top.
46:16But just when I thought
46:17I'd got the easy icing job,
46:20turns out
46:21these little fellas
46:21also get their
46:23finishing touches
46:23by hand.
46:26Serves me right
46:26for laughing at Paddy.
46:28Like twisty round?
46:31Oh, that's weird.
46:32Oh, it looks like
46:33a croissant.
46:34OK, OK,
46:36this one's going to be great.
46:36This one's good.
46:39Oh no!
46:41That's what I was
46:41talking to.
46:43It's basically
46:44got a nose blade.
46:45Not so easy, is it?
46:49Mine looks like
46:50it's been in some
46:51kind of accident.
46:52Oh, she's struggling.
46:53It looks like
46:54he's sticking his tongue
46:54out now.
46:58These experts
46:59can ice a gingerbread
47:00in 105 seconds.
47:03I've taken
47:04a bit longer than that.
47:07Right Paddy,
47:07just the last thing
47:08to do now,
47:09create his face for us.
47:10Lovely.
47:11Here we go.
47:14I think you're coming
47:15into your own now,
47:16Paddy.
47:22I'm happy with that one.
47:24He's got his own charm
47:25about him there,
47:26you see.
47:26You see,
47:27I'm not a perfect
47:29santa,
47:29but, you know,
47:30I'll still taste nice.
47:31Right,
47:33so I'm going to
47:34take mine too
47:35to cherry
47:36and see
47:36how it compares
47:37with her reindeers.
47:39Thanks very much
47:40for that.
47:40No worries.
47:40See you in a bit.
47:41See you in a bit.
47:42Come on, you two.
47:47So,
47:48it's the ultimate
47:49Christmas competition.
47:51Santa
47:52versus his reindeer.
47:54But which of us
47:55has won
47:55the icing crown?
47:56Let's see yours.
48:00Can I just say?
48:01Don't you think?
48:02Lovely glazing.
48:04Yes.
48:04That was actually,
48:05that bit was done
48:06by a robot.
48:06We're never going
48:07to agree on this,
48:08are we?
48:08So,
48:09let's get the expert eye in.
48:10Gem?
48:12Where are you?
48:13Here we are.
48:14Right, Gemma.
48:14How are we getting on?
48:15Well, let's have a look.
48:16Who's do you think
48:17is the best?
48:18Wow.
48:19I think there's
48:19some good effort, sir.
48:21That is a very good reindeer.
48:23It's very close.
48:23Thank you so much.
48:24Oh,
48:24oh,
48:25it's a reindeer.
48:26Right,
48:27OK.
48:28Unfortunately,
48:28I don't think
48:29either of them
48:30are going to pass
48:30our quality standards,
48:32but you are more
48:33than welcome
48:34to have them
48:34and take them away.
48:35Oh.
48:36Can I have
48:37one of your
48:37garden gnomes?
48:39Yes,
48:39you can,
48:39yes,
48:40yes.
48:40Can I have
48:41one of your
48:41bull mastiffs?
48:42Yeah,
48:42there we go.
48:43How about that?
48:44One eight.
48:44Wonderful.
48:45Happy Christmas.
48:46See you in a bit.
48:47Garden gnomes?
48:49The cheek of it.
48:52Once the icing's dried,
48:53the gingerbread
48:54is ready to be
48:55packed.
49:00We're placing
49:01the Santas
49:02individually down
49:02the flow wrapper.
49:03So each one
49:04goes in its own
49:05little section.
49:06Love this.
49:06And it's pushed along
49:07and it's taken it
49:08down to the flow
49:09wrapping section there.
49:10The Santas are sealed
49:17in their see-through
49:18packages at the rate
49:20of 50 a minute.
49:21as we go round.
49:26You'll see them coming out
49:27of the other side
49:28all individually packed.
49:29Yes.
49:33All them little Santas
49:34off to make
49:35someone's Christmas.
49:36Absolutely.
49:36Very special.
49:38Off to stockings
49:39around the country.
49:40beautiful.
49:42Then it's into
49:43the boxes.
49:44Eight in each.
49:47Good night, everyone.
49:49Where Santa
49:50is united
49:51with his reindeers.
49:52Well,
49:58Sherry's all right
49:59at packing boxes
50:00but how does she go on
50:01with wrapping presents?
50:02Let's find out.
50:03Now,
50:11I adore
50:12giving gifts
50:13but wrapping them
50:15is a whole world
50:17of pain.
50:19Please tell me
50:20that I am not
50:21the only one
50:21that leads my wrapping
50:22to the last minute.
50:23You can never find
50:24the scissors,
50:24you can't find
50:25the end of the tape,
50:26there's never enough paper
50:27and then it looks
50:29like this.
50:30There's got to be
50:31a better way
50:32to do this.
50:33Here to grant
50:35my Christmas wish
50:36is expert
50:37mathematician
50:37Bobby Seagull.
50:41Bobby!
50:42Happy Christmas!
50:42Happy Christmas!
50:44Come in.
50:45Who uses maths
50:46to achieve
50:47present wrapping
50:48perfection.
50:51Bobby,
50:52welcome
50:53to the annual
50:54Christmas wrapping
50:55disaster.
50:57This is ineffective,
50:58there's far too much
50:58wrapping paper,
50:59it's wasted.
51:00On this one here,
51:01the corners aren't covered
51:02because the paper's
51:03too weak.
51:03You're not covering
51:04the surface area,
51:05this is a mathematical
51:06Christmas disaster.
51:07Can maths save Christmas?
51:09Maths will have to
51:10save Christmas,
51:11definitely this Christmas.
51:14Luckily,
51:14I have a whole raft
51:16of rolls to choose from.
51:18Think about the paper
51:19you're using,
51:20it shouldn't have
51:21glitter
51:21or that shiny foil
51:23because these are
51:23non-paper additives
51:25that can't be recycled.
51:26Don't be on the naughty list
51:28because of your wrapping paper.
51:29No, Santa
51:29is not going to be pleased
51:30with you.
51:31No, okay.
51:33In the UK,
51:34it's estimated
51:35we throw away
51:36around 200,000 miles
51:39of wrapping paper
51:40a year.
51:41So, if you can,
51:43it's important
51:43to choose
51:44fully recyclable paper.
51:46To avoid waste,
51:48I'm hoping
51:49Bobby's maths
51:49can help me achieve
51:51perfectly wrapped presents.
51:53Let's start with this,
51:56a box of chocolates.
51:57Well,
51:58maths can definitely help.
51:59So, if you look at this,
52:00it's a square prism.
52:02It's got a square
52:03on one side
52:05and it's the same
52:06dimensions
52:06all the way through.
52:10Before we begin wrapping,
52:12we calculate
52:12how much paper
52:14we need
52:14to cover
52:15our square prism.
52:17So,
52:18X
52:18presents
52:19the sides
52:20of this square
52:21and L
52:22represents
52:22the length.
52:23Good.
52:23I'm not at one
52:24with maths
52:25but I'm following you.
52:27Now,
52:28it's time to measure.
52:29Okay.
52:31The width
52:31of the square
52:32is 6 centimetres.
52:35Okay.
52:36Good.
52:37The length
52:37is 19 centimetres.
52:40Plus,
52:40we have
52:41a third measurement
52:42to allow
52:42for a half centimetre
52:44paper overlap
52:45when wrapping.
52:47Okay,
52:47so Y equals
52:480.5.
52:51Time to
52:52calculate
52:52calculate
52:52the total
52:53area
52:54of paper
52:54needed.
52:56First,
52:57the width.
52:58All the way round,
52:59there's how many
53:00lots of X?
53:01Four.
53:02So,
53:03the width
53:03of the wrapping
53:04we needed
53:04is 4X plus Y.
53:06So,
53:064 times 6
53:07is 24.
53:10Plus,
53:11the half centimetre
53:12paper overlap.
53:1324.5?
53:16Yes,
53:1624.5.
53:17To work out
53:20the length
53:20of paper,
53:21it's the length
53:22of the box
53:23plus one side
53:24of the square
53:25end.
53:2719 plus
53:296,
53:30which is 25.
53:31Spot on.
53:36Calculations complete.
53:38Next,
53:39measure and cut.
53:40That is not
53:46enough
53:46wrapping paper.
53:47Trust the maths.
53:50We're using
53:51paper-based
53:52sticky tape
53:53that can be
53:54recycled
53:54along with
53:55the wrapping
53:55paper.
53:57Thanks to
53:58that half
53:59centimetre
54:00overlap,
54:00our paper
54:01joins up
54:02perfectly.
54:05Ta-da!
54:06I told you.
54:07Look at that.
54:09Nothing is wasted.
54:10Everything is used.
54:14And the same
54:15principle even
54:16applies to
54:16wrapping a
54:17bottle of
54:18festive fizz.
54:19Instead of
54:19the square
54:20at the base,
54:21it's now
54:22a circle.
54:23To work out
54:24the width of
54:25paper,
54:26measure the
54:26diameter of
54:27the bottle
54:27and times it
54:28by a figure
54:29known as
54:29pi.
54:31And pi is
54:32roughly 3.14.
54:33plus half
54:35a centimetre
54:36overlap.
54:37The length
54:38of the
54:38wrapping is
54:38the diameter
54:39of the
54:39bottle plus
54:40the height.
54:43The classic
54:45bottle,
54:46wrapped,
54:46and it's
54:47beautiful.
54:48Bobby's
54:48halfway to
54:49saving Christmas,
54:50but can he
54:51pass my
54:52final fiendish
54:53challenge?
54:57Can you
54:57deal with
54:58the big
54:58boss of
54:59wrapping?
55:00Which is?
55:01A ball.
55:03It's
55:03difficult to
55:04wrap spheres
55:05perfectly,
55:06but there
55:06is a way
55:06around this.
55:07We can
55:07actually create
55:08a petal-like
55:09structure to
55:10wrap around
55:10the football.
55:14Oh, wow.
55:15So you can
55:15have four,
55:16five, or
55:17six petals.
55:19It might take
55:19a bit of time
55:20to cut out
55:20the petals,
55:21but once
55:22that's done,
55:23it takes
55:24seconds to
55:26wrap it.
55:27Look at
55:27that.
55:28Santa's
55:29smiling all
55:30the way to
55:31the North Pole.
55:31I can hear
55:32the elves
55:32singing their
55:33favourite
55:33Christmas song.
55:36And they're
55:37not the only
55:38ones humming
55:38a happy tune.
55:40With Bobby's
55:41help, my
55:41Christmas wish
55:42has been
55:43fulfilled.
55:44Look how
55:45beautiful they
55:45look.
55:46I think it's
55:46fair to say
55:47that you are
55:48the saviour of
55:48Christmas.
55:50Look at you
55:51like a Christmas
55:51elf.
55:52Merry Christmas.
55:54That is
55:55officially a wrap.
55:56I've got to
56:03say, that
56:04box looked
56:04great.
56:06The ball,
56:07not so much.
56:08Our boxed-up
56:30gingerbread has
56:31been loaded
56:32onto pallets,
56:34and it's
56:35taken outside
56:36where I'm
56:36headed, jacket
56:37on, her
56:38net off, to
56:39see it on
56:40its way.
56:40Oh, loading
56:41them up.
56:42You all right,
56:42Gemma?
56:42Hi, Paddy.
56:43Hello, Paddy.
56:44This is my
56:44mum, Sarah,
56:45Paddy.
56:46Oh, nice to
56:46meet you,
56:47Sarah.
56:47So, you set
56:48this business
56:49up all those
56:50years ago.
56:51Did you
56:51imagine it
56:52were going to
56:52grow into
56:53something as
56:53big as this?
56:54Because it's
56:54very impressive.
56:56No, not at
56:56all.
56:57Absolutely not.
56:57No, we had
56:58a little bread
56:58shop.
56:59It's a dream
56:59come true.
57:00You start a
57:00business and
57:01you never
57:01expect it to
57:02go to where
57:03it is today.
57:04And very proud
57:05and a lot of
57:06hard work and
57:06a great team
57:07behind us.
57:08Hard work pays
57:08off.
57:09How many
57:09gingerbreads are
57:10on there?
57:11Well, there's
57:1126 pallets on
57:12there, which is
57:13just shy of
57:13100,000 pieces.
57:15100,000 gingerbreads
57:17waiting to go out
57:18to keep everyone
57:19happy around the
57:19nation.
57:20Right, that's
57:21loaded up.
57:21We'll close the
57:22doors, send
57:22them on the
57:23way.
57:24I'm going to
57:24get my colleague
57:25out of the
57:25cherry, because
57:26no doubt she'll
57:27be snaffling up
57:27all the gingerbreads.
57:28Merry Christmas.
57:30Merry Christmas.
57:31Merry Christmas.
57:31Take care.
57:41From Market
57:42Drayton, the
57:43British home of
57:44gingerbread, our
57:46Santas and
57:47reindeers travel
57:48across the country
57:49ready to drop
57:50down the chimneys
57:51of well-behaved
57:52biscuit lovers
57:53everywhere.
57:54Oh, look at us
58:02in the boss's
58:03office.
58:03Living the
58:04life.
58:04Nice cup of tea.
58:06Look at these
58:07beauties.
58:08Do you want one?
58:09I'd love one.
58:10Cheers.
58:13Merry Christmas,
58:14everyone.
58:15Have a lovely
58:16time.
58:16Oh.
58:16Oh, I wish it
58:20could be
58:21Christmas
58:21every day
58:24When the kids
58:26start singing
58:27and the band
58:28begins to play
58:30Oh, I wish it
58:34could be
58:34Christmas
58:35every day
58:38So let the
58:40bells ring
58:41out
58:42for Christmas
58:44and the
58:48imet Adams
58:49on court
58:51He would
58:52always
58:53find
58:54those
58:55go
58:56Oh, she
58:57was
58:57you
58:58have
58:58all
58:59said
58:59but
59:00they
59:01when they
59:02won't
59:02the
59:03promise
59:04Heaven
59:04wanted
59:05to
59:09the
59:10other
59:12fun
59:12or
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