0:00:02 > 0:00:05Every year we eat a mind-boggling 90 billion sweets!
0:00:05 > 0:00:09That makes us one of the biggest consumers of sweets in the world.
0:00:09 > 0:00:13This is one of the oldest sweet factories in Britain.
0:00:13 > 0:00:17Where a team of over 500 people is working really hard
0:00:17 > 0:00:19to keep up with that demand.
0:00:19 > 0:00:22And tonight, they're letting us inside.
0:00:28 > 0:00:29'I'm Gregg Wallace.'
0:00:29 > 0:00:31What is that?!
0:00:31 > 0:00:34'And tonight I'm going to help this factory turn raw sugar...'
0:00:34 > 0:00:36I've made a witch's brew here!
0:00:36 > 0:00:40'..into some of Britain's most iconic sweets, from Love Hearts
0:00:40 > 0:00:42'to Drumstick lollies.'
0:00:42 > 0:00:44How do you get it so the pink is in the middle
0:00:44 > 0:00:46and the white is around the edge?
0:00:46 > 0:00:49'I'll learn the sweet-making secrets...'
0:00:49 > 0:00:50I've made a right pig's ear of it!
0:00:50 > 0:00:54'..that make these products among the nation's favourites...'
0:00:54 > 0:00:56Does shaking them stop them sticking together?
0:00:56 > 0:01:00'..in what could be the most romantic factory in the world.'
0:01:00 > 0:01:04One in four of the people who work here are actually in a relationship
0:01:04 > 0:01:06- with each other.- No way!
0:01:07 > 0:01:08I'm Cherry Healey,
0:01:08 > 0:01:12and I'm going to find out how they put the writing in rock.
0:01:12 > 0:01:14That is the letter E.
0:01:14 > 0:01:15Wow! That's brilliant!
0:01:15 > 0:01:19And that us Brits have very particular tastes
0:01:19 > 0:01:20when it comes to sweets.
0:01:20 > 0:01:22- Holy Moley!- Yeah, be brave.
0:01:22 > 0:01:24I think my eyes have exploded.
0:01:24 > 0:01:27And historian Ruth Goodman investigates
0:01:27 > 0:01:29how sweets were first invented.
0:01:29 > 0:01:31So fiddly.
0:01:31 > 0:01:34I can't imagine doing an entire jar of these.
0:01:39 > 0:01:43Over 100 million individual sweets are made,
0:01:43 > 0:01:46wrapped and bagged at this factory every single day.
0:01:46 > 0:01:49And we're going to show you the secrets of how it's done.
0:01:49 > 0:01:52Welcome to Inside The Factory.
0:02:14 > 0:02:18This is Swizzels in New Mills, Derbyshire.
0:02:18 > 0:02:22One of the largest family-owned sweet factories in Britain.
0:02:22 > 0:02:25And for those of you with a sweet tooth like me,
0:02:25 > 0:02:26a very dangerous place to be.
0:02:26 > 0:02:28HE LAUGHS
0:02:32 > 0:02:37This five-storey factory spans over 25,000 square metres
0:02:37 > 0:02:41and it's been pumping out sweets since 1940.
0:02:41 > 0:02:46Tonight I'm going to show you how, in just 24 hours,
0:02:46 > 0:02:52they can turn 56 tonnes of raw sugar into 100 million sweets.
0:02:54 > 0:02:55I'll visit four parts of the factory
0:02:55 > 0:02:58that make four different types of sweet.
0:03:00 > 0:03:02Powdered, which are hard tablet sweets.
0:03:05 > 0:03:08Boiled, where they make lollies.
0:03:08 > 0:03:11Chews, where their bestseller is the Drumstick.
0:03:11 > 0:03:15And finally jellies, where they make Squashies.
0:03:16 > 0:03:20But before the factory can produce any of them,
0:03:20 > 0:03:21we need a key ingredient.
0:03:21 > 0:03:23Sugar.
0:03:23 > 0:03:27They make over 50 different types of sweets in this factory.
0:03:27 > 0:03:32And most of them start off life as one of these.
0:03:33 > 0:03:36Over half of all the sugar we consume in the UK
0:03:36 > 0:03:38is made from sugar beet.
0:03:39 > 0:03:42It's harvested between September and February
0:03:42 > 0:03:46on around 3,500 farms across the eastern counties.
0:03:48 > 0:03:51It's processed in factories like this one in Norfolk,
0:03:51 > 0:03:54that gets through three million tonnes of beet every year.
0:03:57 > 0:03:59It's washed, cut into strips,
0:03:59 > 0:04:04and then giant diffusing machines dissolve the sugar out of the beet
0:04:04 > 0:04:05using hot water.
0:04:06 > 0:04:10The sugary water is put through three separate boiling processes
0:04:10 > 0:04:13to create sugar crystals.
0:04:13 > 0:04:17These are then separated from the water, creating granulated sugar,
0:04:17 > 0:04:19that's dried out, ready for shipping.
0:04:21 > 0:04:25Two tankers like this one will make the 150-mile journey
0:04:25 > 0:04:28to the sweet factory every single day.
0:04:34 > 0:04:39'I'm in the loading bay with production manager Barry Land...'
0:04:39 > 0:04:41- No sweets without sugar, Barry.- No.
0:04:41 > 0:04:44'..to receive the first of those two sugar deliveries.'
0:04:44 > 0:04:47This is 28 tonnes going in, is that right?
0:04:47 > 0:04:52- Yes.- So, it's pretty much turning sugar around on a daily basis.
0:04:52 > 0:04:55- Yeah.- So what's your worry, what keeps you awake at night?
0:04:55 > 0:04:58The sugar not turning up. No sugar, we can't make any sweets.
0:04:58 > 0:05:01Have you any idea how many unhappy children there'd be?
0:05:01 > 0:05:03Can you feel that responsibility, Barry?
0:05:03 > 0:05:06Yes, very heavy on my shoulders, you're right, Gregg!
0:05:08 > 0:05:11'The pump on this lorry uses compressed air...'
0:05:11 > 0:05:14I'm not manually pumping it out, am I?
0:05:14 > 0:05:16'..to blow the sugar out of the tank
0:05:16 > 0:05:21'and three storeys up to the top of a massive sugar silo.'
0:05:21 > 0:05:22Let's do it!
0:05:28 > 0:05:29Sugar's going in.
0:05:32 > 0:05:34Let's make some sweets. Ha-ha-ha-ha!
0:05:38 > 0:05:41First of all, I'm going to the powdered sweet department
0:05:41 > 0:05:45to make Fizzers, Parma Violets and Love Hearts.
0:05:45 > 0:05:47I'm starting at the top of the building, in the mixing room,
0:05:47 > 0:05:49where the magic begins.
0:05:53 > 0:05:55All powdered sweets are made in the same way.
0:05:55 > 0:05:59By compressing different colours and flavours of powdered sugar.
0:06:01 > 0:06:03Barry oversees this department.
0:06:04 > 0:06:08The smell in here is unbelievable!
0:06:08 > 0:06:11You could just walk around here licking it off the wall.
0:06:11 > 0:06:12HE CHUCKLES
0:06:13 > 0:06:15Barry, I've seen the sugar coming.
0:06:15 > 0:06:17Now what do you do with it?
0:06:17 > 0:06:20We get it into the factory just like granulated sugar,
0:06:20 > 0:06:23but it's too coarse for us to do anything with.
0:06:23 > 0:06:25So we have to mill it to a finer powder.
0:06:25 > 0:06:29That's so it can take in a liquid, the binding agent, the colours.
0:06:30 > 0:06:32The sugar, binding agent and colour
0:06:32 > 0:06:35are mixed together in these machines.
0:06:35 > 0:06:38- Oh!- No good to us.
0:06:38 > 0:06:41Which turns the powder into a sticky mixture.
0:06:41 > 0:06:44So the binding agent and the colour, because they're both liquid,
0:06:44 > 0:06:48has made the dried sugar into, like, a putty.
0:06:48 > 0:06:50- Exactly.- Right, then what happens?
0:06:50 > 0:06:52It's no good to us being wet.
0:06:52 > 0:06:53We need a dry powder.
0:06:53 > 0:06:56So what's happening now, we're putting it through our dryers.
0:06:56 > 0:07:00This dryer runs at 120 centigrade.
0:07:00 > 0:07:04So in just ten minutes, the sticky mixture is dry again.
0:07:04 > 0:07:08It looks exactly the same, but as you can tell, it's dry.
0:07:10 > 0:07:12Some sweets fizz in your mouth when you eat them.
0:07:12 > 0:07:15And that's down to two ingredients they add next.
0:07:17 > 0:07:20Bicarbonate of soda, and malic acid.
0:07:20 > 0:07:23They react together and release carbon dioxide,
0:07:23 > 0:07:27but only when they come into contact with the water in saliva.
0:07:29 > 0:07:34Next, they're adding flavour and I'm helping with the Parma Violets.
0:07:34 > 0:07:36That's just a concentrated flavoured oil.
0:07:36 > 0:07:39The violet flower has been used to flavour sweets
0:07:39 > 0:07:42for hundreds of years, and inspired this sweet.
0:07:42 > 0:07:46Although what we're adding is a synthetic version.
0:07:46 > 0:07:48Taste it.
0:07:48 > 0:07:49It's strong.
0:07:54 > 0:07:55Why did you let me do that?!
0:07:55 > 0:07:59- Why did you let me do that?! - I told you it was concentrated!
0:07:59 > 0:08:02First of all you get the lovely violet flavour,
0:08:02 > 0:08:05then it's like having your tongue scrubbed with washing-up liquid!
0:08:05 > 0:08:07Don't forget, Gregg, you've just tasted enough
0:08:07 > 0:08:09for over 1,000 Parma Violet tablets.
0:08:09 > 0:08:12- Where do I put it in?- Follow me.
0:08:12 > 0:08:14'Once the flavour has been added,
0:08:14 > 0:08:18'the sugar mixture is ready to be turned into sweets.'
0:08:18 > 0:08:21Well done, that's it, you've flavoured a mixture of Parma Violet.
0:08:24 > 0:08:27Our mixture is now sent down to the second floor...
0:08:28 > 0:08:30..and stored in a movable container.
0:08:30 > 0:08:33They're each filled with different colours
0:08:33 > 0:08:34and flavours of powdered sugar.
0:08:41 > 0:08:45On the first floor below are the machines that press the sweets.
0:08:45 > 0:08:46And they're fed with sugar
0:08:46 > 0:08:49from the containers through funnels in the floor.
0:08:54 > 0:08:56Right now, they're making Fizzers.
0:08:56 > 0:09:00And they've just requested a fresh batch of powder.
0:09:00 > 0:09:01Can I have a go, can I pull that out?
0:09:01 > 0:09:03You go for it. Try it, Gregg.
0:09:11 > 0:09:13- Is that right? - That's how it should be.
0:09:13 > 0:09:16'Gravity is all that's needed
0:09:16 > 0:09:19'to drop half a tonne of powder 15 feet down
0:09:19 > 0:09:21'to the powder sweet pressing room.'
0:09:21 > 0:09:24I've made a witch's brew here!
0:09:24 > 0:09:28It's a bit of eye of frog and toe of newt, mate, isn't it?!
0:09:28 > 0:09:30What's happening now, it's going to fall down
0:09:30 > 0:09:31and we'll make tablets with that.
0:09:35 > 0:09:38Before I learn the secrets of turning that powder into tablets,
0:09:38 > 0:09:42Cherry is finding out about one of the most intriguing secrets
0:09:42 > 0:09:43in the world of sweets.
0:09:43 > 0:09:48# With me little stick of Blackpool rock... #
0:09:48 > 0:09:54Coronation Rock has been making this sweet here in Blackpool since 1927,
0:09:54 > 0:09:58producing up to 16,000 sticks a day.
0:09:59 > 0:10:03Managing director Ian Atkinson knows all about the hard stuff.
0:10:04 > 0:10:09Ian, I had absolutely no idea that rock came in so many flavours.
0:10:09 > 0:10:11There are some extraordinary ones here.
0:10:11 > 0:10:13We always used to make the traditional flavours,
0:10:13 > 0:10:15you know, mint, fruit, pineapple.
0:10:15 > 0:10:17Now, everyone wants something wacky.
0:10:17 > 0:10:20We've got lager flavoured rock, gin and tonic rock.
0:10:20 > 0:10:23We've got pizza flavoured rock, Marmite, we've got chicken tikka.
0:10:23 > 0:10:26- People really buy that?- They buy it in big quantities.
0:10:26 > 0:10:28It's really popular!
0:10:28 > 0:10:30Ever since I was little, I've wondered,
0:10:30 > 0:10:33how do you get the letters through the rock?
0:10:33 > 0:10:36Why don't we go down to the factory now, you can try it?
0:10:36 > 0:10:38- Amazing. Yes, please!- Come with me.
0:10:38 > 0:10:44Confectioner David French has been making rock here for over 35 years.
0:10:44 > 0:10:48- Right, Cherry, what would you like? - I think we should write
0:10:48 > 0:10:52- "Gregg's rock."- Gregg's rock? - I think he'd like that.
0:10:52 > 0:10:54OK, then. Gregg's rock, it'll be.
0:10:54 > 0:10:58The writing in rock is too small for any man or machine to make.
0:10:58 > 0:11:03So to solve the problem, they make a giant stick of rock first,
0:11:03 > 0:11:05and then stretch it to the right size.
0:11:07 > 0:11:09To start the recipe,
0:11:09 > 0:11:13they boil sugar and glucose at 149 degrees centigrade.
0:11:14 > 0:11:17Then tip it onto water-cooled slabs.
0:11:17 > 0:11:19We've got to cool it down so we can work with it.
0:11:19 > 0:11:21Colour is added to some of the sugar.
0:11:21 > 0:11:22A bit more.
0:11:22 > 0:11:26'This will create the outer shell and the letters inside the rock.'
0:11:26 > 0:11:28Oh, my gosh, it's fizzing!
0:11:28 > 0:11:29Bubbling away.
0:11:29 > 0:11:33'The temperature drops swiftly, but it's still 70 degrees.'
0:11:33 > 0:11:35You can touch it? Just the edges.
0:11:35 > 0:11:37Not for long, yeah, not for long.
0:11:38 > 0:11:41Wow, it's amazing! It's like a runny egg.
0:11:41 > 0:11:45- You can lift that piece up, if you wish.- Oh, I can't lift that!
0:11:45 > 0:11:48How are you touching that?!
0:11:48 > 0:11:50- You have asbestos hands. - I probably have, yes.
0:11:50 > 0:11:54'Next up, the flavour needs to be added to the rock's core.'
0:11:54 > 0:11:55What flavour would you like?
0:11:55 > 0:11:58One of my favourite things in the whole world is salted caramel.
0:11:58 > 0:12:00- Is it possible to do that? - Salted caramel, yes.
0:12:00 > 0:12:03We could have salted caramel.
0:12:03 > 0:12:05- Right.- That is strong!
0:12:05 > 0:12:07I'll pour that into it.
0:12:07 > 0:12:10- Oh, wow.- We're going to put this on the top now and seal it in.
0:12:10 > 0:12:12- Like a pie.- Yeah.
0:12:12 > 0:12:15'The rock's core is put in a special pulling machine
0:12:15 > 0:12:17'for six minutes to aerate it.
0:12:17 > 0:12:21'So it becomes white, brittle and easy to bite through.'
0:12:21 > 0:12:23Almost like a giant whisk.
0:12:23 > 0:12:26- Yeah.- Adding air.
0:12:26 > 0:12:29'The coloured sugar used for the outer casing and the letters
0:12:29 > 0:12:31'are worked by hand.'
0:12:31 > 0:12:33Gregg's rock.
0:12:33 > 0:12:34That's the letter E.
0:12:34 > 0:12:36Wow! Yes, of course it is!
0:12:37 > 0:12:42That's brilliant! It's so wonderful to see something made by hand.
0:12:42 > 0:12:44You can make a letter C.
0:12:44 > 0:12:45Put that inside it, OK?
0:12:45 > 0:12:49- Just like that? - Yes, and turn it over.
0:12:49 > 0:12:51And fold them pieces round the outside.
0:12:51 > 0:12:52Is that it?
0:12:52 > 0:12:54Oh, wow!
0:12:56 > 0:12:58'The letters must be done quickly,
0:12:58 > 0:13:03'as we've only got 20 minutes before the rock will be too hard to mould.'
0:13:03 > 0:13:04What is the hardest letter to make?
0:13:04 > 0:13:06The Q. The Q is one of my pet hates.
0:13:06 > 0:13:07Really? Hate the Q?
0:13:07 > 0:13:10- The Q and the G.- The Q and the G?
0:13:10 > 0:13:11Oh, no, "Gregg's"!
0:13:11 > 0:13:13We've got three!
0:13:14 > 0:13:17I'm never going to eat a stick of rock the same way again.
0:13:17 > 0:13:19I had no idea it took this much work.
0:13:19 > 0:13:21Oh, yeah. Right, we get these spaces now.
0:13:21 > 0:13:24'White strips are placed between the coloured letters.'
0:13:24 > 0:13:27- The letter R.- Another piece of white.- The letter E.
0:13:29 > 0:13:33So that's the inside of a stick of rock.
0:13:33 > 0:13:37'The letters can now be assembled with the rolled-out, aerated core.'
0:13:38 > 0:13:40Wow, that is not light!
0:13:42 > 0:13:46- So one word is on the top and one is on the bottom.- Right.
0:13:46 > 0:13:49'Then it's all wrapped in a colourful casing.'
0:13:50 > 0:13:52The scale is ridiculous.
0:13:52 > 0:13:54It is huge!
0:13:54 > 0:13:55That is hysterical.
0:13:55 > 0:13:58Feels like we're making a stick of rock for a giant.
0:13:58 > 0:14:03'To turn the 60kg colossal log of rock into a stick,
0:14:03 > 0:14:06'we'll need to use the batch roller.'
0:14:06 > 0:14:09And it will shape it into a cone shape at the front of the machine.
0:14:09 > 0:14:12It still looks pretty massive.
0:14:12 > 0:14:15It is pretty big at the moment, but it'll soon diminish
0:14:15 > 0:14:16as we pull it out into smaller bars.
0:14:16 > 0:14:20- So you're really pulling it out by hand?- Yeah.
0:14:20 > 0:14:23So now, you just keep on pulling it out?
0:14:23 > 0:14:26- Yes.- So you're twisting it to give it that recognisable twisty thing.
0:14:26 > 0:14:30A nice spiral. If you karate chop that now, give it that karate chop.
0:14:30 > 0:14:32Ha-cha!
0:14:32 > 0:14:33Oh, wow!
0:14:35 > 0:14:37Oh, it says "Gregg's rock"!
0:14:37 > 0:14:39It does, it really does!
0:14:39 > 0:14:42- It worked. It really works! - That's my credibility saved.
0:14:42 > 0:14:44It's perfect. 'And finally, strings of rock
0:14:44 > 0:14:46'are cut to the correct length by cutters...'
0:14:46 > 0:14:49Great! '..and wrapped by hand.'
0:14:49 > 0:14:50So here we are.
0:14:50 > 0:14:53The first stick of Gregg's rock!
0:14:53 > 0:14:54The E is very big.
0:14:54 > 0:14:56The E is very big, yes.
0:15:00 > 0:15:02Oh, wow!
0:15:02 > 0:15:05- I think Gregg's going to be very happy with that.- I think he will be.
0:15:16 > 0:15:19Three hours after the morning sugar delivery,
0:15:19 > 0:15:21and I've seen sugar being milled,
0:15:21 > 0:15:24coloured and flavoured.
0:15:25 > 0:15:29'Now I'm with Barry in the powder pressing room on the first floor...'
0:15:29 > 0:15:32What is that?! HE LAUGHS
0:15:32 > 0:15:34'..where they'll turn it into sweets.
0:15:34 > 0:15:36'And right now, they're making Fizzers.'
0:15:37 > 0:15:40About 5,000 a minute are coming off this machine.
0:15:40 > 0:15:45But the stuff upstairs was so fine, it was coming up in clouds.
0:15:45 > 0:15:50I don't get how it's turned into a firm tablet, at all.
0:15:50 > 0:15:54The secret to making these powdered sweets is the tablet press machine.
0:15:57 > 0:15:59You can see where the punches are coming round.
0:15:59 > 0:16:01The powder is coming down.
0:16:01 > 0:16:05On those two wheels is where the punches are coming together.
0:16:05 > 0:16:07Crushed on top, crushed on the bottom?
0:16:07 > 0:16:10Pressured down between the two rollers.
0:16:10 > 0:16:13These punches squeeze the powder together
0:16:13 > 0:16:15under three tonnes of pressure,
0:16:15 > 0:16:18to form a tablet sweet.
0:16:18 > 0:16:21- Do you want to have a go? - What, turn it on, you mean?
0:16:21 > 0:16:24No, turn the wheel. You'll see as it turns round...
0:16:24 > 0:16:28- Manually turn the three tonne... - Manually turn it. Use your muscles!
0:16:28 > 0:16:29- Which way?- Clockwise.
0:16:31 > 0:16:33That's it! Go on, Gregg!
0:16:42 > 0:16:44- There it is.- Told you!
0:16:44 > 0:16:46There's my Gregg Fizzer.
0:16:46 > 0:16:49All the powdered sweets are made in the same way.
0:16:49 > 0:16:53Including what could be the most romantic sweet in the world.
0:16:57 > 0:16:59The Love Heart.
0:17:01 > 0:17:04They've been making them here since 1954.
0:17:04 > 0:17:08And the recipe and design have barely changed in all that time.
0:17:10 > 0:17:12Managing director Jeremy Dee
0:17:12 > 0:17:14is third generation in the family business.
0:17:15 > 0:17:18Have the messages changed over the years?
0:17:18 > 0:17:20In the '80s we were trying to stay in touch
0:17:20 > 0:17:25and stay current with technology, so we had "page me", "fax me".
0:17:25 > 0:17:29- I see.- I think we took those out in the early part of this century.
0:17:29 > 0:17:31So what's modern in the world of Love Hearts,
0:17:31 > 0:17:32what's the newest messages?
0:17:32 > 0:17:34We've got "#selfie".
0:17:36 > 0:17:37We've got "take a selfie".
0:17:38 > 0:17:40- "Skype me".- No!
0:17:40 > 0:17:43"Tweet me", as well.
0:17:43 > 0:17:46There must be guys and girls working here over the years
0:17:46 > 0:17:49- that have passed each other the odd sweet?- Countless, Gregg.
0:17:49 > 0:17:53We were actually voted Britain's most romantic workplace.
0:17:53 > 0:17:56In fact, one in four of the people who work here
0:17:56 > 0:17:58are actually in a relationship with each other.
0:17:58 > 0:17:59So that's 61 couples.
0:17:59 > 0:18:01- No way!- It's true.
0:18:01 > 0:18:03One in four people who work here
0:18:03 > 0:18:07- have a relationship with someone else who works here?- That's right.
0:18:07 > 0:18:10Is the ease of the chat-up line on a Love Heart responsible for that,
0:18:10 > 0:18:12- do you think?!- It may be.
0:18:12 > 0:18:16It may be just the fact of working in a sweet factory
0:18:16 > 0:18:18with magical, fun products!
0:18:18 > 0:18:24# Je t'aime Je t'aime
0:18:24 > 0:18:26# Oui, je t'aime
0:18:26 > 0:18:30# Moi non plus... #
0:18:30 > 0:18:32So many sweets, such little time.
0:18:32 > 0:18:37We, each of us, on average consume 1,300 sweets a year.
0:18:37 > 0:18:41But when did we start eating sweets?
0:18:44 > 0:18:46It's hard to believe, but back in the Middle Ages,
0:18:46 > 0:18:49sugar wasn't seen as a treat.
0:18:49 > 0:18:52It was used as a medicine.
0:18:52 > 0:18:55Sugar was considered to have healing properties
0:18:55 > 0:18:58and was used to treat a whole host of illnesses.
0:19:00 > 0:19:03I'm meeting with food historian Seren Evans-Charrington
0:19:03 > 0:19:04to find out why.
0:19:04 > 0:19:07When people came down with some form of ailment,
0:19:07 > 0:19:10whether it be a sore throat or a digestive upset,
0:19:10 > 0:19:14they were going into the spice cabinet
0:19:14 > 0:19:16and looking what was in there.
0:19:16 > 0:19:18So, you know, caraway seeds, coriander, nutmeg.
0:19:18 > 0:19:22Cloves. And sugar was considered a spice.
0:19:22 > 0:19:24And it was considered a medicinal product,
0:19:24 > 0:19:27something that had great medicinal properties.
0:19:28 > 0:19:33Eating sugar does release endorphins so they may not have understood why,
0:19:33 > 0:19:35but it made our poorly ancestors feel better.
0:19:37 > 0:19:39But it was expensive.
0:19:39 > 0:19:42At one point, you know, this amount of sugar,
0:19:42 > 0:19:45just this spoonful is a day's wages.
0:19:45 > 0:19:49That would all change in the 16th century with the Tudors.
0:19:49 > 0:19:52They opened trade routes that made sugar ten times cheaper
0:19:52 > 0:19:56and they soon developed a sweet tooth.
0:19:56 > 0:19:58It's when it becomes that little bit cheaper
0:19:58 > 0:20:00that the balance begins to tip
0:20:00 > 0:20:03and it starts being, "Actually, this is good for me,
0:20:03 > 0:20:05"this is medicinal.
0:20:05 > 0:20:06"But goodness, this tastes good!"
0:20:08 > 0:20:09Not only did the Tudors love sugar,
0:20:09 > 0:20:12but they wrongly believed it could stop flatulence
0:20:12 > 0:20:15so served it after meals.
0:20:15 > 0:20:19Seren's unearthed a recipe for Tudor comfits,
0:20:19 > 0:20:21sweets made from medicinal spices
0:20:21 > 0:20:23like liquorice roots and caraway seeds
0:20:23 > 0:20:25covered in layers of sugar.
0:20:28 > 0:20:31First, we melt half a pound of sugar
0:20:31 > 0:20:33until it's boiling at around 130 degrees.
0:20:33 > 0:20:36Ooh, look, it's bubbling up there.
0:20:36 > 0:20:38Oh, yes.
0:20:38 > 0:20:40'We're starting with the caraway seeds.'
0:20:40 > 0:20:42They're so tiny!
0:20:42 > 0:20:44'Once they've been coated, we remove them to cool down.'
0:20:46 > 0:20:48This is the first coat.
0:20:48 > 0:20:52We have 20 to 30 more coats more to go.
0:20:52 > 0:20:54What we're looking to do is separate them out
0:20:54 > 0:20:59and we want one caraway seed per comfit.
0:20:59 > 0:21:03It's so fiddly and slow.
0:21:03 > 0:21:07I can't imagine doing an entire jar of these.
0:21:07 > 0:21:09'Next, we're sugar-coating strips of liquorice root.'
0:21:11 > 0:21:14You can see they're not easy to get tidy.
0:21:14 > 0:21:17- No, they're not.- It's a real art.
0:21:17 > 0:21:19It's a real fiddle.
0:21:19 > 0:21:23'After layer upon layer of messy sugar coating,
0:21:23 > 0:21:26'we're finally able to try our first Tudor sweets.'
0:21:26 > 0:21:28Actually, they look quite delicious.
0:21:28 > 0:21:31- They do, don't they?- I'll try a little caraway seed.
0:21:31 > 0:21:34Here we go.
0:21:34 > 0:21:35Mmm!
0:21:35 > 0:21:38It's a real capsule of flavour, isn't it?
0:21:38 > 0:21:42That's sweet and very, very spicy.
0:21:42 > 0:21:44- Liquorice.- Liquorice, that's the biggest.
0:21:46 > 0:21:48It's too hard for my teeth!
0:21:48 > 0:21:51If you were having some of those at the end of a meal
0:21:51 > 0:21:55as some form of digestive aid, yeah, you'd remember it.
0:21:57 > 0:21:59They may be basic, but these Tudor sugar-coated spices
0:21:59 > 0:22:02were the forerunners of the modern boiled sweet.
0:22:04 > 0:22:07Within 150 years, the first spice-flavoured sweets
0:22:07 > 0:22:11like barley sugars and liquorice lozenges had appeared.
0:22:11 > 0:22:13And we still enjoy those today.
0:22:24 > 0:22:28It's been four hours since the sugar delivery
0:22:28 > 0:22:31and already, this factory has made 30 million sweets.
0:22:31 > 0:22:34I've been let into the secrets of making powder sweets.
0:22:34 > 0:22:38Next stop is my favourite - boiled sweets.
0:22:39 > 0:22:42With boiled sweets, instead of compressing dry sugar
0:22:42 > 0:22:44like they do for powder sweets,
0:22:44 > 0:22:46they turn it into a liquid and then mould it.
0:22:48 > 0:22:51And team leader Bill Barnes is the man to show me how they do it.
0:22:51 > 0:22:54He's been working here for over 40 years.
0:22:55 > 0:23:00This is the best smell in a factory full of fantastic smells!
0:23:00 > 0:23:02What is that? It's like blackcurrant.
0:23:02 > 0:23:03It is today, Gregg.
0:23:03 > 0:23:05We're making Fruity Pop lollies.
0:23:05 > 0:23:08I'm going to show you, from start to finish, how we do them.
0:23:08 > 0:23:10I'm in your hands, mate, go on.
0:23:10 > 0:23:13We'll have a look. I'll show you what goes in the cooker first.
0:23:13 > 0:23:16Sugar, glucose and water mixed together is called syrup.
0:23:18 > 0:23:22This cooker boils the ingredients at 138 degrees centigrade
0:23:22 > 0:23:25to dissolve the sugar and create a smooth syrup.
0:23:25 > 0:23:27I'll just show you a bit if you want.
0:23:28 > 0:23:31See how watery it is?
0:23:31 > 0:23:33That will become a lolly.
0:23:33 > 0:23:35It just looks like water out of the tap, doesn't it?
0:23:35 > 0:23:38But it would take the skin off your fingers.
0:23:38 > 0:23:42Bill is making over three-quarters of a million lollies today
0:23:42 > 0:23:45and this isn't even his busiest time of the year.
0:23:46 > 0:23:50When it comes up to Halloween, I will be running 22 hours a day.
0:23:50 > 0:23:53I'll be running seven days a week and nights will come on.
0:23:53 > 0:23:55I just can't make enough lollies.
0:23:55 > 0:23:59- Do you like that time or do you hate that time?- I love it.
0:23:59 > 0:24:01I've always got something to do.
0:24:01 > 0:24:04Honestly, the more busy I am, I'm happy.
0:24:04 > 0:24:05Why do you love this so much?
0:24:05 > 0:24:08I've just been here all my life.
0:24:08 > 0:24:10It's just what I do.
0:24:10 > 0:24:12Have you yet added colour or flavour?
0:24:12 > 0:24:14No, we're going to add it now.
0:24:16 > 0:24:20After introducing colour and flavour to the sugar syrup,
0:24:20 > 0:24:23they also add citric acid.
0:24:23 > 0:24:26This is what naturally makes citric fruits tangy
0:24:26 > 0:24:29and this man-made version does the same thing with sweets.
0:24:31 > 0:24:33Whoa!
0:24:33 > 0:24:35That's a pretty thing.
0:24:35 > 0:24:38'The mix is then poured out onto a conveyor belt
0:24:38 > 0:24:40'to start cooling down.'
0:24:40 > 0:24:43- That's a river of jam! - Yeah, yeah, yeah.
0:24:44 > 0:24:46Two ploughs fold the mixture over
0:24:46 > 0:24:49so the top doesn't form a skin as it cools.
0:24:51 > 0:24:54Next, it needs to be rolled into an even thickness
0:24:54 > 0:24:56so it can be cut into lollies.
0:24:57 > 0:25:00So now it's going to go over here into the batch rollers.
0:25:03 > 0:25:07The liquid lolly mix falls onto the top of a plastic cone and flows
0:25:07 > 0:25:12downwards as metal rollers spread it out to an even thickness.
0:25:12 > 0:25:15Rollers at the bottom then pull it off the cone
0:25:15 > 0:25:17in a perfectly uniform lolly snake.
0:25:18 > 0:25:20I don't really understand.
0:25:20 > 0:25:22Is it just gravity that pushes it?
0:25:22 > 0:25:25Yeah, yeah, the weight, cos it's wider here, Gregg,
0:25:25 > 0:25:28but it goes narrow, so it will always force it down into a point.
0:25:28 > 0:25:31And you reckon every chunk of that now, if it's cut off at the
0:25:31 > 0:25:34- right lolly shape, that'll be about 8g?- I'm hoping so.
0:25:36 > 0:25:39Next, the lolly mix is cut into small pieces
0:25:39 > 0:25:41and each one needs a stick.
0:25:41 > 0:25:44Turning out 800 lollies a minute means this machine
0:25:44 > 0:25:46gets through a lot of them.
0:25:46 > 0:25:49- Shall I put some sticks in? - Only pick a few up at a time.
0:25:49 > 0:25:52'The sticks are made from tightly rolled paper,
0:25:52 > 0:25:54'so they're strong, but lightweight.'
0:25:59 > 0:26:00GREGG LAUGHS
0:26:00 > 0:26:03Isn't it harder than it looks, though? Honestly!
0:26:03 > 0:26:06Deep inside this machine, the sticks are added,
0:26:06 > 0:26:08but even though the lollies look finished,
0:26:08 > 0:26:12they still need to cool for 20 minutes before they can be wrapped.
0:26:15 > 0:26:18When it comes to sweets, we're creatures of habit.
0:26:18 > 0:26:21Many of us choose the sweets we grew up eating as kids,
0:26:21 > 0:26:23but how universal are our preferences?
0:26:23 > 0:26:25Well, Cherry's off to find out.
0:26:29 > 0:26:34As a nation, we've got some definite favourites when it comes to sweets.
0:26:34 > 0:26:37In fact, some of the top-selling products have been around
0:26:37 > 0:26:39for over 100 years.
0:26:39 > 0:26:43So, what makes us go back to the same sweets time and time again?
0:26:43 > 0:26:47'According to Professor Barry Smith of the University of London,
0:26:47 > 0:26:50'it's down to our very British sense of taste.'
0:26:50 > 0:26:53When we like sweets, it's not just the sugar. That's not it.
0:26:53 > 0:26:56It's got to be the sugar in combination with other things.
0:26:56 > 0:26:58There might be fruity flavours, there might be a bit of sourness.
0:26:58 > 0:27:00There might be a bit of salt.
0:27:00 > 0:27:02And then it's about the order in which things happen
0:27:02 > 0:27:03when in the mouth.
0:27:04 > 0:27:09'To prove his point, Professor Smith has asked me to eat a jelly baby
0:27:09 > 0:27:12'and describe the flavours I'm experiencing.'
0:27:12 > 0:27:13What do you get at first?
0:27:13 > 0:27:17- Sweet.- Great. So you're getting the sugar coating straight away.- Mm.
0:27:17 > 0:27:18There's a bit of a burn, it's tangy.
0:27:18 > 0:27:22- Tangy, good. Fruity. That's the fruit.- Really fruity.
0:27:22 > 0:27:23So, the burn is interesting.
0:27:23 > 0:27:25That's a little bit of the bitter sour acids.
0:27:25 > 0:27:27What are you left with?
0:27:27 > 0:27:30The sweetness and now it's over.
0:27:30 > 0:27:32- Now I'm sad.- Did you like it?
0:27:32 > 0:27:33I loved it.
0:27:33 > 0:27:37That's the flavour profile that British people rather like -
0:27:37 > 0:27:41from sweet to tangy fruit, bitter-sour, back to sweet.
0:27:41 > 0:27:43That's a big hit. People like that.
0:27:45 > 0:27:49'Of course, that could just be me so we've created an experiment with
0:27:49 > 0:27:51'three identical-looking sweets
0:27:51 > 0:27:55'that have three very different primary tastes.
0:27:55 > 0:27:58'A is sweet, B is salty, C is sour.
0:28:00 > 0:28:03'First, we're testing British people who, like me,
0:28:03 > 0:28:05'should prefer the sweet taste of A.'
0:28:07 > 0:28:09So, which one is the most familiar?
0:28:09 > 0:28:12- A.- Is it quite a comforting taste, like, of your childhood?
0:28:12 > 0:28:14Yeah, it tastes like wine gums.
0:28:14 > 0:28:15I'm going to go this first one.
0:28:15 > 0:28:19- That's quite nice.- You like it? - Erm... Sweet.- Sweet, yep.
0:28:19 > 0:28:21Definitely the first one.
0:28:21 > 0:28:23Yeah? Which is your favourite one?
0:28:23 > 0:28:25I'm going to say A. It's a bit more fruity and, like,
0:28:25 > 0:28:26I think I like that one more.
0:28:26 > 0:28:32'The majority of Brits we asked really did prefer sweet A.'
0:28:32 > 0:28:34But it turns out the sweets we love here
0:28:34 > 0:28:37don't always go down well in other countries.
0:28:38 > 0:28:42'Two parts of the world with extremely different tastes to us
0:28:42 > 0:28:44'are Japan and Scandinavia.
0:28:45 > 0:28:46'According to Professor Smith,
0:28:46 > 0:28:50'the Scandinavians in this cafe should prefer sweet B,
0:28:50 > 0:28:53'which starts with a salty taste.'
0:28:53 > 0:28:54Eurgh!
0:28:54 > 0:28:55Salt, salt, salt.
0:28:55 > 0:28:58I feel like I need to drink a pint of water.
0:28:58 > 0:29:00'But what will the Scandinavians think?'
0:29:00 > 0:29:02The second one, B.
0:29:02 > 0:29:04- Definitely B.- I'm B.
0:29:04 > 0:29:06And do you eat lots of salt in the diet?
0:29:06 > 0:29:08- Massive.- Salt.- You like it?
0:29:08 > 0:29:11- Yeah, I like it.- Would you have eaten sweets like this when you were
0:29:11 > 0:29:14- small, when you were young?- Yes, salty liquorice in Sweden, yeah.
0:29:14 > 0:29:19'Incredibly, 80% of Scandinavians chose salty sweet B,
0:29:19 > 0:29:21'but what about Japanese people?
0:29:21 > 0:29:23'They should show a strong preference
0:29:23 > 0:29:26'for the sour flavour of sweet C.'
0:29:27 > 0:29:28- First impression?- Wow!- Wow.
0:29:28 > 0:29:30Holy Moley!
0:29:30 > 0:29:32- Be brave.- I think my eyes have exploded.
0:29:32 > 0:29:34Gosh. They're very sour.
0:29:34 > 0:29:37- Mm-hm.- Tangy, really tangy.- Tangy.
0:29:37 > 0:29:39Not getting loads of sweet.
0:29:39 > 0:29:41Yes.
0:29:41 > 0:29:44I prefer C. I think it's my favourite one.
0:29:44 > 0:29:49Yes, it's the kind of flavour I used to eat in my childhood.
0:29:49 > 0:29:51I like this one the best.
0:29:51 > 0:29:54- Right.- It reminds me of the citrus fruit we have in Japan.
0:29:55 > 0:30:01It turns out 60% of Japanese people we asked preferred sweet C.
0:30:01 > 0:30:02So, that really worked.
0:30:02 > 0:30:04The British people really went for the first option,
0:30:04 > 0:30:08the Scandinavian people really loved the liquorice salty one.
0:30:08 > 0:30:11They're used to having foods that have got high salt content.
0:30:11 > 0:30:14They cure fish and meat with salt.
0:30:14 > 0:30:16That's something that's in their background.
0:30:16 > 0:30:19Most of the Japanese people really liked that
0:30:19 > 0:30:21kind of citrus-y, sour flavour.
0:30:21 > 0:30:25They preferred less sweet and, again, that'll be in the diet and,
0:30:25 > 0:30:28of course, when we are exposed to different things,
0:30:28 > 0:30:32either when we're children, it might even be in utero,
0:30:32 > 0:30:35that's going to determine some of our palate, so there's a mixture of
0:30:35 > 0:30:37biology and there's a mixture of culture.
0:30:39 > 0:30:41Different countries might have different tastes,
0:30:41 > 0:30:44but, judging from today, one thing is clear -
0:30:44 > 0:30:46we all share a love for sweets.
0:30:56 > 0:30:58Back at the factory,
0:30:58 > 0:31:02I'm in the boiled sweet department with Bill Barnes, making lollies.
0:31:04 > 0:31:08We've added the sticks, but they're still too hot to wrap.
0:31:08 > 0:31:11- Can I get one off? - Yeah, yeah, just take one off.
0:31:11 > 0:31:13- Quite soft, aren't they? - HE CHUCKLES
0:31:13 > 0:31:15If you suck one of them now, the flavour comes out
0:31:15 > 0:31:17because it's still warm.
0:31:17 > 0:31:18- Can I?- Yeah, yeah, yeah.
0:31:18 > 0:31:21'While it's hot, the flavour is released quicker,
0:31:21 > 0:31:24'making it taste more intense.'
0:31:24 > 0:31:26Am I one of the very few people lucky enough
0:31:26 > 0:31:28- to have had a hot lolly?- Yeah!
0:31:30 > 0:31:32'Next, the soft lollies need to harden
0:31:32 > 0:31:34'before they can be wrapped...'
0:31:34 > 0:31:35GREGG CHUCKLES
0:31:35 > 0:31:39'..so they're sent to a special cooling machine.'
0:31:39 > 0:31:42- # Shake it up, baby, now - Shake it up, baby
0:31:42 > 0:31:46- # Shake it up, baby - Twist and shout
0:31:46 > 0:31:49- # Shake it up, baby - Shake it up, baby
0:31:49 > 0:31:52# Come on and work it on out... #
0:31:52 > 0:31:53This is actually called a cooler.
0:31:53 > 0:31:57The lolly will go in on the top tray, goes down, down, down
0:31:57 > 0:32:00and we introduce cold air in it, and all.
0:32:00 > 0:32:02That's on the bottom tray.
0:32:05 > 0:32:09- 20 minutes.- Does shaking them stop them sticking together?
0:32:09 > 0:32:12If you didn't have it shaking, they'd just go down
0:32:12 > 0:32:15and they'd flatten on that top tray, cos they're still soft.
0:32:15 > 0:32:18So, because they roll like that, they keep the shape.
0:32:18 > 0:32:20You know that looks a little bit nuts, Bill, don't you?
0:32:20 > 0:32:22Yeah. It's good, isn't it, though?
0:32:22 > 0:32:23It's fantastic.
0:32:25 > 0:32:28'Finally, the lollies are sent to wrapping machines
0:32:28 > 0:32:32'that can each wrap 800 lollies a minute.
0:32:32 > 0:32:34'But before they're sent to be boxed up,
0:32:34 > 0:32:38'there's just one thing left to do - unofficial quality control.'
0:32:38 > 0:32:39Cheers!
0:32:41 > 0:32:43Jeremy'll tell us off.
0:32:43 > 0:32:44That's 10p.
0:32:46 > 0:32:50Sweets are an occasional treat, a guilty pleasure, but,
0:32:50 > 0:32:52as Ruth Goodman's been learning,
0:32:52 > 0:32:55when sugar took off in the 18th century,
0:32:55 > 0:32:57we really did have something to be guilty about.
0:33:01 > 0:33:06'By the mid-1700s, we had become a nation of sugar addicts.
0:33:06 > 0:33:08'Cheap sugar imported from the British West Indies
0:33:08 > 0:33:11'was being enjoyed by rich and poor alike.
0:33:12 > 0:33:16'Bristol was the main port bringing sugar into Britain and merchants
0:33:16 > 0:33:19'grew fat on the profits, building huge mansions
0:33:19 > 0:33:21'that still stand today.'
0:33:23 > 0:33:26But cheap sugar came at a heavy price,
0:33:26 > 0:33:30with the entire industry based upon slavery.
0:33:32 > 0:33:35'I'm heading to one of those Georgian mansions,
0:33:35 > 0:33:36'that's now a museum,
0:33:36 > 0:33:39'and I'm meeting with historian Sue Giles
0:33:39 > 0:33:43'to find out about the human cost of Britain's sweet tooth.'
0:33:45 > 0:33:48The level of labour on a plantation
0:33:48 > 0:33:50meant you needed huge numbers of people.
0:33:50 > 0:33:54They couldn't get that from indentured labour,
0:33:54 > 0:33:57people going out on a seven-year contract from Europe,
0:33:57 > 0:34:03so the enslaved labour force was the only way, really, of doing it.
0:34:03 > 0:34:07Our insatiable appetite for sugar was driving a slave trade that was
0:34:07 > 0:34:10unparalleled for its time.
0:34:10 > 0:34:12How many people did Britain enslave?
0:34:12 > 0:34:16The numbers carried on British ships in the 18th century
0:34:16 > 0:34:19were anything up to three million.
0:34:21 > 0:34:23As many as one in three slaves on those ships
0:34:23 > 0:34:27didn't survive the journey from Africa and, for those that did,
0:34:27 > 0:34:30conditions on the plantations were shocking.
0:34:31 > 0:34:33Until the late 1700s,
0:34:33 > 0:34:36the British public had turned a blind eye to the horrors of the
0:34:36 > 0:34:42slave trade, but now we were finally developing a conscience.
0:34:42 > 0:34:44From about the 1760s onwards,
0:34:44 > 0:34:48there was a lot of discussion about the slave trade,
0:34:48 > 0:34:51whether it was ethical, whether it was right, whether it was Christian.
0:34:51 > 0:34:55And then, slowly, more and more people became aware of it and there
0:34:55 > 0:34:56was this growing abolition movement.
0:34:57 > 0:35:02The abolitionists knew that sugar and slavery went hand in hand.
0:35:02 > 0:35:05One supporter of abolition, Fox,
0:35:05 > 0:35:10he wrote a pamphlet calling on people to boycott sugar.
0:35:10 > 0:35:12"An address to the people of Great Britain,
0:35:12 > 0:35:15"proving the necessity of refraining from sugar and rum,
0:35:15 > 0:35:18"in order to abolish the African slave trade."
0:35:18 > 0:35:21Fox said that if you ate a pound of sugar,
0:35:21 > 0:35:26you were consuming human flesh, because so many Africans had died in
0:35:26 > 0:35:28creating this sugar that you were eating.
0:35:28 > 0:35:31So, he was asking people to stop eating sugar -
0:35:31 > 0:35:34stop buying it, stop consuming it.
0:35:34 > 0:35:35- Mm, yes.- And did they?
0:35:35 > 0:35:41Yes. About 300,000 people, maybe more, joined the boycott.
0:35:41 > 0:35:44This sugar boycott would become a powerful weapon
0:35:44 > 0:35:45for the abolition movement.
0:35:45 > 0:35:48They produced a logo and a slogan.
0:35:48 > 0:35:51The slogan was, "Am I not a man and a brother?"
0:35:51 > 0:35:56And later on, they also brought in, "Am I not a woman and a sister?"
0:35:56 > 0:36:01And sugar bowls that promoted sugar, made not by slaves, but by free men.
0:36:01 > 0:36:05All your friends who came to tea would know where you stood
0:36:05 > 0:36:10on the sugar subject and grocers reported that sugar sales
0:36:10 > 0:36:13dropped by about a third. Now, that's quite a lot.
0:36:13 > 0:36:17It really is just like the modern fair-trade campaign, isn't it?
0:36:17 > 0:36:21Respecting other people's labour in other parts of the world.
0:36:21 > 0:36:25It was also a way that people, ordinary people,
0:36:25 > 0:36:29could actually do something about the slave trade
0:36:29 > 0:36:33by hitting it where it hurt - in the profit and the money.
0:36:33 > 0:36:35That is such a modern idea, isn't it?
0:36:35 > 0:36:38- That you can change the world through your shopping habits.- Mm.
0:36:40 > 0:36:44In 1807, the slave trade was finally ended in the British Empire
0:36:44 > 0:36:48and it might not have been possible without the public's backlash
0:36:48 > 0:36:50against sugar made by slaves.
0:36:53 > 0:36:58The 1791 boycott of sugar was one of the first examples of the
0:36:58 > 0:37:01British public demanding ethically sourced goods.
0:37:01 > 0:37:04It was powerful consumer action
0:37:04 > 0:37:07and one that changed the course of history for ever.
0:37:22 > 0:37:24Five hours after the morning sugar delivery
0:37:24 > 0:37:27and the factory has produced 35 million sweets.
0:37:30 > 0:37:33I've made powder sweets and boiled sweets.
0:37:33 > 0:37:36Next up is the chew sweets.
0:37:36 > 0:37:39And their top seller is the Drumstick lolly.
0:37:40 > 0:37:43Team leader Paul Jones has been overseeing their production
0:37:43 > 0:37:44for more than ten years.
0:37:47 > 0:37:51The first part we're going to go to is what we call the Tyrell and
0:37:51 > 0:37:54this is where the syrup is actually made.
0:37:54 > 0:37:59This vat contains glucose, sugar, water and vegetable oil.
0:37:59 > 0:38:01And as you can see, that's the syrup there now
0:38:01 > 0:38:03and it's just ready for cooking.
0:38:03 > 0:38:05How many sweets will that make?
0:38:05 > 0:38:09An awful lot. We're running at about 1,200kg an hour
0:38:09 > 0:38:12and we probably make 120,000 Drumsticks.
0:38:12 > 0:38:16'These lollies start their life in the same way as boiled sweets.
0:38:16 > 0:38:19'The syrup is heated up to 125 degrees centigrade
0:38:19 > 0:38:21'to dissolve the sugar.'
0:38:21 > 0:38:24It doesn't smell the same any more. It smells like toffee.
0:38:24 > 0:38:26That's what it basically is.
0:38:26 > 0:38:28We've just basically got a syrup hot mix.
0:38:28 > 0:38:32MUSIC: HARRY POTTER THEME
0:38:32 > 0:38:36Next, they add a magic ingredient that transforms the syrup
0:38:36 > 0:38:37into a chewy sweet...
0:38:39 > 0:38:41..marshmallow foam.
0:38:41 > 0:38:43So, I can show you, here, a bit of marshmallow.
0:38:46 > 0:38:48It's a mix of gelatine and glucose
0:38:48 > 0:38:52that's been whipped up in an aerating machine.
0:38:52 > 0:38:54- Could I taste some? - Yeah, course you can.
0:38:57 > 0:38:59I thought that was going to be really sweet.
0:38:59 > 0:39:02It's not. Why do you add the marshmallow foam?
0:39:02 > 0:39:05It's to make it, rather than being a hard-boiled sweet,
0:39:05 > 0:39:07we've now added in a foam to make it chew.
0:39:08 > 0:39:11Without the foam, it would be like a hard-boiled sweet?
0:39:11 > 0:39:13Yeah.
0:39:13 > 0:39:17This sugar syrup and marshmallow mixture is divided into two parts
0:39:17 > 0:39:20for the different coloured stripes in the lolly.
0:39:20 > 0:39:23From this point on, we're going to add the flavours in this point
0:39:23 > 0:39:24and the colours.
0:39:25 > 0:39:29One half has milk flavour and citric acid added.
0:39:29 > 0:39:33The other half has raspberry flavour and colour added.
0:39:34 > 0:39:35That's looking like the sweet.
0:39:37 > 0:39:38White one side, pink the other.
0:39:38 > 0:39:41Don't touch it, cos it's over 100 degrees centigrade.
0:39:42 > 0:39:44It doesn't look like it, but it is.
0:39:44 > 0:39:47You'll have never felt so alive if you touch it.
0:39:47 > 0:39:51This greased conveyor belt has water running underneath it
0:39:51 > 0:39:53to cool the mixture.
0:39:53 > 0:39:54But it's cooling as it's travelling.
0:39:54 > 0:39:57It will be in the next seven sections.
0:39:57 > 0:39:58Love it!
0:40:00 > 0:40:02After less than a minute on the belt,
0:40:02 > 0:40:06the mix has cooled to exactly 45 degrees centigrade.
0:40:08 > 0:40:11It's now ready to be collected and sent on
0:40:11 > 0:40:13to the next stage of the process.
0:40:13 > 0:40:15Let me have a go of this, please.
0:40:15 > 0:40:18- Right, I'll get you some gloves. - Can I?- Yeah.
0:40:18 > 0:40:21- Is that one ready?- That one's ready and that one's ready.
0:40:21 > 0:40:23No pressure. There you are.
0:40:23 > 0:40:24Oh!
0:40:26 > 0:40:28Agh!
0:40:32 > 0:40:33Oh! Agh!
0:40:34 > 0:40:36Got him!
0:40:38 > 0:40:40Oh, I've got some pink in my white!
0:40:40 > 0:40:43Cover it over so no-one sees.
0:40:43 > 0:40:46'Next stop, one of the strangest places in the factory...
0:40:48 > 0:40:50'..the slab room.'
0:40:51 > 0:40:53Here, blob wrangler Steve Gough
0:40:53 > 0:40:56forms the chew mix into disc shapes and,
0:40:56 > 0:40:58when it's cooled to just the right firmness,
0:40:58 > 0:41:00he feeds it into the batch roller.
0:41:02 > 0:41:04How difficult is this?
0:41:04 > 0:41:05- Not hard.- Not hard?
0:41:05 > 0:41:07- No.- Have you got to be strong?
0:41:07 > 0:41:08Yes.
0:41:11 > 0:41:13Yay-hey-hey!
0:41:15 > 0:41:18As Steve feeds them into the batch roller,
0:41:18 > 0:41:20all I've got to do is stop them from sticking together.
0:41:22 > 0:41:26MUSIC: Baby Elephant Walk by Lawrence Welk
0:41:35 > 0:41:38Oh, no! Oh, no... HE CHUCKLES
0:41:39 > 0:41:41It's sticking to it!
0:41:41 > 0:41:43Right, you handle these really simply.
0:41:43 > 0:41:45I've made a right pig's ear of it.
0:41:49 > 0:41:53This cone of stickiness is bigger than a football at the top end,
0:41:53 > 0:41:56but it tapers down to the size of a 2p coin at the bottom
0:41:56 > 0:41:59as rollers slowly pull the mixture out.
0:41:59 > 0:42:02MUSIC: Regret by Everything Everything
0:42:07 > 0:42:10The lolly snake now enters a machine that can cut it,
0:42:10 > 0:42:15squash it around a stick, and wrap it in just a quarter of a second.
0:42:17 > 0:42:21Machine operator Emma Bartley has been working at the factory
0:42:21 > 0:42:22for just six months.
0:42:24 > 0:42:26Did you see me put that pink slab on?
0:42:26 > 0:42:27You did really well.
0:42:27 > 0:42:30If you don't put it in right, you won't get the swerve right.
0:42:30 > 0:42:32You seem to be a bit of a Drumstick expert.
0:42:32 > 0:42:36I've had my family work here since about the 1960s,
0:42:36 > 0:42:40so both grandmothers used to work here, my brother worked here,
0:42:40 > 0:42:43I've had five cousins that work here.
0:42:43 > 0:42:47My mum and dad met here and my mum left to have me, so here I am.
0:42:47 > 0:42:49So, your mum and dad met here.
0:42:49 > 0:42:52Have you got... Have you met anyone here?
0:42:52 > 0:42:53I've met plenty of friends here.
0:42:53 > 0:42:55- Yeah, but I mean...- No!
0:42:56 > 0:42:57Anyone you like the look of?
0:42:57 > 0:43:00Cos I could quickly put a word in for you.
0:43:00 > 0:43:03Oh, I'll have to have a word with you about that secretly.
0:43:06 > 0:43:10This firm has been family run since it opened in the 1920s.
0:43:10 > 0:43:13In fact, Britain has a fine tradition
0:43:13 > 0:43:15of family-run confectionery businesses.
0:43:15 > 0:43:18Cherry's been learning how one Lancashire family turned a
0:43:18 > 0:43:21niche product into a worldwide success.
0:43:24 > 0:43:28I'm finding out about a very special sweet that's been clearing noses and
0:43:28 > 0:43:31soothing throats for over 100 years.
0:43:33 > 0:43:36'Here in Fleetwood, Lancashire, the Lofthouse family
0:43:36 > 0:43:40'has been making Fisherman's Friends since 1865.
0:43:41 > 0:43:45'Today, their 37,000-square metre site
0:43:45 > 0:43:50'employs 350 staff with an annual turnover of £47 million.
0:43:53 > 0:43:57'This sweet success story was originally a solution to a
0:43:57 > 0:43:59'very local seafarers' problem.
0:44:01 > 0:44:05'I'm going onboard Fleetwood's last remaining trawler, now a museum,
0:44:05 > 0:44:07'to meet Tony Lofthouse.
0:44:09 > 0:44:13'His great-grandfather James had an apothecary shop in town
0:44:13 > 0:44:16'and first invented this cough medicine
0:44:16 > 0:44:18'for Fleetwood's deep-sea trawlermen.'
0:44:18 > 0:44:20Trawlers in those days
0:44:20 > 0:44:22were beginning to go into colder and colder waters
0:44:22 > 0:44:25and this weather affected the fishermen's chests,
0:44:25 > 0:44:27so they made a liquid, a linctus.
0:44:27 > 0:44:30The linctus worked fine, but the bottles broke at sea,
0:44:30 > 0:44:32so he went and had another think and he came up
0:44:32 > 0:44:35with the same sort of thing, but in a solid form,
0:44:35 > 0:44:37in a lozenge, and they started to take those.
0:44:37 > 0:44:40It's so clever. How did it get its name?
0:44:40 > 0:44:41They used to go in the shop and say,
0:44:41 > 0:44:44"Could I have some of my friends, please?" So, Fisherman's Friend.
0:44:45 > 0:44:49At the factory, Tony has collected some family treasures from the
0:44:49 > 0:44:54old apothecary shop, including the original cough syrup.
0:44:54 > 0:44:57We have one single bottle left.
0:44:57 > 0:45:02- Wow! So, this is very precious. - Very precious, yes.
0:45:02 > 0:45:03I'm really nervous to hold it.
0:45:03 > 0:45:08"Dose - five to 15 drops on sugar, three times a day after food."
0:45:08 > 0:45:10I'm going to give that back to you,
0:45:10 > 0:45:13- because that is a little piece of British history...- Thank you.
0:45:13 > 0:45:15- ..and I don't want to drop it. - Me neither!
0:45:16 > 0:45:20Once Tony's great-grandfather turned the syrup into cough sweets,
0:45:20 > 0:45:23for over 100 years, it was sold mostly to local fishermen.
0:45:25 > 0:45:28But, after the fishing industry declined in the 1970s,
0:45:28 > 0:45:32the family decided to look to other markets.
0:45:32 > 0:45:36Tony's wife Doreen had the idea to start selling the throat sweets
0:45:36 > 0:45:39to shops around the country.
0:45:39 > 0:45:40They proved so popular
0:45:40 > 0:45:44that the company has continued to grow ever since.
0:45:47 > 0:45:50Today, they make five billion lozenges a year
0:45:50 > 0:45:52and sell to over 100 different countries.
0:45:54 > 0:45:59The original flavour throat sweet is made using sugar, liquorice,
0:45:59 > 0:46:01menthol and eucalyptus oil,
0:46:01 > 0:46:05but that's not the only flavour they make.
0:46:05 > 0:46:07We have 15 different flavour variants.
0:46:07 > 0:46:09- Tropical?- Tropical!
0:46:09 > 0:46:11'Duncan Lofthouse now runs the company
0:46:11 > 0:46:15'and he's fifth-generation in the family business.'
0:46:15 > 0:46:1997% of our output is exported.
0:46:19 > 0:46:21What's the strangest place you export to?
0:46:22 > 0:46:24Papua New Guinea, maybe.
0:46:24 > 0:46:26Who likes the cherry ones?
0:46:26 > 0:46:30That is the favourite in our second biggest market, which is Thailand.
0:46:30 > 0:46:31They love cherry in Thailand?!
0:46:31 > 0:46:34Yes, indeed. It's looked upon as a strong-flavoured candy.
0:46:34 > 0:46:36- How funny!- Absolutely.
0:46:41 > 0:46:42It's been so wonderful today
0:46:42 > 0:46:47to see something so quintessentially British is loved around the world.
0:47:02 > 0:47:05I'm at the Swizzels factory in New Mills, Derbyshire.
0:47:05 > 0:47:10In just six hours, they've turned nearly 22 tonnes of sugar
0:47:10 > 0:47:11into 40 million sweets.
0:47:14 > 0:47:16In the jellies department on the first floor,
0:47:16 > 0:47:21they make classic gummy sweets using sugar, glucose and gelatine.
0:47:24 > 0:47:27But one of their sweets follows a different recipe.
0:47:27 > 0:47:29It was invented five years ago
0:47:29 > 0:47:33and is now the company's bestselling product.
0:47:33 > 0:47:36Carl Pilkington oversees their production.
0:47:36 > 0:47:39- What are we making here? - We're making Squashies.
0:47:39 > 0:47:42Squashies would just be a normal jelly sweet if it wasn't for
0:47:42 > 0:47:45one very special ingredient.
0:47:45 > 0:47:47We use apple pulp down here.
0:47:47 > 0:47:49- Apple pulp?- Apple pulp, yes.
0:47:49 > 0:47:52That's to hold the body, that's to make the product stay together.
0:47:52 > 0:47:56- Wow. How does that work? Do you know? I'm not very good at chemistry.- When you've got gelatine,
0:47:56 > 0:47:59it's very stretchy and you're putting air inside that and you want
0:47:59 > 0:48:02that to hold the air in, otherwise it'll all collapse and just become a
0:48:02 > 0:48:04jelly, but, because we want it to be a foam product,
0:48:04 > 0:48:08we put apple pulp in. It makes it strong. It holds on to the air.
0:48:08 > 0:48:10After adding colour and flavour,
0:48:10 > 0:48:13the mix is pumped to the depositing room.
0:48:13 > 0:48:15Now, here's where we start making the sweets.
0:48:15 > 0:48:18This is where it's squirted into moulds.
0:48:18 > 0:48:20Do you know how many of these you're making a day?
0:48:20 > 0:48:22There's 240 on there.
0:48:22 > 0:48:24240 sweets on a tray and you're doing a tray,
0:48:24 > 0:48:26like, nearly every second.
0:48:26 > 0:48:27That's millions and millions of sweets.
0:48:27 > 0:48:30Millions and millions of sweets, yes.
0:48:30 > 0:48:35From here, these trays of gooey sweets need to be put in the oven.
0:48:35 > 0:48:37- Can I put this in the oven? - Sure.- Where's the oven?
0:48:37 > 0:48:40The oven's just down there. It's oven three.
0:48:41 > 0:48:43'Because of their moisture content,
0:48:43 > 0:48:47'they'll need to bake at 38 degrees centigrade for 24 hours
0:48:47 > 0:48:49'to dry them out.'
0:48:49 > 0:48:52- It's quite a tight space, mate, innit?- Very, very tight space.
0:48:52 > 0:48:55'That means, of all the sweets in the factory,
0:48:55 > 0:48:57'these take the longest to make.'
0:48:59 > 0:49:01Straighten it up. Just watch your wall, there.
0:49:02 > 0:49:04You made it! You've filled your first oven.
0:49:04 > 0:49:09'They've got eight of these ovens running 24/7,
0:49:09 > 0:49:10'which is how they can produce
0:49:10 > 0:49:15'1.5 billion individual sweets every year!'
0:49:16 > 0:49:19- So, now you can touch one. - Can I eat it?- Of course you can.
0:49:22 > 0:49:25Yeah, it's not an easy texture to make, is it?
0:49:25 > 0:49:28- No.- It's neither hard nor soft.
0:49:28 > 0:49:29No, not at all.
0:49:29 > 0:49:32It took three months of trial and error
0:49:32 > 0:49:34to create the recipe for Squashies.
0:49:36 > 0:49:38'And Cherry's on the third floor of the factory
0:49:38 > 0:49:40'to meet the woman who did it.'
0:49:40 > 0:49:44Behind this door is the research and development department.
0:49:44 > 0:49:47It's where they come up with all the new sweet ideas.
0:49:47 > 0:49:50I'm just a little, tiny bit excited.
0:49:50 > 0:49:53'Linda Hallam knows how hard it is to come up
0:49:53 > 0:49:56'with a successful new product.
0:49:56 > 0:49:59'Her team create as many as 80 new sweets every year,
0:49:59 > 0:50:02'but because us Brits are so fussy,
0:50:02 > 0:50:06'just 5% of her inventions make it onto our shelves.
0:50:06 > 0:50:08'She's agreed to let me try
0:50:08 > 0:50:12'and create my very own version of sherbet.'
0:50:12 > 0:50:14So, are these the three ingredients in sherbet?
0:50:14 > 0:50:15That's what you're going to use.
0:50:15 > 0:50:19What is anhydrous citric acid?
0:50:19 > 0:50:22It's the sharpness that you get in powder.
0:50:22 > 0:50:24And sodium bicarbonate?
0:50:24 > 0:50:26That's what you use in your cooking and your baking.
0:50:26 > 0:50:29Blend the two together and that's what gives you fizz.
0:50:29 > 0:50:31- It's like a science experiment. - It's lots of fun!
0:50:34 > 0:50:39'Recipes for sherbet date back as far as the mid-1800s and the key is
0:50:39 > 0:50:41'getting the right proportions.
0:50:42 > 0:50:48'We're combining 500g of sugar with 20g of citric acid
0:50:48 > 0:50:51'and 14.6g of bicarbonate.'
0:50:52 > 0:50:55Is it awful that I want to put a bit more citric acid in?
0:50:55 > 0:50:58Because I remember, as a child, having sherbet
0:50:58 > 0:51:00- and it would just blow my head off. - Off you go!
0:51:00 > 0:51:03- Really?- We can have a super-sour.
0:51:03 > 0:51:04Yeah, yeah, yeah! Let's do it.
0:51:06 > 0:51:09'Citric acid activates the sour receptors on the tongue
0:51:09 > 0:51:13'and it's the ingredient you'll find in most sour sweets.
0:51:13 > 0:51:16'Next, I'm adding a synthetic flavour.'
0:51:16 > 0:51:18I love cotton candy...
0:51:19 > 0:51:23..but I love chocolate more.
0:51:23 > 0:51:25I think that's a people pleaser.
0:51:25 > 0:51:30What about a cherry chocolate gateau?
0:51:30 > 0:51:33I mean, everyone loves cake. Cake's a winner, surely?
0:51:34 > 0:51:37'I'm also adding red colour to my mix.
0:51:37 > 0:51:40'In 2007, a study linked artificial colours
0:51:40 > 0:51:42'to hyperactivity in children,
0:51:42 > 0:51:47'so, at this factory, they now don't use them in their sweets.
0:51:47 > 0:51:50'The natural colour I'm using is made from beetroot.'
0:51:50 > 0:51:53So, for red, you use beetroot.
0:51:53 > 0:51:55We can use beetroot or we can use grape skins.
0:51:55 > 0:51:57What's this? Why do you need a grey colour?
0:51:57 > 0:52:00There aren't that many grey sweets on the market.
0:52:00 > 0:52:02That's actually one which we don't use any more.
0:52:02 > 0:52:04It's cochineal.
0:52:04 > 0:52:06- What is cochineal? - They're little beetles.
0:52:06 > 0:52:08What?! Those are beetles?
0:52:08 > 0:52:10- Yeah.- Are you kidding?
0:52:10 > 0:52:12So, we actually used it in our Rainbow Drops
0:52:12 > 0:52:15and we had comments that they weren't vegetarian any more,
0:52:15 > 0:52:17so we decided to remove it.
0:52:17 > 0:52:20- But it's grey.- It's not when it's been processed.
0:52:20 > 0:52:22When you actually crush it down and add water,
0:52:22 > 0:52:24it's a really nice, vibrant pink colour.
0:52:25 > 0:52:30The cochineal beetle lives on a cactus in South America and has been
0:52:30 > 0:52:32used as a red dye for hundreds of years.
0:52:34 > 0:52:35It may be all natural,
0:52:35 > 0:52:39but I'm glad it's not making its way into my sherbet.
0:52:39 > 0:52:41- Do you think it's ready?- I think so.
0:52:43 > 0:52:46Get ready, Linda. Buckle up!
0:52:52 > 0:52:53Whoo!
0:52:53 > 0:52:55It's a little bit on the, erm, sharp side.
0:52:55 > 0:52:59Yeah. I'm six years old again, eating sherbet.
0:52:59 > 0:53:01I really like that.
0:53:01 > 0:53:02I think I'm going to name it...
0:53:02 > 0:53:06- Oh!- ..Cherry Gateau Surprise.
0:53:06 > 0:53:08- Right.- It's not very original.
0:53:08 > 0:53:09So, what do we do next?
0:53:09 > 0:53:12We actually need to go out and have it tested on people.
0:53:14 > 0:53:17'Whenever the development department come up with a new product,
0:53:17 > 0:53:20'they test it out on the workers here first.
0:53:20 > 0:53:23'Time to find out if I've invented the next big thing.'
0:53:25 > 0:53:30Can I interest you in a little dip of sherbet?
0:53:30 > 0:53:32This is a new flavour that I've just created.
0:53:45 > 0:53:47Is your eye twitching?
0:53:48 > 0:53:50MOUTH FULL: Bloody hell!
0:53:50 > 0:53:53- That's quite fizzy.- Very fizzy, OK.
0:53:53 > 0:53:56What do you think the flavour is?
0:53:56 > 0:53:58I reckon it could be strawberry.
0:53:58 > 0:54:00It's like a marzipan taste.
0:54:00 > 0:54:02It's a bit lemony.
0:54:02 > 0:54:04A little bit appley.
0:54:04 > 0:54:06- Appley?- Perhaps.
0:54:06 > 0:54:08Ras...raspberry?
0:54:08 > 0:54:09Is it cherry?
0:54:09 > 0:54:11Yes! Well done!
0:54:11 > 0:54:13Is there a hint of anything else there?
0:54:13 > 0:54:14- Cherry and...?- Chocolate.
0:54:14 > 0:54:16Oh, my gosh, you win the prize!
0:54:16 > 0:54:19- What do I get?- You get more sherbet.
0:54:19 > 0:54:20Yaay!
0:54:20 > 0:54:22Once was enough for today, I think.
0:54:23 > 0:54:27'It looks like I may have made my sherbet a bit too sour.
0:54:27 > 0:54:30'Maybe that's why no-one can tell what flavour it is.'
0:54:31 > 0:54:33I think, after all that, I can safely say
0:54:33 > 0:54:35that it's back to the drawing board.
0:54:37 > 0:54:39And maybe I won't give up my day job just yet.
0:54:50 > 0:54:54All around the factory, millions of sweets are being wrapped,
0:54:54 > 0:54:55bagged and boxed...
0:54:59 > 0:55:02..whether it's with hi-tech robot arms or the old-fashioned way.
0:55:03 > 0:55:06Soon, there will be powdered and boiled sweets,
0:55:06 > 0:55:09jellies and chews ready to be dispatched.
0:55:13 > 0:55:15On the ground floor of the powder sweet department,
0:55:15 > 0:55:19I'm helping Adele Thomas and Julia Hughes on the packing line.
0:55:21 > 0:55:23Why would you shake them like that?
0:55:23 > 0:55:26Because any tablets that are broken or half-tablets
0:55:26 > 0:55:29will fall through those holes.
0:55:29 > 0:55:32Down here, they're just having a dance.
0:55:32 > 0:55:34It's where they get straightened up into the channels.
0:55:34 > 0:55:37Oh! That checks for holes...
0:55:37 > 0:55:38- Yep.- ..that puts them in straight lines.
0:55:38 > 0:55:42- Yep.- Do you know what this reminds me of?
0:55:42 > 0:55:43- No.- The M25!
0:55:45 > 0:55:49'This machine can wrap 100 packets of sweets every minute,
0:55:49 > 0:55:52'but it's down to Adele and Julia to check the quality
0:55:52 > 0:55:54'and then box them up.'
0:55:54 > 0:55:56You put 24 in the box.
0:55:56 > 0:55:58Yeah, but how do I know I've got 24?
0:55:58 > 0:56:03Because when they're in right, they lie flat.
0:56:03 > 0:56:04- Three rows?- Three rows of eight.
0:56:04 > 0:56:07But if you're picking them up in a big chunk like that,
0:56:07 > 0:56:09you're not checking the quality.
0:56:09 > 0:56:10I am!
0:56:10 > 0:56:13Years of experience. You can feel the good and the bad.
0:56:19 > 0:56:21All good.
0:56:21 > 0:56:23One, two, three, four, five, six, seven...
0:56:25 > 0:56:28I'm not very good at this, am I?
0:56:28 > 0:56:31Give you another 28 years, you'll be able to do it perfect.
0:56:31 > 0:56:35MUSIC: Hey Brother by Avicii
0:56:38 > 0:56:4224 hours ago, we had 56 tonnes of raw sugar.
0:56:44 > 0:56:50I've seen it coloured and flavoured, pressed, boiled, stretched,
0:56:50 > 0:56:51rolled and wrapped.
0:56:54 > 0:56:56Now, in this distribution warehouse,
0:56:56 > 0:57:00there are 100 million sweets ready to be dispatched.
0:57:04 > 0:57:07They'll head across the UK, with the Welsh taking the crown
0:57:07 > 0:57:09for eating the most sweets,
0:57:09 > 0:57:12but they're also sent all over the world,
0:57:12 > 0:57:14from Australia to Norway,
0:57:14 > 0:57:17where they eat more Love Hearts per person than anywhere else.
0:57:18 > 0:57:20And all of these sweets come from
0:57:20 > 0:57:24this traditional, family-run sweet factory in Derbyshire.
0:57:24 > 0:57:28It's impossible to escape the sense of tradition here.
0:57:28 > 0:57:30I mean, they're making sweets that I grew up with.
0:57:30 > 0:57:33I can clearly remember having them as a child,
0:57:33 > 0:57:35going to my local shop with my pennies.
0:57:37 > 0:57:40And it's great to see that the art of British sweet-making
0:57:40 > 0:57:43is still going strong today.
0:57:43 > 0:57:45And do you know what I love more than absolutely anything?
0:57:45 > 0:57:48It's obvious that Britain has got just as sweet a tooth
0:57:48 > 0:57:51as it had 50 years ago when I had my first sweets.
0:58:00 > 0:58:02'Next time, I'm being let inside
0:58:02 > 0:58:05'the largest sports shoe factory in the UK...'
0:58:05 > 0:58:07I made this shoe right from the very beginning.
0:58:07 > 0:58:12'..to see how they make 3,500 trainers in just 24 hours.'
0:58:12 > 0:58:14I've broke it.
0:58:14 > 0:58:17'And Cherry is let into the intriguing secrets of shoe design.'
0:58:17 > 0:58:19Is that really going to hold my weight?
0:58:19 > 0:58:21- CLICK! - Whoa!
0:58:21 > 0:58:24'And historian Ruth Goodman investigates the surprising origins
0:58:24 > 0:58:27'of the trainer from the back streets of Bolton.'
0:58:27 > 0:58:29Reebok? Reebok is British?!