What's in My Sandwich? (2/6)
This is also part of this series: Jimmy's Food Factory (6)
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| Subjects: Agriculture, Food Supply, Health Issues, Nutrition, Science, Technology | ||||
Why does supermarket bread stay soft longer than home-baked bread? Jimmy Doherty attempts to re-create some ‘supermarket bread’, building his own factory mixer from a metal dustbin. He also wonders why processed cheese slices are so popular. Can it simply be because they are so conveniently bread shaped? Why do they melt differently to ‘normal cheese’? And if processed cheese only contains 60% cheese, what are the other ingredients? Using a tin bucket and an electric drill, Jimmy sets up his own processed-cheese production line in his barn to find out. To complete his investigation into sandwiches, Jimmy travels to Wiltshire to find out how one producer of ready-bagged supermarket salad leaves goes to herculean efforts to ensure that 1.5 million bags a week are bug-free. He also discovers how waste bananas are being used in Hertfordshire to grow tomatoes out of season. |
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Breakfast (1/6)
Jimmy takes a closer look at breakfast foods. Why is the most...
What's in My Sandwich? (2/6)
Sandwiches are so versatile. You can put almost anything between...
From the Fridge (3/6)
Jimmy opens the fridge door to see what is done to make even...
Preserving (4/6)
Today, people expect every type of seasonal food to be available 365...
Snack Food (5/6)
Jimmy Doherty turns his attention to the foods we should all probably...
Who's Fooling with our Food? (6/6)
Jimmy uncovers the tricks and techniques that food producers use to...