A trip Inside a Bagel Factory | Food Unwrapped
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- Опубликовано: 11 окт 2024
- What is the difference between a bagel and normal bread? Matt takes a trip inside a bagel factory to find out!
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Our team of intrepid presenters (Jimmy Doherty, Kate Quilton, Matt Tebbut, Helen Lawal, Andi Oliver, Amanda Byram and Briony May Williams) travel the world uncovering unusual, intriguing and surprising secrets behind the food we eat.
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That boiling step is normally done in a solution of lye. The exposure to the strong base is what denatures the wheat to give the gloss. Seems like a pretty important detail to leave out.
Jimmy's Food Factory used to go SO in-depth with food production. What the hell happened?
We make bagels at home using just water for the boiling step and they always turn out glossy. I’ve never heard of using lye... where did you find this nugget of information?
Never heard of that before. Where is this from ???
they would have to list that in the ingredients? something tells me the british wouldnt like lye in their bagels, even though they probably eat plenty of alkaline when eating some chinese or japanese noodles
Lye is what gives bagels and pretzels their shine and color. At home, baking soda can be used instead, but it's not as effective.
I used to work at a bagel factory. It sucked coming home smelling like an onion bagel every evening, even if we didn't make onion bagels that day.
The sooner I get my hands on an Einstein bagel, the better.
Think Bagel...Think Stale Donut...'Oribble
New Yorkers are crying watching this video.
Bagels go nice with a cup of coffee ☕ in morning, eat New York Bagels
Mystery solved, bread vs bagel. Thank you.
No, when I think bagel I think Montreal ;) Best bagels!!
He wanted a holiday to New York lol
The calories of 1 bagel 🥯 are equal to 4 to 5 slices of bread 🍞
It is so dense because of the low water hydration and therefore lots of carbs
Just saying 😎
No need for a passport didn’t age well.
He is British he doesn't need a passport to stay in the U.K. It is film in Rotherham at the NYBCo factory it is in England between Sheffield and Doncaster (England). Not Rotterdam in the Netherlands.
To filling for me
"is there a bin of holes?"
omg...
What? High protein/gluten makes a dense bread?! Millions of artisanal sourdough bakers would disagree! What complete nonsense they splurge out on this channel sometimes.