3:00 PM ET on BBC Two
Gregg Wallace and Cherry Healey get exclusive access to some of the largest food factories in Britain to reveal the secrets behind food production on an epic scale.
Gregg Wallace gets exclusive access to one of the largest fresh milk processing plants on earth to see how they get milk from cow to carton in less than 24 hours. He reveals how one factory can process 2,000 litres of milk in under a minute and visits the hi-tech British farms where the cows are milked entirely by robots. Cherry Healey discovers how milk is used to make cheese and ice cream on an epic scale and reveals why most people in the world actually can't drink milk - and what makes us unusual in Britain. Historian Ruth Goodman investigates our complicated history with the white stuff and discovers just how tough it would have been to work as a dairy maid.
Gregg Wallace discovers how one of Britain's largest bakeries makes up to one and a half million loaves of bread each week. Following the production of one of the nation's favourite loaves, he uncovers the secrets to baking four thousand loaves at once and reveals the incredible machine that can bag a loaf of bread in midair. Cherry Healey goes inside one of the largest flour mills in the country to discover what it takes to make the perfect flour and reveals the secret science to storing bread at home. And historian Ruth Goodman looks at why we've always been in love with the white loaf and shows the hidden killers that used to lurk in our bread.