Gregg Wallace, and the Inside the Factory team, visit Trafford-based Soreen – the world’s biggest malt loaf factory – in this week’s ‘Inside the Factory’ episode.
Gregg visits the Manchester bakery and home of Soreen, which will broadcast on BBC2 on Wednesday 5th January at 9pm. Gregg gets to the heart of why Soreen remains a success more than 80-years on and tries his hand at some of the bakery jobs.
Social historian, Ruth Goodman also takes a look back at the traditional ways wheat flour was once produced, whilst some of the team visit Soreen’s Malt provider – Muntons – for an insight into the malt process.
Liz Jacobs, Marketing Director at Soreen commented: “We were delighted to welcome Gregg to our Soreen Bakery in Manchester to demonstrate our uniquely squidgy malt loaf process in full flow.
“Our successful recipe has been going for over 80 years, with 130 million loaves made in the bakery every year. Right from the start of our journey, Soreen has been a good value source of nutrition and everyday energy which was originally used by the workers of industrial Manchester and is now enjoyed by everyone from children, families, gym-goers and athletes as a healthier snack alternative and source of tasty energy.”
In this episode, Gregg reveals how Soreen has managed to retain that squidgy Soreen deliciousness when creating their most recent innovations, including launching their biggest ever vegan range last year and their on the go lunchbox staple “Lunchbox Loaves”, which come in Strawberry, Apple, Banana and Malt flavours. This more recent development from Soreen has proved a popular go-to snack to satisfy kids after or between meals, whilst also being nutritious.
Tune in tomorrow to find out more about what Gregg uncovers at the bakery.
Soreen – Inside the Factory, Wednesday 5th January, 9pm, BBC2