Unwrapped 2.0 (2015) s01e10 Episode Script

Hi.
I'm Alfonso Ribeiro, and this is "Unwrapped 2.
0.
" They say breakfast is the most important meal of the day, not including lunch and dinner.
The hard part is choosing what to have, which is why I must warn you: The things you're about to see won't make picking any easier.
So come on.
It's time to rise and dine.
Whether it's a light and airy pastry, a sweet and fruity yogurt, or a healthy take on a classic bread, these breakfast bites are so good, you'll crave them all day long.
Put chocolate on top of them, put jelly inside of them, glaze them or powder them, just please make them! Because when it comes right down to it, there are only two kids of doughnuts good doughnuts and great doughnuts.
I'm filing these in the "great" category.
It's hard to go wrong with doughnuts, but this French doughnut from Sonoma Muffin Works will have you saying "Ooh la, la.
" The French doughnut, or round cruller, as it's sometimes called, became popular in Europe in the early 1800s before making its way to United States later in the century.
French doughnut is one of my favorite doughnuts because it's so beautiful in its shape.
It has a lovely twisted design and has a very nice look and feel.
Its unique twisted design makes it crispy on the outside while still maintaining a light and airy inside.
And there's an art to making it that way.
They start with a mixture of flour and yeast.
In an average month, we'll use The first step is adding water to the mix.
But you're not gonna get that light and fluffy texture if the water is too hot or too cold.
Too cold, the yeast won't activate.
Too hot, and you'll kill the yeast, resulting in a dense doughnut.
No dense doughnuts here.
So the water, the mix and even the air have to have their temperature taken to ensure that the final dough ends up a balmy 80 degrees.
Once the water is the perfect temperature, it is added a little at a time over a five-minute period.
Although it might be tempting to add all of the water at once, you really do need add it incrementally in order to achieve the best batter possible.
Once everything is thoroughly mixed, the batter is quickly loaded into a hopper and cranked out through a special device called a French plunger.
The doughnut plunger is a key part of making the French doughnut.
It creates the vertical swirls on the doughnut.
Uh, it creates the beautiful design that you see.
The plunger is a two-piece mechanism that works similar to a cookie cutter.
When the baker hand-turns the crank, just the right amount of dough is pushed through the ridged ring to create the ideal spiral.
A few doughnuts are dropped and discarded to prime the pump.
Then, the plunger swings into action over the hot oil, and the rest of the batch begins to take shape.
When you drop the French doughnut into the, uh, frying kettle, it's not just cooking.
It's also absorbing up to 18% to 20% of the fat, which gives that doughnut its eating quality and its shelf life and its bite.
And makes it delicious! But timing is everything with frying.
With the French batter, you must run all of the batter out directly; otherwise, you'll lose the leavening.
And you'll get misshapen doughnuts.
So it's important to do it all in one sequence and not pause and take a coffee break.
Coffee break? Well, seeing all those doughnuts sure gives me a coffee craving.
Once the doughnuts have fried exactly 2 minutes and 45 seconds, it's time for a flip using specialized doughnut sticks.
It's basically Looks like chopsticks, as you'd eat Chinese food.
After the doughnuts are expertly flipped, it's another 2 two minutes and 45 seconds before the doughnuts reach just the right mix of crispy outside, soft and cakey inside.
These freshly fried jewels will then drain for approximately one minute.
And then, it's on to the best part: the glaze.
A good glaze is basically powdered sugar with some stabilizers so that it doesn't crack.
A gigantic ladle is filled and floated over the top of the still-warm doughnuts to drench them in a sweet waterfall of sugary goodness.
Glazes come in lots of different flavors.
But Sonoma Muffin Works doughnut glaze is vanilla.
The sweetness of the glaze and the icing compliments the salty taste of the doughnut and creates a very balanced, beautiful dessert.
Over the course of an hour, the glaze dries clear on the doughnuts.
And now, they're ready to hit the road.
It's very important that the doughnuts are fully dry before they're packed so you don't mar the finish or in any way damage the doughnut.
You can grab 'em for breakfast, a midday snack or even for dessert.
There's never a wrong time for a doughnut.
Coming up, what creamy treat makes a baa-lanced breakfast? And later, a crunchy and chewy breakfast combo that's perfect anytime.
It's a food whose history goes back to the Stone Age.
It can be sweet, or it can be savory.
Can't guess what it is? I'll give you a hint.
It's quickly become a breakfast favorite.
creamy, smooth, a little sweet and a little tart.
Hey, just like me! But back to the yogurt.
This isn't your typical yogurt that you might have eaten for breakfast this morning.
This is goat-milk yogurt.
Most yogurt made in the U.
S.
is made from cow's milk.
But Redwood Hill Farm and Creamery in Northern California has the distinction of being the first certified goat dairy in the U.
S.
My parents actually, uh, founded our original farm They moved us from Southern California to Sebastopol and got all of us kids animals.
The goats quickly became our favorites because they're more like dogs.
But then, they give the wonderful milk for the products.
They started with raw goat milk.
But today, the company has expanded their brand to include other goat-milk products, like artisan cheese and, of course, yogurt.
All yogurts start with milk.
And, in fact, the first yogurt was probably made with goat's milk way back in 5,000 B.
C.
They're milked 10 at a time.
And on average, these goats give about 3,000 gallons of milk over the course of a year.
Those are some hardworking goats.
The goat milk is brought to the creamery and pumped into large holding tanks.
Once it passes a quality test, it's pumped through heat plates and pasteurized in humongous 500-gallon vats.
We utilize a vat-pasteurization method which holds the milk at a lower temperature for a longer time, which gives us a much smoother texture and a much more flavorful yogurt.
But just how does liquid milk become a sweet and creamy breakfast treat? You got to add culture.
Wait, like art and music? Not that kind of culture.
We're talking about the kind of culture where nutrients and the good kind of bacteria turn one type of food product into another.
There a lots of different types of cultures.
But Redwood Hill Farm uses four that are needed to make yogurt as well as a couple of top-secret ones that make their product so unique.
The culturing process actually occurs over a four-to-six-hour period after the culture is added into the warm milk.
The yogurt is now on its way to that rich and creamy texture we love.
But what about that sweet, delicious flavor? Since this is a fruit-on-the-bottom yogurt, you can guess what happens next.
We use organic strawberries grown in California, and we sweeten with honey.
The strawberry is put into a fruit hopper and then pumped into the individual yogurt cups.
And this machine pretty much does it all.
It drops the cups, adds the pureed fruit, tops the fruit with cultured milk, and then seals the deal.
But guess what.
It's still not considered yogurt yet.
At this point, what's inside is really still just fruit and cultured milk.
It isn't until the cups spend 4 to 6 hours in the incubation room that the cultured milk actually turns into yogurt.
It's a very steamy because heat helps the cultures thicken the milk.
It also helps to increase the amount of acid in the yogurt.
This is what gives the yogurt that nice, tart taste.
But you don't want the milk to get too sour.
So they continually monitor the acid levels throughout the process.
Once it's reached the proper acidity, it needs a fast cool-down in the blast chiller, which is basically a huge refrigerator with a tremendous amount of cold air blown into the space.
And what we're doing there is trying to get the yogurt down to 40 degrees as quickly as possible.
This is important because, the sooner you get the yogurt down to 40 degrees, the sooner the culture stops developing and essentially goes to sleep and prevents the yogurt from, um, becoming any more acidic so that the yogurt tastes, um, just the way you want it to taste.
No matter how you like to eat it My favorite way to eat goat-milk yogurt is with a a large scoop of homemade granola blended in and a really big spoon.
Coming up What's round, has a hole in the middle and isn't a doughnut? Hey I don't know what it is about breakfast that makes us reach for a tasty ring of dough.
But I do know it doesn't have to be sweet to be delicious.
Maybe that's why the bagel is such a breakfast classic.
Americans have been eating the holey bread since Jewish immigrants brought the recipe over from Poland in the 1800s.
But these aren't your bubbe's bagels.
These bagels are made with cinnamon, raisins and sprouted wheat.
Sprouted wheat is the period of a grain or berry's life right after it has started to sprout but before it has developed into a full-fledged plant.
You may be thinking it's some crazy, new health-food fad.
But Alvarado Street Bakery, a completely worker owned and operated company, has been making bagels with this low-gluten grain for 35 years.
When we began, we were a small, uh, regional, kind of a hippie bakery making health food, uh, for the San Francisco Bay Area.
Uh, we found, using sprouted grain, that we were able to freeze the product, which opened up for us opportunities outside of Northern California.
For those of you who have never tried a sprouted grain bread, they taste a lot like whole grain breads but have a slightly nuttier flavor and are easier to digest.
Whereas most bakeries start with a white or wheat flour, Alvarado Street Bakery starts with the actual wheat berries, gigantic 1,500-pound sacks of them, up to 50 a day.
Sprouted products just really have that nice, rich, uh, earth and wheat flavor.
The wheat berries are emptied from their sacks into large bins of filtered water, where they will soak for roughly four days until they germinate or sprout.
After the grains have sprouted, they are ground down to make slurry, which is a semi-liquid mixture that occurs when water is mixed in with the grain.
At the same time, the rest of the dough is prepared.
It contains honey, wheat flour, sea salt, raisins and a small amount of gluten to aid in processing.
Once everything is mixed and the wheat berries are at the right texture, the slurry is then squeezed out through an extruder and added to the rest of the ingredients.
The dough is so thick it takes a mixer the size of a jet engine to blend it all together.
After it comes out of the mixer, we send it off to a machine called a chunker which, uh, divides it into little pieces.
And by pieces, he means But how does that square become round? The little square of dough will travel down a conveyer into a former which actually twists that square into a circle.
So there's not a hole punched in the middle of it like a doughnut, but it's actually a piece of dough that's stretched into a circle.
How cool is that? And this former can roll out one perfect bagel every second.
That's roughly 36,000 bagels produced here every single day.
Put it this way.
If you were to stack all those up, you could reach the top of the Sears Tower and back down.
Once the still-raw bagels exit the former, a worker loads them onto trays and onto the proof box.
The proof box is a high-humidity, high-temperature environment.
It's about 104 degrees, And the bagels are sitting there for about 45 minutes until they rise and are ready to go into the oven.
They spend a brief in this rotating oven.
Warm and toasty.
Right out of the oven may be the perfect time to eat a bagel.
But if you bag these babies when hot, steam trapped in the packaging would make them soggy.
So first, the bagels have to cool to room temperature.
After the bagels are cooled, we hand-pack them in bags.
Mounds and mounds of freshly baked bagels are dumped into large bins as a bakery worker counts out six at a time.
And a puff of air holds the bag open while the bagels are loaded.
Once filled, the conveyer carries the bags away as the machine even puts on the twist ties.
Then, it's off to the freezers, where the bagels are flash frozen and shipped out all over the country.
Nothing stays in our freezer very long.
It's shipped out the same day.
And, I'm sure, eaten even quicker.
Coming up, how to turn a healthy bowl of granola into a sweet on-the-go breakfast treat.
Hey I love a big bowl of granola for breakfast all those toasted nuts, dried fruit, sweet honey.
Problem is, it's very hard to eat while you're runnin' out the door to work.
Well, not anymore.
This crunchy and sweet coconut-acai breakfast bar is like a bowl of granola you can eat on the go that even includes the fruit.
Acai, one of the many superfoods, is a grape-like berry that comes from a South American palm tree, and it adds a fruity brightness to the bars.
They have a delicious flavor that give people this tropical connotation and this feeling that they're somewhere warm.
And although the name of the company may sound pretty ambitious, Rise Bar in Irvine, California, is all about keeping things really simple when it comes to their products.
We try to use nine ingredients or less for every single flavor.
Cocoa acai itself only has eight ingredients.
Date paste, almonds, tapioca and brown rice syrup, raisins, amaranth and, of course, coconut and acai.
And of those eight, there's only one that isn't raw: the roasted California almond, which is where the process of making these breakfast bars begins.
We typically roast the almonds for about 10 minutes.
It helps give it a nice texture.
Once the almonds are roasted, they around ground down into a butter, Soon, that will turn into 60,000 Rise bars.
But before that can happen, it has to be mixed with the rest of the ingredients.
The eight other ingredients are measured out, starting with date paste which arrives in giant blocks.
We cut it into chunks and put it onto trays, and we'll let it sit at room temperature until it gets nice and gooey.
The date paste binds the breakfast bars together and also acts as a sweetener.
Dates have that natural sweetness to them.
But they also kind of have, like, a cinnamon-y texture and taste.
It mixes really well with a lot of the ingredients.
Like syrup, but not the kind of syrup you normally associate with breakfast.
We went with tapioca and brown rice syrup because they both have a very mellow, sweet texture.
The tapioca syrup, which is a clear, sticky syrup, and the brown rice syrup, which is more like a typical maple syrup, are both weighed out into precise 13-pound batches.
Next come the dry ingredients: plump raisins, shredded sweet coconut and an ancient grain called amaranth.
We add the puffed amaranth into the acai bar so it gives it a nice texture.
Otherwise, it would be a little too sticky.
Last and by no means least, they measure out the acai itself, along with a touch of sea salt.
The acai that we use is actually freeze-dried powder, um, but it's actually from a berry.
We source our acai from Brazil, and it pumps out a delicious flavor to each bar.
Before all the gooey goodness and the dry stuff can combine, they mix the separated oil back into the almond butter, just like you probably do with your jar of peanut butter at home, except you probably don't use a humongous drill.
It all goes into this massive We spend the first few minutes mixing in the syrups, just so they have a nice emulsification.
The date paste goes in with the syrups, too.
And they spin around in there for about five minutes.
And then, everything else shy of the plastic buckets gets tossed in there, as well.
The coconut and the amaranth and raisins The almond butter, slivered almonds, acai and sea salt.
It all rolls around in there for another 10 minutes or so to make sure all the fruity chewiness and nutty crunch are all blended together.
Then, the bar mixture gets moved by hand to the machine that makes what looks like a breakfast cereal into a breakfast bar.
We'll then put the product in our hopper, in our high-precision extruder machine.
And that's pretty much all they have to do from here.
Our extruding machine automatically has a program in it so it spits out the bars in the correct weight and the correct size.
It'll turn out roughly which allows us to produce roughly 60,000 bars per shift.
That's 15 million bars a year.
Before they can head out of the factory, they have to head to packaging.
It'll go straight down into our wrapping machine.
In no time flat, less than an hour, to be precise, a mere eight ingredients are mixed, wrapped and ready.
So now you have no excuse to skip breakfast.
A little bit of protein and the right amount of fat and just a little bit of carbohydrates to get you started in the morning.
This is Over again.
We had someone walking in the background.
Okay.
I didn't realize we had extras.
They're like this, "What are they doin'?" I might every once in a while continue moving and then back up.
I'll be walkin', you know? And then