Inside the factory visits Soreen

The episode will see Wallace explore Sorren’s Manchester site, “the world’s biggest”​ malt loaf factory, as he’s taken through the manufacturing process – from dough mixing and tin filling through to baking.

Viewers will also be given a glimpse behind the curtain into Soreen’s NPD process, as the manufacturer explains the development of its vegan range and its on-the-go ‘Lunchbox Loaves’ offering.  

Traditional methods​

Inside the Factory ​will also feature a look back at the traditional ways wheat flour was once produced via social historian Ruth Goodman, while some of the team visit Soreen’s malt provider, Muntons, for an insight into the malt process.

Commenting on Wallace’s visit, Soreen marketing director Liz Jacobs said: “​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.”​

Running since 2015 and now on series seven, Inside the Factory​ explores how a specific products are made while providing history and specifics on how they came to exit as we know them today.

Food factories in the UK ​

The series launched with a tour of the Kingsmill factory on West Bromwich and has gone on to explore the production sites of a number of well-known food and drink manufacturers, including Kellogg’s in Manchester, Swizzels Matlow in Derbyshire and the Typhoo tea factory in Wirral, Merseyside.