Episode 1
• Chemical Tank Pressure Vents:
• Candy Wafers:
• Food Trucks:
• Traditional Ropes:
Episode 2
• Graphene:
• World's Smallest Car:
• Force Testers:
• Composite Cans:
Episode 3
• CNC Assembly Machines:
• Lemon Tarts: When life gives you lemons, why bother making lemonade when you can indulge in a luscious lemon tart? Not too sour, not too sweet, a lemon tart is a delectable dessert that you can make yourself. Or even better, leave it to the baker pros and buy ready-made. This thaw-and-serve lemon tart has a shortbread shell and creamy lemon filling, topped with buttercream. Each batch of dough produced in this industrial mixer yields 449 tart shells. The first step is to likely blend margarine, sugar and salt for 2 or 3 minutes. Next, add pasturized eggs, and mix for about 2 minutes at slow speed. Fast mixing makes the dough too tight, causing it to crack. They add white flour while continuing to mix slowly until the ingredients are well-blended. Once the dough is ready, workers put it through what is actually a hamburger-forming machine. It extrudes quarter-pound dough patties. Workers place them in the middle of a non-stick aluminum tart pan 3 at a time. They mount the pan on a press, covering it with plastic. A die strikes the pan, flattening and spreading the dough evenly. The pans go into the oven where they rotate for 23 to 24 minutes at 350 degrees fahrenheit. The depositor is pre-set to squirt 22 ounces of lemon filling in each tart. The filled tarts go into the oven for 11 minutes. The lemon tarts come out of the oven, cool at room temperature for 2 to 3 hours, then go into a freezer overnight. The next day, workers remove the frozen tarts from the pans. Next, they put the tart in an automated cake slicer. The turntable rotates as the tart is cutted in 12 slices, with papers in between each one. This is for restaurants who serve the dessert by the slice. Workers embelish each slice with a flower made of buttercream, a decadent mixture of butter, egg whites, and sugar. They complete each flower with a dot of lemon filling in the center. This lemon tart is finished. They wrap it with a cardboard cake band printed with a brand name. Then, they put it through a machine which encases it in plastic film, then it's off to the packaging box for retail. To serve this tasty dessert, you simply defrost in a room temperature for about a half hour.
• Miniature War Figures (Part 1): [] Coming up next, the miniatures emerge from the mold-shell, battle ready.
• Lemon Tarts: When life gives you lemons, why bother making lemonade when you can indulge in a luscious lemon tart? Not too sour, not too sweet, a lemon tart is a delectable dessert that you can make yourself. Or even better, leave it to the baker pros and buy ready-made. This thaw-and-serve lemon tart has a shortbread shell and creamy lemon filling, topped with buttercream. Each batch of dough produced in this industrial mixer yields 449 tart shells. The first step is to likely blend margarine, sugar and salt for 2 or 3 minutes. Next, add pasturized eggs, and mix for about 2 minutes at slow speed. Fast mixing makes the dough too tight, causing it to crack. They add white flour while continuing to mix slowly until the ingredients are well-blended. Once the dough is ready, workers put it through what is actually a hamburger-forming machine. It extrudes quarter-pound dough patties. Workers place them in the middle of a non-stick aluminum tart pan 3 at a time. They mount the pan on a press, covering it with plastic. A die strikes the pan, flattening and spreading the dough evenly. The pans go into the oven where they rotate for 23 to 24 minutes at 350 degrees fahrenheit. The depositor is pre-set to squirt 22 ounces of lemon filling in each tart. The filled tarts go into the oven for 11 minutes. The lemon tarts come out of the oven, cool at room temperature for 2 to 3 hours, then go into a freezer overnight. The next day, workers remove the frozen tarts from the pans. Next, they put the tart in an automated cake slicer. The turntable rotates as the tart is cutted in 12 slices, with papers in between each one. This is for restaurants who serve the dessert by the slice. Workers embelish each slice with a flower made of buttercream, a decadent mixture of butter, egg whites, and sugar. They complete each flower with a dot of lemon filling in the center. This lemon tart is finished. They wrap it with a cardboard cake band printed with a brand name. Then, they put it through a machine which encases it in plastic film, then it's off to the packaging box for retail. To serve this tasty dessert, you simply defrost in a room temperature for about a half hour.
• Miniature War Figures (Part 1): [] Coming up next, the miniatures emerge from the mold-shell, battle ready.
• Miniature War Figures (Part 2):
Episode 4
• LED Tubes:
• Chocolate Peanut Butter Bars: As any sweet tooth can attest, there's no end to the flavors you can pair with chocolate. Milk chocolate and peanut butter are a great combination in a candy bar. The peanut butter candy bar with a coating is the key to the sweetness of milk chocolate. This bar features a thick layer of milk chocolate around a sweet, salty, and crunchy peanut butter candy center. Making that peanut butter candy center is the tricky part. To make the candy part of it, the factory combines liquid sugar, corn syrup, coconut oil, and molasses. They mix and heat these ingredients for about 8 minutes. The cooked candy is poured into a large, stainless steel bowl. Next, they add leftovers from the previous batch of candy. They call these leftovers "rework", because they rework them into this new batch. Once the rework has mixed with the hot new candy, they empty the bowl onto a cold, stainless steel table. They blend the candy until the two merge into a sweet, gooey mess. They start up a pulling machine, which stretches the candy non-stop for about 5 minutes. This infuses the candy with air, so that its consistency resembles taffy rather than hard candy. Then, a pump draws piping hot peanut butter from this tank, and deposites it in a generous layer onto the candy sheet. Workers round the sheet between 2 rollers, and feed it to a rope sizer. It stretches the peanut butter candy into a rope that's the exact diameter of the chocolate bar center. The next machine makes a pinch mark every 5 inches, or the length of a chocolate bar. The in-rober is like a confectionary car wash. Centers pass through a hot rinse of milk chocolate first. Then an overhead dryer blows off any access, leaving each bar hardened with a coating of chocolate. As the bars approach the wrapping machine, the in-feeder arranges them in single file. Rolls of printed plastic film unwind into the machine's forming box. In a blink of an eye, the machine folds, wraps, and heat-seals the film around each passing bar. A revolving knife slices the wrapper between bars, then it's off to the packaging department, where workers pack them 24 to a box. These chocolate peanut butter bars are ready to be devoured by anyone in the mood for a crunchy, sweet, and salty chocolate snack.
• Robotic Medication Dispensers (Part 1): [] Stay tuned for more as they prepare this medication dispenser for the workplace.
• Robotic Medication Dispensers (Part 2):
• Robotic Medication Dispensers (Part 1): [] Stay tuned for more as they prepare this medication dispenser for the workplace.
• Robotic Medication Dispensers (Part 2):
Episode 5
• Commercial Drones:
• Aquarium Fish:
• Runway Cleaners:
• Shuttlecocks:
Episode 6
• Wooden Matches:
• Tillage Machines:
• Telescopic Gangways:
• Mabe Pearls:
Episode 7
• Mosquito Coils:
• Solar-Assist Tricycles:
• Palm Oil:
• Fiberglass Chopper Guns:
Episode 8
• Wood Toys:
• Retro Toasters:
• Laboratory Furnices:
• Aerogels:
Episode 9
• Combination Squares:
• Farmed Shrimp:
• Ball Valves:
• String Trimmers:
Episode 10
• Chinese Style Furniture:
• Electrical Switches:
• Thai Fish Sauce:
• Cappers:
Episode 11
• Mortars & Pestles
• Bowling Lane Conditioners
• Crematories
• Wood Playsets
Episode 12
• Race Car Oil Tanks:
• Plaster Moldings:
• Lemongrass Oil:
• Fly Tying Vises:
Episode 13
• Coconut Shell Charcoal:
• Dial Indicators:
• Wet Downdraft Tables:
• Bassoon Reeds:
Episode 14
• Classic Car Gauges:
• Chocolate Marble Truffle Cake: A chocolate truffle cake is a delicacy and creamy dessert that can be found in bakeries. It is a sweet and yummy dessert that was made of cheesecake with chocolate ganache, and of course, a bit of chocolate on it. This version features a chocolate truffle flower base under a layer of chocolate truffle cheesecake, garnished with fudge ganache. To make the cheesecake layer, they begin with cream cheese. They mix for 3 or 4 minutes to soften it. Then blend in sugar and salt. Next, they add sour cream to make the cheesecake creamier and fluffier. The last ingredients are whole eggs blended with vanilla extract. To make the chocolate truffle cake base, they combine water, sugar, corn syrup, and cream of tarter. While heating those ingredients to a boil, they soften butter in a mixture. Then, add melted semi-sweet chocolate which contained vanilla extract. Then they add the boiled ingredients, then coffee syrup, then blended whole eggs. The depositor is set up to squirt exactly 28 ounces of the thick chocolate truffle cake batter into each pan. This batter is much lighter than the dense chocolate truffle cake batter. So rather than blend, the two batters form separate layers. Using the squeeze bottle, they drizzle on some extra chocolate truffle cake batter, and drag a knife back and forth, creating what's known in pastry making as a napoleon-style design. The long baking time at a relatively low temperature ensures the heat penetrates the dense truffle batter gradually. Otherwise, the outside of the cake would burn before the inside is fully baked. The cakes cool at room temperature, then go into a freezer overnight. The next day, workers easily pop the rock-solid cakes from the pans, thanks to that silicone liner. They place the cake on a cardboard circle, then with a pastry bag, garnish the edge with fudge ganache. The ganache is made of heavy cream, corn syrup, and the same melted chocolate they put in the truffle cake batter. They place the finished chocolate marble truffle cake into an automatic cake slicer. The turntable rotates after each strike of the blade, until the machine is cut the cake into 12 slices, and separated them with paper dividers. They wrap the cake in a cardboard band printed with a brand name. Then, they put the dessert through a machine, which encases the cake in plastic film, then applies heat to shrink the film taut. To serve this decadent dessert, you let it defrost in a room temperature for 4 to 5 hours or leave it in the freezer overnight. Impatient chocoholics take note: you can also defrost a slice in the microwave in just 30 seconds.
• Ghillie Kettles:
• Rubber Gloves: See Summaries/Season 11.
• Ghillie Kettles:
• Rubber Gloves: See Summaries/Season 11.
Episode 15
• Pasta Dies:
• Blueberries:
• Composting Toilets:
• Surge Arresters:
Episode 16
• Angle Grinders:
• Berry Baskets:
• Omnidirectional Speakers (Part 1): [] Next, they'll make the woofers.
• Omnidirectional Speakers (Part 2):
Episode 17
• Cartridge Blades:
• Chocolate Banana Loaves:
• Vending Machines:
• Dive Computers:
Episode 18
• Ultra Thin Glass:
• Pallet Dismantling Machines:
• Pallet Dismantling Machines:
• Cupcakes: Often frosted and adorned with sprinkles, a cupcake is a sugary indulgence that you don't have to share. We don't really know who invented them, but cupcakes have been around for a century or more, much to the satisfaction of those who want a little cake all to themselves. These mini cupcakes are the sweetest little things and there's plenty for everyone because they're mass-produced at the factory. The dairy and nut-free recipe starts with canola oil. A worker pours a measured amount into a huge mixer bowl. Some other ingredients such as sugar and dried baking powder is next. They'll be making 15,000 mini cupcakes in this batch. He adds cocoa for chocolate flavoring, and adds eggs. The eggs are a binding agent of the chocolate batter. A quick mix folds the eggs into the chocolatey blend. Next, they transfer the batter into the depositor. Down the line a bit, a conveyor moves baking trays foward. A machine uses suctioning devices to pick up paper liners, flip them right-side-up, and insert them in the baking trays. Valves open and dispense the batter in the hopper into the cupcake liners in the pans. The system controls the flow of batter so it only fills the liners 1/3 of the way. This leaves room for the cake to rise during baking. The pans move through different levels, with a range of temperature zones over a period of 25 minutes, finally emerging from the other side. During baking, the cupcakes have risen above the liners. They now head into a cooling chamber. They stay in here for 20 minutes while fans blow air onto them to cool them down. The cooling firms up the cakes. A robot plunges pin-like tentacles into the cupcakes to lift them out of the pans, with the paper liners attached. It transfers them to the packaging conveyor line. Workers pack them in clamshell-plastic containers, a dozen to each one. They leave the containers open because they still need to decorate these cupcakes. Ahead, fluffy chocolate icing flows out of a hopper into applicators. They deposite the icing in a swirl onto the cupcakes, adding nearly an inch of height and a lot more sweetness. Down the line, workers load sugary sprinkles into another hopper. A feeder dispenses a few more of the sprinkles onto each of the frosted cupcakes. The containers then ride by a rail that folds the lids over. A pusher device presses down on the lids to close them tightly. The containers of mini cupcakes then meet up with a roller that applies the adhesive back labeling. Before the cupcakes can leave the factory, a technician needs to take samples of each cupcake. He crumbles it into bits of cake to make sure the amount is just right. When the samples pass through this technological scrutiny, the cupcakes are ready for human taste buds.
• Seamless Stainless Steel Tube:
Episode 19
• Potash:
• Leather Bracelets:
• Wild Rice:
• Hex Key L Wrenches:
Episode 20
• Metal Nail Files:
• Birch Bark Canoes:
• Cruiser Boat Hardtops:
• High Voltage Circuit Breakers:
Episode 21
• Macarons:
• Pine Needle Baskets:
• Micrometers (Part 1):
• Micrometers (Part 2):
Episode 22
• Endoscopes:
• Megaphones:
• Uranium (Part 1): [] Stay tuned for the transformation of uranium into nuclear fuel.
• Uranium (Part 2):
Episode 23
• Hollow Disk Pumps:
• Palm Sugar:
• Yachts (Part 1):
• Yachts (Part 2):
Episode 24
• Abalone Collagen:
• Digital-to-Analog Converters:
• Wooden Embossed Moldings:
• Plier Staplers:
Episode 25
• Skateboard Wheels:
• Baklava & Galaktoboureko:
• CO2 Scrubbers:
• Honeycomb Candles:
Episode 26
• Nuno Felt:
• Drum Crushers:
• Kimchi:
• Traditional Parquet Floors:
