Season 6, Episode 2 - "Waxed Jackets"
Gregg Wallace visits a clothing factory in South Shields that manufactures 650 waxed jackets a day. Cherry Healey investigates the science behind waterproof clothing, discovering how a layer of material can keep rain in while allowing sweat to escape, as well as discovering 150-year-old methods of making umbrellas. Plus, Ruth Goodman visits a Scottish harbour to discover the origins of weatherproof coats.

Links: HOMEPAGE – TVM

Inside.The.Factory.S06E02.HDTV.x264-PLUTONiUM
MKV | AAC VBR | 431MB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Inside.The.Factory.S06E02.720p.HDTV.x264-LiNKLE
MKV | AC3 CBR | 1.18GB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Season 6, Episode 1 - "Cherry Bakewells"
Gregg Wallace is in Derbyshire at an enormous cherry bakewell factory, where they produce 250,000 of the little tarts a day.

Links: HOMEPAGE – TVM

Inside.The.Factory.S06E01.HDTV.x264-LiNKLE
MKV | AAC VBR | 423MB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Inside.The.Factory.S06E01.720p.HDTV.x264-LiNKLE
MKV | AC3 CBR | 1.12GB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Season 5, Episode 5 - "Cheese"
Gregg Wallace is in Gateshead at a cheese factory where they produce 3,000 tonnes of spreadable cheese every year. He follows the production of jalapeno chilli flavour cheese from a 28,000 litre delivery of milk to 5,400 squeezy tubes. The process begins in a traditional way – by making cheddar. He learns about the microbiology responsible for splitting milk into curds and whey and forming this hard cheese. He then chops 344 kilos of cheddar and gouda to make the base for his squeezy cheese, and puts it in a huge blender with whey, water and other ingredients in order to stabilise it and keep it soft and spreadable.

Meanwhile, Cherry Healey is finding out how bacteria are responsible for the huge variety in smell, taste and appearance of different types of cheese. She learns that some smelly cheeses contain the same bacteria that are responsible for stinky feet. In cheese the odour is a by-product, a sign that the bacteria are silently changing the internal texture and taste of the product. She also learns the scientific rules for making perfect cheese on toast. It is all about medium sliced white bread, with precisely 50g of grated medium cheddar, set an exact 18 centimetres from the grill.

Historian Ruth Goodman is finding out how cheddar, originally just one of hundreds of regional varieties in the UK, became the predominant hard cheese world wide. She discovers that it is down to a Victorian cheesemaker called Joseph Harding who first standardised production methods. She also makes a batch of processed cheese, using Kraft’s original 100-year-old patent recipe.

Links: HOMEPAGE – TVM

Inside.The.Factory.S05E05.Cheese.720p.HDTV.x264-QPEL
MKV | AAC VBR | 1.08GB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Inside.The.Factory.S05E05.Cheese.HDTV.x264-Mobile [P2P]
MP4 | AAC VBR | 329MB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Season 5, Episode 4 - "Pencil"
Gregg Wallace is in Germany, at a historic factory which produces 600,000 pencils a day. At materials intake he is astonished that the main material in a pencil is not lead, but graphite. He helps mix this with clay to produce a 250-kilo batch – enough for 200,000 pencils. He also discovers why these pencils are hexagonal - because it stops them rolling off the table. And he performs an unusual quality check by throwing his finished pencils from a 25-metre-high tower. When they are chopped open the leads are still intact. Meanwhile, Cherry Healey is at Manchester University examining the astonishing properties of graphite. She discovers that this highly conductive form of carbon is also able to withstand temperatures up to 3,000 degrees Celsius. More surprising still, if you strip a single layer of atoms from its surface, you produce an entirely new material known as graphene. Thin and virtually invisible, embedding this in our phone screens could mean that in future we could simply roll them up. She is also investigating the science behind graphology and asking if we can evaluate personality from handwriting style.

Historian Ruth Goodman is on the trail of the very earliest pencils in the Lake District. It is a story which begins in the 15th century with the discovery of a huge deposit of pure graphite in the Borrowdale valley. Carved into sticks and wrapped in string, it made a brilliant writing tool. Ruth is also wondering if, in this modern digital age, the pencil is outdated technology. But she finds documents that show the death of handwriting has been prematurely announced on many occasions, dating right back to the invention of the printing press.

Links: HOMEPAGE – TVM

Inside.The.Factory.S05E04.Pencil.720p.HDTV.x264-QPEL
MKV | AAC VBR | 992MB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Inside.The.Factory.S05E04.Pencil.HDTV.x264-RBB [P2P]
MP4 | AAC VBR | 280MB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Season 5, Episode 3 - "Beer"
Gregg Wallace is in Burton upon Trent at Britain's biggest brewery, where they produce 3 million pints of beer a day.

Links: HOMEPAGE – TVM

Inside.The.Factory.S05E03.Beer.720p.HDTV.x264-QPEL
MKV | AAC VBR | 1.15GB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Inside.The.Factory.S05E03.Beer.HDTV.x264-Mobile [P2P]
MP4 | AAC VBR | 339MB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Season 5, Episode 2 - "Pizza"
Gregg Wallace is in Italy, at an enormous pizza factory where they produce 400,000 frozen pizzas each day. He mixes up a 450 kilo batch of dough for the bases; enough for 180 000 pizzas. He watches as each one is stretched to exactly 26 centimetres in diameter, then pricked with 522 holes, each 4mm deep, before they’re topped with tomato and disappear into the wood fired oven. It’s 25 metres long and the floor is made of rotating panels of volcanic rock heated to 450 degrees Celsius. Gregg’s pizzas emerge fully cooked after just 80 seconds. They’re topped with cheese, pepperoni, chillies and onions, then frozen and dispatched on their 1000 mile journey to the freezer compartments of British supermarkets. Meanwhile Cherry Healey is asking if mozzarella – the traditional choice for pizzas - is also the scientific best bet. She finds that not all cheeses are equal, and that to melt well they must sit in a pH zone between 5 and 5.9. This explains why blue cheese and feta don’t work on pizza but mozzarella and gruyere do. In Austria, she transforms 400 kilos of pork into pepperoni. She learns that this preserved sausage is fermented and salted to give it a long shelf life. A production process that takes more than 2 weeks. Historian Ruth Goodman is investigating the technology that allows frozen foods like pizza to be transported across the globe. 150 years ago we were all 'locavores', eating locally sourced food. But in the 1880s the game-changing invention of freezer ships meant that lamb and beef could be shipped from New Zealand and Australia. Combined with the 1938 arrival of the freezer truck, this created the worldwide cold chain that we rely on today. She also meets the man who popularised pizza in the UK back in 1965 when he opened his first restaurant in London’s Soho.

Links: HOMEPAGE – TVM

Inside.The.Factory.S05E02.Pizza.HDTV.x264-PLUTONiUM
MKV | AAC VBR | 488MB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Inside.The.Factory.S05E02.Pizza.720p.HDTV.x264-PLUTONiUM
MKV | AC3 CBR | 1.31GB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Season 5, Episode 1 - "Potato Waffles"
Gregg Wallace follows the production of frozen potato waffles at a factory in Lowestoft, and Cherry Healey learns about the differences between waxy and floury spuds.

Links: HOMEPAGE – TVM

Inside.The.Factory.S05E01.Potato.Waffles.720p.HDTV.x264-QPEL
MKV | AAC VBR | 1.21GB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Inside.The.Factory.S05E01.Potato.Waffles.HDTV.x264-Mobile [P2P]
MP4 | AAC VBR | 362MB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Season 4, Episode 00 - "Christmas"
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.

Links: HOMEPAGE – TVM

Inside.the.Factory.S04E00.Christmas.2018.WEB.h264-WEBTUBE
MKV | AAC VBR | 477MB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Inside.the.Factory.S04E00.Christmas.2018.720p.WEB.h264-WEBTUBE
MKV | AAC VBR | 2.12GB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Notes : here's the repack with the correct ep encoded this time since the last one was a old repeat.

Season 4, Episode 4 - "Curry"
Gregg Wallace explores the Nottinghamshire factory that makes 250,000 jars of curry sauce each day. Meanwhile Cherry Hawley is in Guntur, the chili capital of India, where they sell 3500 tonnes of chili each day.

Links: HOMEPAGE – TVM

Inside.the.Factory.S04E04.Curry.REPACK.720p.HDTV.x264-QPEL
MKV | AAC VBR | 1.2GB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Inside.the.Factory.S04E04.HDTV.H264-RBB [P2P]
MP4 | AAC VBR | 479MB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Season 4, Episode 3 - "Sausages"
Gregg Wallace explores the North Yorkshire factory that produces 625,000 sausages a day. Cherry Healey is at the University of Chester getting the scientific lowdown on getting the best banger, and historian Ruth Goodman finds out how German bratwurst became a top dog in America.

Links: HOMEPAGE – TVM

Inside.the.Factory.S04E03.Sausages.720p.HDTV.x264-QPEL
MKV | AAC VBR | 1.12GB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR

Inside.the.Factory.S04E03.HDTV.H264-RBB [P2P]
MP4 | AAC VBR | 481MB
NFO – Torrent Search – UPLOADGiG – NiTROFLARE – RAPiDGATOR