Narrator: A FRUIT TURNOVER
IS PROBABLY YOUR BEST BET
IF YOU'RE EATING ON THE GO.
IT SATISFIES A SWEET TOOTH,
IT'S PORTABLE,
AND IT REQUIRES NO UTENSILS.
THE DOUGH, TYPICALLY FLAKY,
IS FOLDED OVER,
USUALLY INTO A TRIANGLE
OR RECTANGLE,
AND THE EDGES ARE SEALED,
TRAPPING THE FRUIT FILLING
NEATLY INSIDE.
THESE ALL-NATURAL
BLUEBERRY TURNOVERS
MAY LOOK AND TASTE
LIKE HOMEMADE,
BUT, BELIEVE IT OR NOT,
THEY COME FROZEN IN A BOX.
YOU JUST BAKE THEM AND EAT THEM.
THE MANUFACTURER IS WILLING
TO REVEAL THE INGREDIENTS,
BUT THE CRITICAL PROPORTIONS,
MIXING, AND HEATING TIMES
ARE TOP-SECRET.
WORKERS BEGIN MAKING THE FILLING
BY HEATING BLUEBERRIES.
NEXT, THEY COMBINE LEMON JUICE
AND STARCH IN A CONTAINER...
...THEN ADD THIS MIXTURE
TO THE BLUEBERRIES.
THE STARCH IS WHITE NOW BUT WILL
BECOME TRANSPARENT AS IT COOKS.
THEY MIX SOME MORE...
THEN ADD SALT.
WHEN THE STARCH IS OPAQUE,
THEY ADD SUGAR...
AND MIX SOME MORE.
AS SOON AS THE TEMPERATURE
OF THE INGREDIENTS
REACHES 170 DEGREES FAHRENHEIT,
THE FILLING IS DONE.
TO MAKE THE DOUGH,
WORKERS FIRST POUR FLOUR
INTO THE MIXER, THEN SALT.
AFTER A FEW MINUTES OF MIXING,
THEY ADD BUTTER --
LOTS OF BUTTER.
ONCE IT'S WELL-BLENDED,
THEY ADD SOME WATER.
AFTER A BIT MORE MIXING,
THE DOUGH IS READY.
THIS TYPE OF DOUGH
IS CALLED "PâTE BRISéE,"
THE FRENCH TERM
FOR A BUTTER-BASED PASTRY
THAT'S EXTREMELY LIGHT AND FLAKY
DUE TO ITS HIGH RATIO
OF FAT TO FLOUR.
NOW WORKERS WEIGH OUT
12-POUND PORTIONS...
...AND PUT THEM, ONE AT A TIME,
INTO A DOUGH PRESS
WITH A SPRINKLING OF FLOUR
TO PREVENT STICKING.
THE PRESS COMPRESSES THE DOUGH
INTO A 10"x16" BLOCK
THAT'S ONE INCH THICK.
THEN THEY LINE UP THE BLOCKS
ON A FLOURED CONVEYOR BELT,
JOINING THEM TOGETHER TO FORM
ONE CONTINUOUS SHEET OF DOUGH.
THE DOUGH SHEET
NOW ENTERS A PRESS.
INSIDE, ROLLERS COMPRESS
THE SHEET
TO ABOUT A QUARTER
OF ITS ORIGINAL THICKNESS.
THE NEXT MACHINE
LAYERS THE THIN DOUGH SHEET.
THIS FLOUR PRESS
AND LAYER PROCESS
REPEATS OVER AND OVER AGAIN
UNTIL THE SHEET
IS JUST 1/10" THICK
YET CONTAINS 24 LAYERS.
THESE LAYERS
ARE WHAT WILL MAKE THE PASTRY
EXCEPTIONALLY LIGHT AND FLAKY.
TRIMMING WHEELS ON THE SIDES
MAKE A NEAT EDGE.
DIAGONALLY BLADED WHEELS SCORE
THE DOUGH WITH SMALL CUTS.
AND CUTTING WHEELS DIVIDE
THE SHEET INTO FIVE STRIPS,
EACH OF WHICH WILL BECOME
A ROW OF TURNOVERS.
THE NEXT STATION DEPOSITS
A LINE OF WATER DROPLETS
ALONG ONE EDGE OF EACH STRIP.
THIS CREATES A LINE
OF STICKY DOUGH.
THE PREPARATIONS ARE ALL DONE,
AND ASSEMBLY CAN BEGIN.
FIRST, WITH PRECISION SPACING,
NOZZLES SQUIRT ONE OUNCE OF
BLUEBERRY FILLING PER TURNOVER.
THEN A DEVICE
CALLED A FOLDING PLOW,
BECAUSE IT LOOKS LIKE
A FARM PLOW,
LIFTS ONE EDGE OF THE DOUGH
AND GRADUALLY FOLDS IT OVER.
A SMOOTH WHEEL
THEN PRESSES THAT EDGE DOWN
ONTO THE STICKY LINE
ON THE OTHER EDGE.
THIS SEALS THE OPEN SIDE
OF THE STRIPS.
THE CULINARY CHOREOGRAPHY
ENDS WITH A BANG,
OR, RATHER, A CHOP,
AS A GUILLOTINE DESCENDS,
CUTTING THE STRIPS
INTO INDIVIDUAL TURNOVERS
AND SIMULTANEOUSLY SEALING
THE FRONT AND BACK ENDS
OF EACH PASTRY.
THE ASSEMBLED TURNOVERS
NOW GO ON A 6-MINUTE RIDE
THROUGH A NITROGEN
FLASH-FREEZING TUNNEL.
TEMPERATURE --
-183 DEGREES FAHRENHEIT.
UNDER A SHOWER
OF SUGAR CRYSTALS,
THEY EXIT THE TUNNEL FROZEN,
HARD AS A ROCK.
PACKAGED FOUR TO A BOX,
THE TURNOVERS REMAIN FROZEN
UNTIL YOU BAKE THEM IN YOUR OVEN
AND SERVE THEM UP.
