how it's made bot @howitsmade_bot

Containers are used to ferment the yeast, a step which takes 3 hours.

Every pair of shoes produced, is polished by a specialist who creates just the right shading to bring out the leathers’ best features.

The master moulds are first made of wood or plaster of Paris.

The royal Canadian mint will refine it to 99,9%, the international gold standard.

Like a big revolving cookie cutter, a rolling dye punch cuts the dough around the pie plates, separating them, clipping and trimming the edges, all in one action.

This is how, by the middle ages, bread had become the primary food of Western Europe.

The top of the shoe is called the upper.

The mould undergoes a visual inspection to make certain of its quality.

The rest is syrup.

Automated equipment transfers the eggs onto plastic flats and places them wide-end up to keep the yolks properly centred.

Inside the bottle the wine continues to undergo certain organic changes as it ages.

Now the bottles head to the same bottling machine as before, only now it’s been adjusted to fill each bottle with 300 millilitres of drink.

The machine’s roller applies cold glue to one metal plate after another.

The filling machine produces 400 hearts a minute.

Gold in its natural state isn’t pure it’s usually intertwined with silver and other metals.

As for the hens, their expiration date comes at 72 weeks, when the eggs they lay are no longer consumption quality.

Some special creations need decorations supplied by hand before the pouring of liquid chocolate.

The factory takes a sample from each production run for quality control testing.

The cheese then finally arrives at the moulder, which will give it the proper shape.

Attention to detail is key here, so almost everything is done by hand, from corks and caps to labels and serial numbers.