1A fruit turnover is probably your best bet if you're eating on the go.
2It satisfies a sweet tooth, it's portable, and it requires no utensils.
3The dough, typically flaky, is folded over, usually into a triangle or rectangle,
4and the edges are sealed, trapping the fruit filling neatly inside.
5These all natural blueberry turnovers may look and taste like homemade,
6but believe it or not, they come frozen in a box.
7You just bake them and eat them.
8The manufacturer is willing to reveal the ingredients.
9But the critical proportions, mixing and heating times are top secret.
10Workers begin making the filling by heating blueberries.
11Next, they combine lemon juice and starch in a container.
12Then, add this mixture to the blueberries.
13The starch is white now, but will become transparent as it cooks.
14They mix some more.
15Then add salt.
16When the starch is opaque, they add sugar
17and mix some more.
18As soon as the temperature of the ingredients reaches 170 degrees Fahrenheit,
19the filling is done.
20To make the dough, workers first pour flour into the mixer.
21Then salt.
22After a few minutes of mixing, they add butter, lots of butter.
23Once it's well blended, they add some water.
24After a bit more mixing, the dough is ready.
25This type of dough is called pate au beurre,
26the French term for a butter-based pastry that's extremely light and flaky
27due to its high ratio of fat to flour.
28Now, workers weigh out 12 pound portions
29and put them one at a time into a dough press
30with a sprinkling of flour to prevent sticking.
31The press compresses the dough into a 10 by 16 inch block that's one inch thick.
32Then they line up the blocks on a floured conveyor belt,
33joining them together to form one continuous sheet of dough.
34The dough sheet now enters a press.
35Inside, rollers compress the sheet to about a quarter of its original thickness.
36The next machine layers the thin dough sheet.
37This flour press and layer process repeats over and over again
38until the sheet is just a tenth of an inch thick, yet contains 24 layers.
39These layers are what will make the pastry exceptionally light and flaky.
40Trimming wheel's on the sides make a neat edge.
41Diagonally bladed wheels score the dough with small cuts.
42And cutting wheel's divide the sheet into five strips,
43each of which will become a row of turnovers.
44The next station deposits a line of water droplets along one edge of each strip.
45This creates a line of sticky dough.
46The preparations are all done and assembly can begin.
47First, with precision spacing, nozzles squirt one ounce of blueberry filling per turnover.
48Then a device called a folding plow, because it looks like a farm plow,
49lifts one edge of the dough and gradually folds it over.
50A smooth wheel then presses that edge down onto the sticky line on the other edge.
51This seals the open side of the strips.
52The culinary choreography ends with a bang, or rather, a chop,
53as a guillotine descends cutting the strips into individual turnovers,
54and simultaneously sealing the front and back ends of each pastry.
55The assembled turnovers now go on a 6-minute ride through a nitrogen flash freezing tunnel.
56Temperature, minus 183 degrees Fahrenheit.
57Under a shower of sugar crystals, they exit the tunnel, frozen, hard as a rock.
58Packaged, four to a box,
59the turnovers remain frozen until you bake them in your oven and serve them up.