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- The Chorleywood bread process (CBP) is a method of efficient dough production to make bread quickly, producing a soft, fluffy loaf. It was developed by Bill Collins, George Elton and Norman Chamberlain of the British Baking Industries Research Association at Chorleywood in 1961. As of 2009, 80% of bread made in the United Kingdom used the process. Compared to the older bulk fermentation process, the CBP is able to use lower-protein wheat, and produces bread in a shorter time. For millennia, bread had been made from wheat flour by manually kneading dough with a raising agent (typically yeast) leaving it to ferment prior to baking. In 1862 a radically new and much cheaper industrial-scale process was developed by John Dauglish, using water with dissolved carbon dioxide instead of yeast, with no need for an eight-hour fermentation. Dauglish's method, used by the Aerated Bread Company that he set up, dominated commercial bread baking for a century until the Chorleywood process was developed. Some protein is lost during traditional bulk fermentation of bread; this does not occur to the same degree in mechanically developed doughs, allowing CBP to use lower-protein wheat. This feature had an important impact in the United Kingdom where, at the time, few domestic wheat varieties were of sufficient quality to make high-quality bread; the CBP permitted a much greater proportion of lower-protein domestic wheat to be used in the grist. (en)
- Chorleywood Bread Process, ofta förkortad CBP, utvecklades 1961 av företaget Flour Milling and Baking Research Association i Chorleywood i Storbritannien, och är en process som används idag vid tillverkningen av 80 % av landets bröd. Processen hade en viktig inverkan i landet då få inhemska vetesorter höll sådan kvalitet att de kunde tillverka bröd av hög kvalitet, och det krävde därför en mycket större mängd lågproteinvete. Även om det gjorde det lättare för jordbruket med att hitta nya, bättre marknader för produkterna, menade en del att CBP-produkter har mindre näringsmässiga kvaliteter. (sv)
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- Chorleywood Bread Process, ofta förkortad CBP, utvecklades 1961 av företaget Flour Milling and Baking Research Association i Chorleywood i Storbritannien, och är en process som används idag vid tillverkningen av 80 % av landets bröd. Processen hade en viktig inverkan i landet då få inhemska vetesorter höll sådan kvalitet att de kunde tillverka bröd av hög kvalitet, och det krävde därför en mycket större mängd lågproteinvete. Även om det gjorde det lättare för jordbruket med att hitta nya, bättre marknader för produkterna, menade en del att CBP-produkter har mindre näringsmässiga kvaliteter. (sv)
- The Chorleywood bread process (CBP) is a method of efficient dough production to make bread quickly, producing a soft, fluffy loaf. It was developed by Bill Collins, George Elton and Norman Chamberlain of the British Baking Industries Research Association at Chorleywood in 1961. As of 2009, 80% of bread made in the United Kingdom used the process. Compared to the older bulk fermentation process, the CBP is able to use lower-protein wheat, and produces bread in a shorter time. (en)
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- Chorleywood bread process (en)
- Chorleywood Bread Process (sv)
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